Everyday is the right day for a taco. They’re such a fun blank canvas to play with a perfect anytime of day. These Gluten Free Banh Mi Pork Tacos with Cucumber Slaw are sure to become a favorite.
These tacos come with my husband’s stamp of approval. I don’t even think one made it to the plate before he commented they were my best tacos ever. And I happen to agree!
Wrapped with Love
From cooking the pork that goes into these tacos to building the slaw, these Gluten Free Banh Mi Pork Tacos with Cucumber Slaw are created with love in every detail. The tender succulent pork combined with the bright crisp slaw makes for one memorable and special meal.
The flavors remind me of a Vietnamese banh mi sandwich. Rich roasted pork, the pop of pickled vegetables, all wrapped in a Gluten Free tortilla instead of nestled in a roll.
The heart of these tacos starts with a pork butt cooked low and slow in the oven. This is the perfect Sunday dish. As the meat cooks in its own juices and because fall apart tender, it perfumes the house.
For this recipe we’re using a five-pound pork butt. If you’re looking for the perfect dish to entertain with, these tacos will have your friends and family diving in for seconds.
Part of what makes this pork so special is the way it’s cooked. It gets wrapped in banana leaves and then nestled in a Dutch oven lined with more banana leaves. This helps lock in all of the moisture as the pork roasts slow and low.
In addition to the banana leaves, Spiceology’s Umami Punch delivers bold and complex flavor to the pork. The savory pop of tamari with a sweet accent of honey and kick of chiles combined with aromatics brings a ton of flavor to every bite.
The crunch and tang of the slaw delivers the best parts of a banh mi…the bright and fresh pickled vegetables that have you going back for another bite. Besides the English cucumbers carrots and spicy radishes also join the line up.
Let’s Taco ’bout Gluten Free Banh Mi Pork Tacos with Cucumber Slaw
With just a handful of fresh ingredients, these tacos come together with ease. Let the oven do all the work of making that fall apart tender pork.
- Preheat your oven to 325 degrees.
- Rub your Umami Punch and salt all over your pork butt. Wrap the pork butt in banana leaves. You can find fresh banana leaves at your local international market, or online. I found mine on Amazon.
- Line the Dutch oven with a banana leaf and nestle the pork butt into the pot. Mix smoked balsamic vinegar with water and pour over the top. If you can’t find smoked balsamic you can substitute with liquid smoke.
- Allow to roast for 5-6 hours. At the five hour mark check your pork to see if it’s fork tender. Once fork tender and it easily shreds remove from the oven.
- To make the pickled slaw for your Gluten Free Banh Mi Pork Tacos with Cucumber Slaw, mix together your dressing until the sugar and salt are almost completely dissolved. Pour over your vegetables and allow it to marinate for at least 20 minutes.
- You can’t have tacos without a sauce and this one is all about the sassy kick of sriracha with the balance of sweet chili sauce, acidic pop of lime, and creaminess of mayo. Just mix it all together and drizzle to your hearts content.
I promised you these were easy! Are you looking for more easy taco inspiration? Make sure you check out my recipe for Gluten Free Chicken and Chorizo Tacos with Tropical Pineapple Slaw. Now let’s get cooking!
Gluten Free Banh Mi Pork Tacos with Cucumber Slaw
- Durch oven
- 5 lbs pork butt
- 3 tbsp Umami Punch
- 2 tsp kosher salt
- 2 tbsp smoked balsamic vinegar Can substitute with 1 tsp liquid smoke
- 2 cups water
- 2 banana leaves, full length This can be purchased at an international market, or online. I found mine on Amazon.
- 2 cups English cucumbers, seeds removed, julienned
- 2 cups carrots, julienned
- 1 cup radishes, julienned
- 1 1/2 tsp kosher salt
- 1 cup rice vinegar
- 1 cup warm water
- 1 tbsp sugar
Creamy Sriracha Sauce
- 1/2 cup mayo
- juice of 1 lime
- 2 tsp sriracha sauce
- 2 tsp sweet chili sauce
- * Cilantro for topping
- Preheat oven to 325 degrees.
- Combine your salt and Umami Punch and coat your pork butt evenly.
- Wrap the pork butt in a banana leaf.
- Line the Dutch oven with a banana leaf and place the wrapped pork butt in.
- Mix the water with the smoked balsamic vinegar. Pour over the pork butt and cover the pot with the lid.
- Let roast for 5-6 hours. At the 5-hour mark check to see if the pork if fork tender. If it is remove from the oven.
- Allow to cool and then using two forks shred the pork.
- Mix together the water, vinegar, salt, and sugar until mostly dissolved.
- In a separate bowl mix together the vegetables.
- Pour the dressing over the vegetables and allow to sit for at least 20 minutes.
Creamy Sriracha Sauce
- Mix all of the ingredients together until combined.
- To build your tacos top Gluten Free tortillas with the pulled pork. Add the cucumber slaw. Drizzle on creamy sriracha sauce. Top with cilantro.