Ingredients
1/2 cup reduced-sodium soy sauce1/2 cup water3 tablespoons brown sugar2 tablespoons sesame oil1 tablespoon baking cocoa3 teaspoons chili powder1 garlic clove, minced1/4 teaspoon ground ginger1 boneless pork shoulder butt roast (4-5 pounds)SLAW:3 tablespoons sugar2 tablespoons reduced-sodium soy sauce1 tablespoon Sriracha chili sauce2 teaspoons sesame oil1 teaspoon rice vinegar 1 package (14 ounces) coleslaw mix1 tablespoon toasted sesame seeds, optionalASSEMBLY:20 flour tortillas (6 inches), warmedOptional: Thinly sliced green onions and additional Sriracha chili sauce
Preparation
Whisk together first 8 ingredients. Place roast in a 6-qt. slow cooker. Pour soy sauce mixture over top. Cook, covered, on low until pork is tender, 8-10 hours.
About 1 hour before serving, mix first 5 slaw ingredients until blended. Place coleslaw mix in a large bowl; toss with dressing and, if desired, sesame seeds. Refrigerate, covered, until serving.
Remove roast; skim fat from cooking juices. Shred pork with 2 forks; return to slow cooker and heat through. Serve in tortillas with slaw. If desired, serve with green onions and additional chili sauce.
