Asian inspired pork tacos give a unique twist to a traditional dish.
- 3 lb. Pork Roast
- 3 tbsp. Five-Spice Seasoning
- 1 c. Litehouse® Sesame Ginger Dressing, divided
- 2 c. Chicken Broth
- 8 Flour Tortillas
- 2 c. Coleslaw Cabbage Blend
- ½ Red Pepper, julienned
- 2 Green Onions, sliced
- ¼ c. Rice Wine Vinegar
- 2 tbsp. Olive Oil
- 1 tsp. Sesame Oil
- 1 tsp. Litehouse® Freeze Dried Ginger
- Salt and Pepper
- Wash and dry the pork roast. Place the roast on a cutting board and cut ½” deep slits into the fatty side. Sprinkle half of the five spice blend onto the top and rub into the slits. Turn the pork over and sprinkle the remaining seasoning onto the pork and rub it into the meat. Place the meat into a large zip closure bag and pour in ½ of the Sesame Ginger dressing. Place in the refrigerator overnight.
- Remove the pork from the bag and discard the liquid. Place the pork into the slow cooker and add in the remaining Sesame Ginger dressing and chicken broth. Cook on low for 6 hours, or until the internal temperature of the meat reaches 145°F.
- Before the meat is finished cooking, prepare the slaw by combining the coleslaw blend, red pepper and onions. In a small dish, mix together the rice wine vinegar, olive oil, sesame oil and ginger. Pour the mixture over the coleslaw and toss with salt and pepper to taste.
- When the pork is finished, carefully remove it from the slow cooker and place it into a bowl and allow the meat to rest for 10-15 minutes before shredding the meat. Using two forks, shred the meat.
- Assemble the tacos by adding the pork to the tortillas and topping them with the coleslaw mixture. Drizzle with additional Sesame Ginger dressing if desired.