Notes: The hot meat can also be mounded on plates and accompanied with cooked vegetables, rice, and hoisin or Chinese plum sauce. The five spice blend and hoisin sauce are available in most supermarkets; Chinese black vinegar is available in well-stocked supermarkets and Asian grocery stores.
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
How to Make It
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.
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