Szechuan Pork Tacos

Name: Szechuan Pork Tacos
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 5 dozen
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 zest; 4 cups Chinese or napa cabbage, finely shredded; 1/4 cup shredded carrot; 2 green onions, thinly sliced; 1 jalapeno pepper, seeded and minced

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 25 min. Bake: 1-1/2 hours

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 08, 2023

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

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.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

TEST KITCHEN APPROVED

Szechuan Pork Tacos

2 Reviews Add your review

Yield:5 dozen

Prep:25 min

Cook:1 hour 30 min

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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 zest
4 cups Chinese or napa cabbage, finely shredded
1/4 cup shredded carrot
2 green onions, thinly sliced
1 jalapeno pepper, seeded and minced

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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 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 2 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 zest and remaining rice vinegar and lime juice. Add the cabbage, carrot, green onion and jalapeno; toss to coat. Spoon pork mixture into taco shells; top with coleslaw.