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

1. 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.

2. 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.

3. 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.

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