Combine almond butter and sriracha, and we're in heaven. Serve it on top of tangy pork in a taco and it's even better. Don't be alarmed by the ingredients list for this recipe: Since the marinade and sauce use many of the same things, you really only need 13 ingredients. You can handle that.
Directions
- Combine all marinade ingredients in a large dutch oven. Add pork shoulder and refrigerate for at least 8 hours or up to overnight to allow pork to marinate.
- Remove dutch oven from refrigerator and let pork stand at room temperature for 1 hour. Season pork with salt and pepper.
- Preheat oven to 325 degrees. Cover dutch oven and roast pork, fat side up, for about 4 hours, turning and basting every hour until incredibly tender and easily shredded with a fork.
- Meanwhile, combine sauce ingredients and stir until well combined. Set it aside until ready to use.
- Remove pork from oven and let it rest for 30 minutes uncovered. Shred pork using a fork. Serve on warm tortillas with sauce.
This recipe was provided to Greatist exclusively by NaturAlmond. We only partner with a product or company that we think rocks, and we hope you agree.
Ingredients
- For marinade:
- 1/2 teaspoon Chinese five spice powder
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1/4 cup sweet and sour sauce
- 4 cloves garlic, minced
- 1 tablespoon sriracha
- 1 tablespoon sesame oil
- For tacos:
- 3 pounds boneless pork shoulder
- Sea salt
- Freshly ground black pepper
- 4-6 small flour tortillas
- For sauce:
- 1/2 cup natural almond butter (we like NaturAlmond Almond Butter)
- 4 cloves garlic
- 1/4 cup soy sauce
- 3 tablespoons lime juice
- 1 teaspoon light brown sugar
- 2 tablespoons sriracha
- 1/2 cup almond milk
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