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Ingredientes
- 1 x 4 lb. pork shoulder or possibly butt fat-trimmed
- 4 x cloves garlic peeled and chopped or possibly pressed
- 1 Tbsp. chinese five spice
- 1/4 c. sugar
- 1/4 c. soy sauce
- 1 Tbsp. chinese black vinegar or possibly balsamic vinegar
- 16 x 7 to 8 inch flour tortillas
- 3 c. finely shredded napa or possibly green cabbage
- 1 c. sliced green onions (including tops)
- Â Â cilantro sprigs rinsed
- 1 c. prepared hoisin or possibly prepared chinese plum
- Â Â sauce
Direcciones
- 1. Rinse pork and cut meat in half. Place halves in a 41/2-qt or possibly larger electric slow-cooker. Sprinkle with garlic, five spice, and sugar. Add in soy sauce and 1 c. water.
- 2. Cover and cook till pork is very tender when pierced, 71/2 to 81/2 hrs on low, 51/2 to 61/2 hrs on high. If possible, turn meat over halfway through cooking. With 2 slotted spoons, transfer pork to a 9- by 13-inch pan.
- 3. Bake in a 450 oven till well browned, 15 to 20 min. Using 2 forks, separate pork into shreds; throw away bones and fat. Put meat in a bowl, cover, and keep hot.
- 4. As pork bakes, skim and throw away fat from cooking liquid; pour into a 2- to 3-qt pan. Add in vinegar. Bring to a boil over high heat; stir often till reduced to 1 c., about 15 min.
- 5. Stack tortillas and seal in foil. Add in to oven and bake till tortillas are hot in the center, 10 to 12 min. Place in a towel-lined basket.
- 6. Pour reduced sauce over shredded pork. Spoon some of the meat onto a hot 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.
- NOTES: The warm meat can also be mounded on plates and accompanied with cooked vegetables, rice, and hoisin or possibly Chinese plum sauce. The five spice blend and hoisin sauce are available in most supermarkets; Chinese black vinegar is available in well-stocked supermarkets and Asian grocery stores.
- Start to Finish Time:"6:00"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 8 servings | |
| Calories 323 | |
| Calories from Fat 101 | 31% |
| Total Fat 11.17g | 14% |
| Saturated Fat 3.62g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 1127mg | 47% |
| Potassium 608mg | 17% |
| Total Carbs 24.85g | 7% |
| Dietary Fiber 1.4g | 5% |
| Sugars 16.52g | 11% |
| Protein 29.47g | 47% |
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