Szechuan Pork Tacos

• 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 zest
• 4 cups Chinese or napa cabbage, finely shredded
• 1/4 cup shredded carrot
• 2 green onions, thinly sliced
• 1 jalapeno pepper, seeded and minced

1. Combine the Cajun seasoning, brown sugar and five-spice powder; rub over pork. Place roast in a shallow baking pan. Bake, uncovered, at 350u0b0 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
3. . Bake at 350u0b0 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.
4. 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.
5. In a large bowl, combine the honey, lime zest 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.

cajun seasoning, brown sugar, chinese fivespice, pork shoulder butt roast, wonton wrappers, cooking spray, hoisin sauce, rice vinegar, lime juice, hot pepper, honey, lime zest, chinese, shredded carrot, green onions, pepper

Taken from www.tasteofhome.com/recipes/szechuan-pork-tacos/ (may not work)