Gluten Free Banh Mi Pork Tacos with Cucumber Slaw
Slow roasted pork is topped with a creamy sriracha sauce and tangy pickled vegetable slaw.
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Servings: 10
Equipment
- Durch oven
Ingredients
Pulled Pork
- 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.
Cucumber Slaw
- 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
Instructions
Pulled Pork
- 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.
Cucumber Slaw
- 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.
- Enjoy!
Video
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