Five Spice Pulled Pork Tacos

Ingredients

kosher salt

0.04 cup

brown sugar

0.04 cup

ground cinnamon

1/3 tsp

ground cloves

1/3 tsp

fennel seedtoasted and ground

1/3 tsp

star aniseground

1/3 tsp

Szechuan peppercornstoasted and ground

1/3 tsp

pork shoulderboneless

Pescatarianextra-firm tofu pressedpress first, shred after slow roasting

1.17 lb1.17 lb

rice wine vinegar

1/3 tbsp

cabbageshredded

1 cups

carrotsshredded

1/3 cup

red onionthinly sliced

0.08 cup

cilantrochopped

0.08 cup

lime juice

1 tbsp

sugar

2/3 tbsp

fish sauce

Pescatariancoconut aminos

1/3 tbsp1/3 tbsp

mayonnaise

Veganvegan mayonnaise

0.17 cup0.17 cup

sriracha

2/3 tbsp

corn tortillas

4 count

avocadosliced

1/3 count

limecut into wedges

1/3 count

Method

1. 01Mix salt, brown sugar, cinnamon, cloves, fennel, star anise, and Szechuan peppercorns.
2. 02Coat pork roast on all sides with spice rub, discarding excess. Place in a baking dish, cover, and refrigerate overnight or at least 2 hours.2 hr
3. 03Bake uncovered at 250°F for 6 hours, basting with pan juices every couple of hours. Cool slightly.6 hr
4. 04Shred pork with two forks and stir in rice wine vinegar. Keep warm or refrigerate and reheat before serving.
5. 05Mix cabbage, carrots, red onion, cilantro, lime juice, sugar, and fish sauce in a bowl. Let stand a few minutes.5 min
6. 06Mix mayonnaise, sriracha, and rice wine vinegar in a small bowl.
7. 07Toast tortillas in a toaster oven or directly over a gas flame until warm.
8. 08Spread spicy aioli on each tortilla, top with pulled pork and slaw. Garnish with avocado slice, cilantro, and lime wedge.