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Shanghai Tacos

Submitted by: Mary on 08/16/2005
10417 views
2.71 avg rating
285 votes
 
 
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Ingredients

4 lbs Boneless pork roast (butt or shoulder work well)
1/2 C Low carb Teriyaki Sauce
1/2 C Stir fry sauce
1/4 C Hoison sauce
1 T Sesame oil

1 T 5 spice powder
2 Large cloves garlic, chopped or pressed fine
Fresh cilantro
Cole slaw mix or broccoli slaw mix
12 Low carb tortillas

Directions

Mix all ingredients together except roast, cole slaw and tortillas.



Place pork in plastic bag and pour mixed ingredients into bag. Rotate bag around to get mixture on the roast. Seal well and let sit for 8-24 hours.



Place roast along with marinade in crockpot and cook for 8 to 10 hours on low.



When done, transfer meat to cutting board and shred with two forks.



Place some meat into low carb tortilla with slaw mix and fresh cilantro. Add a bit of the meat juice, roll or fold tortilla and enjoy.



I froze the extra meat/gravy mixture for later use in 1 lb packages in freezer bags.

Additional Information

1 lb makes approximately 8 tacos, 2 tacos per serving.

Servings

4

Calories

7.5

Time to prepare

20 minutes

Difficulty

Easy
 

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