Slow Cooker Shredded Five Spice Pork

Made in a crock pot, this is from an old Sunset magazine. So easy!

SHREDDED FIVE SPICE PORK

PREP AND COOK TIME: 8-9 hrs on low, 6-7 hrs on high
MAKES: 6 to 8 servings

1 pork shoulder or Boston butt(3½ to 4lb.), fat trimmed
4 cloves garlic, minced
2T Chinese five spice
¼ c sugar
¼ c soy sauce
1 T Balsamic vinegar
12-16 flour tortillas
About 3 cups finely shredded cabbage
About 1 cup sliced green onions, including tops
Fresh Cilanto sprigs
1 cup Hoisin sauce or Chinese plum sauce

Rinse pork and cut in half to fit in 4½ quart or larger crock pot. Sprinkle with garlic, five spice and sugar. Add soy sauce and 1 cup water.

Cover and cook until pork is very tender when pierced with a fork, 7½ to 8½ hours on low, 5½ to 6½ hours on high, turning over half way through, if possible (not necessary). Transfer pork to a 9 x 13 pan and bake at 450 until well browned, 15-20 minutes.

Using 2 forks, separate pork into shreds. Discard bones and fat. Put meat in bowl, cover and keep warm.

While meat is browning in oven, de-fat cooking liquid and pour into 2-3 quart pan. Add vinegar. Bring to a boil over high heat, stirring often until reduced to about 1 cup (15-20 minutes)

Pour reduced sauce over shredded pork. Spoon some of the meat onto a warmed tortilla, top with cabbage, onions, cilantro and hoisin to taste. Fold like a burrito to eat.

Per serving: 505 cal, 34g protein, 15g fat (4.5g sat), 53g carbo, 1354 mg sodium, 97mg chol.

I reheat the leftovers with prepared barbecue sauce and serve over soft white hamburger buns with cole slaw (made with the rest of the cabbage). Hard to tell which is the favorite.