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Szechuan Pork Tacos Recipe
Szechuan Pork Tacos Recipe photo by Taste of Home

Szechuan Pork Tacos Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 1-1/2 hours
MAKES:60 servings
TOTAL TIME: Prep: 25 min. Bake: 1-1/2 hours
MAKES: 60 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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 taco shells; set aside. Repeat with remaining wrappers.
  3. 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.
  4. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Szechuan Pork Tacos in Taste of Home Christmas Annual Annual 2012, p10

Nutritional 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.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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