Categories: Asian
Ingredients
- 1/2 cup soy sauce
- 1/2 cup water
- 3 tbsp. brown sugar
- 2 tbsp. sesame oil
- 1 tbsp. baking cocoa
- 3 tsp chili powder
- 1 garlic clove, minced
- 1/4 tsp ground ginger
- 4-5 lb. boneless pork shoulder butt roast
- Slaw:
- 3 tbsp. sugar
- 2 tbsp. soy sauce
- 1 tbsp. Sriracha
- 2 tsp sesame oil
- 1 tsp rice vinegar
- 1 pkg. coleslaw mix
- 1 tbsp. toasted sesame seeds
- Assembly:
- 20 flour tortillas, warmed
- Thinly sliced green onions
- Additional chili sauce
Directions
-
Whisk together the first 8 ingredients. Place roast in slow cooker. Pour soy sauce mixture over top. Cook, covered, on LOW until pork is tender, 8-10 hours.
-
About 1 hour before serving, mix the first 5 slaw ingredients until blended. Place coleslaw mix in a large bowl; toss it with dressing and sesame seeds. Refrigerate, covered, until serving.
-
Remove the roast; skim fat from cooking juices. Shred pork with two forks; return to slow cooker and heat through. Serve in tortillas with slaw. Serve with green onions and additional chili sauce.