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pork shoulder garlic spice sugar soy sauce Chinese black vinegar flour tortillas green cabbage green onions cilantro hoisin
Viewed: 60 - Published at: 2 years agoIngredients
- 1 pork shoulder or butt (3 1/2 to 4 lb.), fat-trimmed
- 4 cloves garlic, peeled and minced or pressed
- 1 tablespoon Chinese five spice
- 1/4 cup sugar
- 1/4 cup soy sauce
- 1 tablespoon Chinese black vinegar or balsamic vinegar
- 12 to 16 flour tortillas (7 to 8 in.)
- About 3 cups finely shredded Napa or green cabbage
- About 1 cup sliced green onions (including tops)
- Cilantro sprigs, rinsed
- 3/4 to 1 cup prepared hoisin or prepared Chinese plum sauce
Method
- Rinse pork and cut meat in half. Place halves in a 4 1/2-quart or larger electric slow-cooker. Sprinkle with garlic, five spice, and sugar. Add soy sauce and 1 cup water.
- Cover and cook until pork is very tender when pierced, 7 1/2 to 8 1/2 hours on low, 5 1/2 to 6 1/2 hours on high. If possible, turn meat over halfway through cooking. With 2 slotted spoons, transfer pork to a 9- by 13-inch pan.
- Bake in a 450° oven until well browned, 15 to 20 minutes. Using 2 forks, separate pork into shreds; discard bones and fat. Put meat in a bowl, cover, and keep warm.
- As pork bakes, skim and discard fat from cooking liquid; pour into a 2- to 3-quart pan. Add vinegar. Bring to a boil over high heat; stir often until reduced to 1 cup, about 15 minutes.
- Stack tortillas and seal in foil. Add to oven and bake until tortillas are warm in the center, 10 to 12 minutes. Place in a towel-lined basket.
- Pour reduced sauce over shredded pork. Spoon some of the meat onto a warm tortilla; top with cabbage, onions, cilantro, and hoisin to taste. Fold 1 end of tortilla over filling, overlap sides to enclose, and hold shut to eat.
