- 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
- calories 505
- caloriesfromfat 27 %
- protein 34 g
- fat 15 g
- satfat 4.5 g
- carbohydrate 53 g
- fiber 2.4 g
- sodium 1354 mg
- cholesterol 97 mg
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.