Prep time: 15 mins
Cook time: 45 mins
4 Mission® Gluten Free Tortillas
½ cup Tamari sauce
2 cups Orange juice
2 tbsp. Chili-Garlic pepper sauce
1 tbsp. Ginger, fresh, chopped
2 tsps. Chinese five-spice powder
2 cups Beef stock
3 lbs. Pork shoulder
2 cups Asian slaw, prepared
4 Orange wedges
To taste Salt and pepper
In a crock pot, combine tamari sauce, orange juice, chili-garlic pepper sauce, ginger, five-spice powder, and beef stock. Mix well to combine.
In a sauté, over medium-high heat, sear all the sides of the pork shoulder to caramelize the outside. Place seared shoulder in crock pot and cook on high for 5-6 hours, or low for 8-9 hours, or until fork tender.
Remove tender pork shoulder from the crock pot and allow to rest for 15 minutes on a plate. Reserve ½ cup liquid from crock-pot. Using a fork, shred the pork into desired sized pieces. Pour reserved liquid over shredded pork. Hold warm for assembly.
To assemble: Warm the tortillas by heating in a sauté pan over medium-low heat, or place into a storage bag with a damp paper towel and microwave for 20-30 seconds. Place ½ cup prepared Asian slaw into each warmed tortilla. Top the slaw with ½ cup pulled pork, and squeeze one orange wedge over the meat. Repeat for each tortilla shell. Serve.