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Serves
US | Metric
Ingredients
  • 1 kg Pork Shoulder Steaks
  • 1 tbsp Chinese Five Spice
  • 1 tbsp Garlic Granules
  • 1 tsp Salt
  • 1 tsp Ground Coriander
  • 1 tbsp Dark Soy Sauce
  • 1 tbsp Rice Wine Vinegar
  • 2 tsps Honey
  • 50 ml Water
  • 8 Mini Tortilla Wraps
  • 4 Spring Onions, thinly sliced
  • 2 Red Chillies, thinly sliced
  • Sesame Seeds, for scattering
  • Coriander, roughly chopped for garnish
  • Oil, for cooking
Asian Pulled Pork Tacos Asian Pulled Pork Tacos

Asian Pulled Pork Tacos

Pulled Pork doesn’t have to take 8 hours to cook, this recipe gives you seriously tender pork you can shred in an hour! Asian flavours and spices work really well with the meat. The perfect meal for Taco Tuesday! (Or any other day of the week of course)

Prep 10 minutes
Total 1 hour 15 minutes
  1. Begin by placing the pork shoulder steaks in a bowl or baking tray with the Chinese five spice, garlic granules, ground coriander, salt and 1 tbsp of olive oil. Mix well together to ensure all of the spices are evenly coating the steaks. Let sit in the Marinade for 15mins. (You can leave it overnight alternatively)
  2. Set a skillet or wide frying pan on a medium heat, when hot enough place the pork shoulder steaks into the pan. Fry until golden - around 7mins then flip over and do the same on the other side.
  3. When they have a nice colour, turn the heat down to the lowest setting. Add in the soy sauce, rice wine vinegar, honey and water; place a lid on and allow to gently braise for 1 hour.
  4. After an hour, take the lid off and check the pork - you should be able to pull it apart easily with a fork, if not pop the lid back on and continue to braise for another 15mins.
  5. Once the pork is tender enough, take off the heat and using two forks, begin to shred the meat. Set in a warm oven whilst you prepare the tortillas.
  6. Turn on one of the hob rings to a low heat (this can be done on electric or gas) and carefully using pincers, place a tortilla straight onto the naked flame/heat for 30 seconds then flip and heat for another 15 seconds - you just want them to warm up and colour slightly. Place on a plate and fold in half whilst still warm; this will help create the taco shape for the pulled pork. Do this with all of the wraps.
  7. Now you are ready to eat! Mix some of the chopped coriander and spring onions into the pulled pork mix then spoon a good amount into a warm taco and top with the rest of the spring onions, coriander, chillis and sesame seeds. I served mine with some jasmine rice and green beans. Finger food at it finest!
Asian Pulled Pork Tacos Asian Pulled Pork Tacos

Asian Pulled Pork Tacos

Pulled Pork doesn’t have to take 8 hours to cook, this recipe gives you seriously tender pork you can shred in an hour! Asian flavours and spices work really well with the meat. The perfect meal for Taco Tuesday! (Or any other day of the week of course)

favorite
print
like
Prep 10 minutes
Total 1 hour 15 minutes
Serves
US | Metric
Ingredients
  • 1 kg Pork Shoulder Steaks
  • 1 tbsp Chinese Five Spice
  • 1 tbsp Garlic Granules
  • 1 tsp Salt
  • 1 tsp Ground Coriander
  • 1 tbsp Dark Soy Sauce
  • 1 tbsp Rice Wine Vinegar
  • 2 tsps Honey
  • 50 ml Water
  • 8 Mini Tortilla Wraps
  • 4 Spring Onions, thinly sliced
  • 2 Red Chillies, thinly sliced
  • Sesame Seeds, for scattering
  • Coriander, roughly chopped for garnish
  • Oil, for cooking

  1. Begin by placing the pork shoulder steaks in a bowl or baking tray with the Chinese five spice, garlic granules, ground coriander, salt and 1 tbsp of olive oil. Mix well together to ensure all of the spices are evenly coating the steaks. Let sit in the Marinade for 15mins. (You can leave it overnight alternatively)
  2. Set a skillet or wide frying pan on a medium heat, when hot enough place the pork shoulder steaks into the pan. Fry until golden - around 7mins then flip over and do the same on the other side.
  3. When they have a nice colour, turn the heat down to the lowest setting. Add in the soy sauce, rice wine vinegar, honey and water; place a lid on and allow to gently braise for 1 hour.
  4. After an hour, take the lid off and check the pork - you should be able to pull it apart easily with a fork, if not pop the lid back on and continue to braise for another 15mins.
  5. Once the pork is tender enough, take off the heat and using two forks, begin to shred the meat. Set in a warm oven whilst you prepare the tortillas.
  6. Turn on one of the hob rings to a low heat (this can be done on electric or gas) and carefully using pincers, place a tortilla straight onto the naked flame/heat for 30 seconds then flip and heat for another 15 seconds - you just want them to warm up and colour slightly. Place on a plate and fold in half whilst still warm; this will help create the taco shape for the pulled pork. Do this with all of the wraps.
  7. Now you are ready to eat! Mix some of the chopped coriander and spring onions into the pulled pork mix then spoon a good amount into a warm taco and top with the rest of the spring onions, coriander, chillis and sesame seeds. I served mine with some jasmine rice and green beans. Finger food at it finest!