Spiceology’s Umami Punch<\/a> 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.<\/p>\n\n\n\nThe 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.<\/p>\n\n\n\n
Let’s Taco ’bout Gluten Free Banh Mi Pork Tacos with Cucumber Slaw<\/h2>\n\n\n\n
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.<\/p>\n\n\n\n
\n- Preheat your oven to 325 degrees.<\/li>\n<\/ul>\n\n\n\n
\n- 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.<\/li>\n<\/ul>\n\n\n\n
\n- 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.<\/li>\n<\/ul>\n\n\n\n
\n- 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.<\/li>\n<\/ul>\n\n\n\n
\n- 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. <\/li>\n<\/ul>\n\n\n\n