Szechuan Pork Tacos Recipe

5 1 1
Szechuan Pork Tacos Recipe
Szechuan Pork Tacos Recipe photo by Taste of Home
Publisher Photo

Szechuan Pork Tacos Recipe

Read Reviews
5 1 1
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
MAKES:
60 servings
TOTAL TIME:
Prep: 25 min. Bake: 1-1/2 hours
MAKES:
60 servings
TOTAL TIME:
Prep: 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 13x9-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.
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.
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: 58 calories, 2g fat (1g saturated fat), 10mg cholesterol, 133mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 3g protein.

  • 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
  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 13x9-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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSzechuan Pork Tacos

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Sara User ID: 9127555 264200
Reviewed Apr. 1, 2017

"The flavor was really good. I used a broccoli slaw instead of the nappa cabbage. I also decided to make this large by using egg roll wrappers instead. That was a mistake. They broke apart too easily and we had to eat them like chips with the pork and slaw on top. Stick to the wontons."

Loading Image