5-Spice Asian Pork Tacos
Recipe GLPRc974722d4ae72a
Tender, savory slow-cooked pork ribs seasoned with Chinese five-spice blend, soy sauce, and fresh ginger, shredded and served in whole wheat tortillas with crisp cabbage-carrot slaw, fresh cilantro, and a bright lime finish. A flavorful fusion meal that's naturally dairy-free and perfect for lunch or dinner.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 1/2 - 3 pounds boneless country-style pork ribs
2 teaspoons Chinese five-spice powder
1 teaspoon salt, plus more to taste
1/2 teaspoon ground black pepper, plus more to taste
1/2 cup low-sodium soy sauce
1 1/2 teaspoons minced fresh ginger
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 head green cabbage, shredded
1/2 head red cabbage, shredded
2 medium carrots, shredded
1/2 cup fresh cilantro, minced
1/4 cup reserved pork cooking liquid from slow cooker
1/4 cup sweet red pepper sauce
1 lime, juiced
Lime slices for garnish
6-8 whole wheat low-carb tortillas
Directions
Trim any large pieces of excess fat from the pork ribs using a sharp knife, removing obvious fat deposits while leaving some marbling intact. Place the trimmed ribs into a 3.5-5 quart slow cooker.
Sprinkle the five-spice powder, salt, and black pepper evenly over the pork ribs. Using tongs, turn the ribs to coat all sides thoroughly with the spices. In a small bowl, whisk together the soy sauce, minced ginger, minced garlic, and red pepper flakes until well combined.
Pour the soy sauce mixture over the seasoned pork ribs in the slow cooker. Cover with the lid and cook on high for 4 1/2 to 5 hours, or on low for 7 hours, until the pork is very tender and easily shreds with a fork. The internal temperature should reach 160°F to ensure food safety.
Carefully remove the cooked pork from the slow cooker and set aside on a clean cutting board. Allow to cool slightly until you can handle it comfortably. Pour the cooking liquid into a separate container and set aside. Once the liquid has cooled, skim off and discard the fat layer that rises to the top, then measure out 1/4 cup of the defatted cooking liquid for the slaw dressing.
In a large bowl, combine the shredded green cabbage, shredded red cabbage, shredded carrots, minced cilantro, reserved 1/4 cup cooking liquid, sweet red pepper sauce, and lime juice. Toss gently until all vegetables are evenly coated and seasoned. Taste and adjust salt and pepper as needed.
Shred the cooled pork into bite-sized pieces using two forks, pulling the meat apart along its natural grain. Discard any large pieces of fat or gristle.
Warm the tortillas according to package directions. Assemble tacos by placing a portion of the cabbage slaw onto each tortilla, topping with shredded pork, and garnish with additional fresh cilantro and a squeeze of lime juice. Serve with lime slices on the side.
