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Szechuan Pork Tacos

Szechuan Pork Tacos
East meets South and Tex-Mex for savory, flavorful Chinese taco. It makes a lot so use for an appetizer party or as a potluck dish.—Taste of Home Test Kitchen
60 ServingsPrep: 25 min. Bake: 1-1/2 hours

Ingredients

  • 2 tablespoons Cajun seasoning
  • 1 teaspoon brown sugar
  • 1/4 teaspoon Chinese five-spice powder
  • 2 pounds boneless pork shoulder butt roast
  • 60 wonton wrappers
  • Cooking spray
  • 1/3 cup hoisin sauce
  • 2 tablespoons rice vinegar, divided
  • 2 teaspoons plus 1 tablespoon lime juice, divided
  • 1/2 teaspoon hot pepper sauce
  • 1 teaspoon honey
  • 1/2 teaspoon grated lime peel
  • 4 cups Chinese or napa cabbage, finely shredded
  • 1/4 cup shredded carrot
  • 2 green onions, thinly sliced
  • 1 jalapeno pepper, seeded and minced

Directions

  • Combine the Cajun seasoning, brown sugar and five-spice powder; rub
  • over pork. Place roast in a shallow baking pan. Bake, uncovered, at
  • 350° for 1-1/2 to 2 hours or until meat is tender.
  • Spray 10 wonton wrappers with cooking spray. Fold each wrapper in
  • half diagonally and place over the edge of a 13-in. x 9-in. baking
  • pan. Bake at 350° for 5-7 minutes or until golden brown. Remove
  • from the pan and immediately pull wrappers apart gently, forming
© Taste of Home 2013

2 of 2

Szechuan Pork Tacos (continued)

Directions (continued)

  • taco shells; set aside. Repeat with remaining wrappers.
  • When pork is cool enough to handle, shred meat with two forks; place
  • in a large bowl. Combine the hoisin sauce, 1 tablespoon rice
  • vinegar, 2 teaspoons lime juice and pepper sauce; add to pork and
  • toss to coat.
  • In a large bowl, combine the honey, lime peel and remaining rice
  • vinegar and lime juice. Add the cabbage, carrot, onions and
  • jalapeno; toss to coat. Spoon pork mixture into taco shells; top
  • with coleslaw. Yield: 5 dozen.
To Make Ahead: Taco shells and pork filling can be made a day ahead. Store cooled shells in an airtight container. Cover and refrigerate pork filling. To serve, heat through.
Nutrition Facts: 1 appetizer equals 58 calories, 2 g fat (1 g saturated fat), 10 mg cholesterol, 133 mg sodium, 6 g carbohydrate, trace fiber, 3 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013