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Shredded Five Spice Pork

Source of Recipe


Sunset, October 2000






List of Ingredients



• 1 pork shoulder or butt (3-1/2 to 4 pounds), fat trimmed
  
• 4 cloves garlic, peeled and minced or pressed
  
• 1 Tbsp Chinese five spice
  
• 1/4 cup sugar
  
• 1/4 cup soy sauce
  
• 1 Tbsp Chinese black vinegar or balsamic vinegar
  
• 12 to 16 flour tortillas (7- to 8-inch)
  
• 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 horseradish or prepared Chinese plum sauce
  






Instructions



1. 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.
   
   
2. 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- x 13-inch pan.
   
   
3. Bake in a 450° F 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.
   
   
4. 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.
   
   
5. Stack tortillas, and seal in foil. Add to oven and bake until tortillas are warm in the center, 10 to 12 minutes. 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 one end of tortilla over filling, overlap sides to enclose, and hold shut to eat.
   
   Makes 6 to 8 servings.