Shredded Five Spice Pork

Ingredients

• 1 tablespoon five spice powder chinese
• 1 tablespoon balsamic vinegar black chinese
• 8 servings cilantro leaves rinsed
• 12  flour tortilla (7 to 8 in.)
• 4 cloves garlic minced pressed peeled
• 1 cup spring onion sliced (including tops)
• 3 cups cabbage shredded green finely
• 0.8 cup plum sauce chinese prepared
• 3.5 lb boston butt pork shoulder 
• 0.3 cup soya sauce 
• 0.3 cup sugar 

Equipment

• bowl
• frying pan
• oven
• aluminum foil

Directions

1. Rinse pork and cut meat in half.
2. Place halves in a 4 1/2-quart or larger electric slow-cooker.
3. Sprinkle with garlic, five spice, and sugar.
4. Add soy sauce and 1 cup water.
5. 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.
6. Bake in a 450 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.
7. As pork bakes, skim and discard fat from cooking liquid; pour into a 2- to 3-quart pan.
8. Add vinegar. Bring to a boil over high heat; stir often until reduced to 1 cup, about 15 minutes.
9. Stack tortillas and seal in foil.
10. Add to oven and bake until tortillas are warm in the center, 10 to 12 minutes.
11. Place in a towel-lined basket.
12. 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.