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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 60 |
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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. 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:
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.
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