Ingredients
2 tablespoons Cajun seasoning1 teaspoon brown sugar1/4 teaspoon Chinese five-spice powder2 pounds boneless pork shoulder butt roast60 wonton wrappersCooking spray1/3 cup hoisin sauce2 tablespoons rice vinegar, divided2 teaspoons plus 1 tablespoon lime juice, divided1/2 teaspoon hot pepper sauce1 teaspoon honey1/2 teaspoon grated lime zest4 cups Chinese or napa cabbage, finely shredded1/4 cup shredded carrot2 green onions, thinly sliced1 jalapeno pepper, seeded and minced
Preparation
Combine the Cajun seasoning, brown sugar and five-spice powder; rub over pork. Place roast in a shallow baking pan. Bake, uncovered, at 350° for 1-1/2 to 2 hours or until meat is tender.
Spray 10 wonton wrappers with cooking spray. Fold each wrapper in half diagonally and place over the edge of a 13x9-in. baking pan. Bake at 350° 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.
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.
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.
