Pulled Pork Tacos with Five Spice, Asian Slaw and Sriracha Aioli

Step 1

Mix salt, sugar and 5 spice together. Coat all sides of the Pork roast well, discarding excess. Place in a small baking dish and cover with plastic wrap ( or wrap the whole roast in plastic wrap) refrigerate overnight (or for at least 2 hours).

Step 2

Bake in a 250F oven for 6 hours, uncovered, basting with the flavorful pan juices once every couple hours. Pull it from the oven and let it cool a bit. ( Alternatively, if using a slow cooker, cook for 4-5 hours on high, or 7 hours on low, adding a 1/4 cup water to the bottom first)

Step 3

Shred the pork with two forks. Mix in the vinegar.

Step 4

Keep warm in the oven, slow cooker, or refrigerate, and reheat before serving.

Step 5

To make the slaw, mix all the ingredients in a medium bowl, and let stand a few minutes before serving, to allow flavors to meld.

Step 6

To make the spicy ailoi, mix mayo, sriracha and vinegar in a small bowl.

Step 7

Toast tortillas in a toaster oven, or “grill” directly over a gas flame, over the stove until warm.

Step 8

Place a little spicy aioli sauce on the tortilla, top with pulled pork and slaw. Garnish with an avocado slice ( optional) and fresh cilantro and lime wedges.