Shredded Five Spice Pork

• 1 pork shoulder or butt (3 1/2 to 4 lb.), fat-trimmed
• 4 cloves garlic, peeled and minced or pressed
• 1 tablespoon Chinese five spice
• 1/4 cup sugar
• 1/4 cup soy sauce
• 1 tablespoon Chinese black vinegar or balsamic vinegar
• 12 to 16 flour tortillas (7 to 8 in.)
• About 3 cups finely shredded Napa or green cabbage
• About 1 cup sliced green onions (including tops)
• Cilantro sprigs, rinsed
• 3/4 to 1 cup prepared hoisin or prepared Chinese plum sauce

1. Rinse pork and cut meat in half. Place halves in a 4 1/2-quart or larger electric slow-cooker. Sprinkle with garlic, five spice, and sugar. Add soy sauce and 1 cup water.
2. Cover and cook until pork is very tender when pierced, 7 1/2 to 8 1/2 hours on low, 5 1/2 to 6 1/2 hours on high. If possible, turn meat over halfway through cooking. With 2 slotted spoons, transfer pork to a 9- by 13-inch pan.
3. Bake in a 450u0b0 oven until well browned, 15 to 20 minutes. Using 2 forks, separate pork into shreds; discard bones and fat. Put meat in a bowl, cover, and keep warm.
4. As pork bakes, skim and discard fat from cooking liquid; pour into a 2- to 3-quart pan. Add vinegar. Bring to a boil over high heat; stir often until reduced to 1 cup, about 15 minutes.
5. Stack tortillas and seal in foil. Add to oven and bake until tortillas are warm in the center, 10 to 12 minutes. Place in a towel-lined basket.
6. Pour reduced sauce over shredded pork. Spoon some of the meat onto a warm tortilla; top with cabbage, onions, cilantro, and hoisin to taste. Fold 1 end of tortilla over filling, overlap sides to enclose, and hold shut to eat.

pork shoulder, garlic, spice, sugar, soy sauce, chinese black vinegar, flour tortillas, green cabbage, green onions, cilantro, hoisin

Taken from www.myrecipes.com/recipe/shredded-five-spice-pork (may not work)