Slow Roasted Pork Tacos with Spicy Sriracha Almond Sauce

Slow Roasted Pork Tacos with Spicy Sriracha Almond Sauce
by @gourmetuncorked

For the Marinade: taco-pork-almond-1-.jpg
1/2 teaspoon Chinese Five Spice Powder  
1/4 cup Soy Sauce
2 tablespoons Rice Vinegar
4 tablespoons Sweet and Sour Sauce
4 Garlic Cloves, minced
1 tablespoon Sriracha Sauce
1 tablespoons Sesame Oil
3 pound Boneless Pork Shoulder
Sea Salt
Fresh Black Pepper
4-6 small Flour Tortillas
For the Sauce:
1/2 cup Georgia Grinders Almond Butter (Original or Salt Free)
4 Garlic Cloves
4 Tablespoons Soy Sauce
3 Tablespoons Lime Juice
1 teaspoon Light Brown Sugar
6 teaspoons Sriracha Sauce
1/2 cup Light Almond Milk
  • Combine all of the ingredients for the marinade in a large dutch oven. Add the pork shoulder and marinate it in the refrigerator overnight or for at least 8 hours.
  • Remove the dutch oven from the refrigerator and let the pork stand at room temperature for one hour.  Season the pork all over with salt and pepper.
  • Preheat the oven to 325 degrees. Cover the dutch oven and roast the pork, fat side up, for about 4 hours, turning and basting every hour. It should be incredibly tender and shred easily with a fork.
  • Meanwhile, combine all ingredients for the Sriracha Almond sauce and stir until well combined. Set it aside until ready to use.
  • Remove the pork from the oven and let it rest for 30 minutes, uncovered.
  • Shred the pork using a fork. Serve it on warm flour tortillas with the Spicy Sriracha
  • Almond sauce. Garnish with chopped avocado and cilantro, if desired.
  • serves 4-6