Description
You won’t believe how amazing these 5 Spice Asian Pork Tacos are, especially when they’re wrapped in whole wheat high fiber wraps. Healthy, filling and even better as leftovers!
Ingredients
Units
Scale
5 Spice Pork Tacos:
- 2 1/2 – 3 pounds Boneless Country Style Pork Ribs
- 2 tsp Chinese 5 Spice Powder
- 1 tsp Salt
- 1/2 tsp Ground Pepper
- 1/2 cup Low Sodium Soy Sauce
- 1/2 tsp Red Pepper Flakes
- 1 1/2 tsp Crushed Fresh Ginger
- 4 Cloves Garlic, minced
Coleslaw:
- 1/2 head Red Cabbage, shredded
- 1/2 head Green Cabbage, shredded
- 2 Carrots, shredded
- 1/4 cup Sweet Red Pepper Sauce
- 1/4 cup Reserved Sauce from Ribs in Slow Cooker
- 1 Lime, juice
- 1/2 cup Minced Cilantro
- Salt and Pepper to taste
- 6–8 Whole Wheat Low Carb Tortillas
- Sliced lime for Garnish
Instructions
For the pork:
- Place the pork ribs on a cutting board and cut away any pieces of excess fat. Don’t worry about getting ALL the fat, it will render off in the slow cooker, just get any large chunks cut away.
- In a 3.5-5quart slow cooker, place pork ribs. Sprinkle with Chinese 5 spice, and salt and pepper. Using tongs, turn the ribs and coat with the sprinkled on spices on all sides.
- In a small bowl, stir together soy sauce, ginger, garlic and red pepper flakes. Pour over the ribs in the slow cooker.
- Cover and cook on high for 4 1/2 – 5 hours, or on low for 7 hours. Remove from the slow cooker and set aside.
- If you’re saving the ribs for later, pour the cooking liquid in a leak proof container, and the meat in another container and refrigerate.
- Once the cooking liquid is cooled, skim the fat from the top and reserve 1/4 cup of the cooking liquid for the coleslaw sauce.
For the slaw:
- Toss the coleslaw ingredients together.
To assemble:
- Shred the cooked pork with a couple of forks.
- Into whole wheat tortillas, add in coleslaw and top with shredded pork.
- Top with additional cilantro and sprinkle with lime juice. Serve immediately.
Notes
Adapted from Better Homes and Gardens Spiced Ribs