Prep Time
Cook Time
Makes
Nutrition
FEATURED PRODUCT
INGREDIENTS
-
4
Mission Gluten Free Soft Taco Flour Tortillas -
½
cup tamari sauce -
2
cups organe juice -
2
Tbsp chili-garlic pepper sauce -
1
Tbsp ginger, fresh, chopped -
2
tsp Chinese five-spice powder -
2
cups beef stock -
3
lbs pork shoulder -
2
cups Asian slaw, prepared -
4
orange wedges -
salt and pepper to taste
INSTRUCTIONS
-
Step 1
In a crock pot, combine tamari sauce, orange juice, chili-garlic pepper sauce, ginger, five-spice powder, and beef stock. Mix well to combine.
-
Step 2
In a sauté pan, over medium-high heat, sear all the sides of the pork shoulder to caramelize the outside. Place seared shoulder in crock pot and cook on high for 5-6 hours, or low for 8-9 hours, or until fork tender.
-
Step 3
Remove tender pork shoulder from the crock pot and allow to rest for 15 minutes on a plate. Reserve ½ cup liquid from crock-pot. Using a fork, shred the pork into desired sized pieces. Pour reserved liquid over shredded pork. Hold warm for assembly.
-
Step 4
To assemble: Warm the tortillas by heating in a sauté pan over medium-low heat, or place into a storage bag with a damp paper towel and microwave for 20-30 seconds. Place ½ cup prepared Asian slaw into each warmed tortilla. Top the slaw with ½ cup pulled pork, and squeeze one orange wedge over the meat. Repeat for each tortilla shell. Serve.