Pulled Pork Tacos with Five Spice, Asian Slaw and Sriracha Aioli Recipe
Delicious slow-roasted, Pulled Pork Tacos are rubbed with flavorful Five Spice seasoning and served with Asian Slaw and a Spicy Sriracha Mayo. A flavorful Asian twist on pulled pork tacos!
How to Make the Best Pulled Pork Tacos with Five Spice, Asian Slaw and Sriracha Aioli
These Pulled Pork Tacos with Five Spice bring an exciting Asian-inspired twist to the classic taco night. The pork shoulder is rubbed with a fragrant blend of five-spice, salt, and brown sugar, then slow-roasted until it practically falls apart. The result is incredibly tender, flavorful meat with subtle notes of cinnamon, star anise, and Szechuan pepper.
What really sets these tacos apart is the combination of toppings. The bright, crunchy Asian slaw—made with cabbage, carrots, and a tangy lime-fish sauce dressing—provides the perfect contrast to the rich, savory pork. And the creamy Sriracha aioli adds just the right amount of heat to tie everything together.
Whether you’re looking to shake up your regular taco rotation or impress guests at your next gathering, these fusion tacos deliver bold flavors that are absolutely worth the slow-roasting time. Make the pork ahead of time and assembly becomes a breeze.
Pulled Pork Tacos with Five Spice, Asian Slaw and Sriracha Aioli
Delicious slow-roasted, Pulled Pork Tacos are rubbed with flavorful Five Spice seasoning and served with Asian Slaw and a Spicy Sriracha Mayo. A flavorful Asian twist on pulled pork tacos!
Ingredients
Pork Rub
Pork
Asian Slaw
Sriracha Aioli
For Serving
Homemade Five-Spice (Optional)
Instructions
Prepare the Pork
- Mix salt, sugar, and five-spice together. Coat all sides of the pork roast well, discarding excess. Place in a small baking dish and cover, refrigerate overnight (or for at least 2 hours).
- Roast in a 250°F oven for 6 hours, uncovered, basting with the flavorful pan juices once every couple of hours. Pull it from the oven and let it cool a bit.
- Alternatively, if using a slow cooker, cook for 4-5 hours on high or 7 hours on low, adding 1/4 cup of water to the bottom first.
- Shred the pork with two forks. Mix in the vinegar. Keep warm in the oven, slow cooker, or refrigerate and reheat before serving.
Make the Asian Slaw
- Mix all the slaw ingredients in a medium bowl. Let stand a few minutes before serving to allow flavors to meld.
Make the Sriracha Aioli
- Mix mayo, Sriracha, and vinegar in a small bowl until well combined.
Assemble the Tacos
- Warm tortillas in a toaster oven, or grill directly over a gas flame over the stove until warm.
- Place a little spicy aioli sauce on the tortilla, top with pulled pork and slaw. Garnish with an avocado slice (optional) and fresh cilantro and lime wedges.
Notes
- You can substitute beef or lamb roast for the pork shoulder.
- Store-bought five-spice works great, or make your own with the optional recipe provided.
- The pork can be made ahead and refrigerated, then reheated before serving.
