5 Spice Pulled Park Tacos
Ingredients for the pork butt
- 2-4lb pasture-raised pork butt / Boston butt – Can be bone in or not, we tried both and they were equally amazing.
- 2 yellow onions, sliced
- 3 garlic cloves, sliced
- 1 knob ginger, finely chopped
- 5 tbsp of Chinese Five Spice (or enough to coat)
- 1 tsp paprika (optional for nightshade free)
- 1 tsp cayenne pepper (optional for nightshade free)
- 1 knob grass fed butter
- sea Salt & cracked black pepper to taste
- 2 cups beef broth
- 1 apple, cored and rough chopped
- 1 tbsp. apple cider vinegar
- 1 cup filtered water
- 1 tomato (optional for nightshade free)
- 1/2 cup sliced red cabbage
- 1 scallion
Ingredients for plantain tortillas
- 1 large plantain
- 2 eggs – 1 whole egg, and just the egg whites from the 2nd egg
- 2 tsp arrowroot powder
- 1 tbsp. garlic powder
- 1 tbsp melted coconut oil
- 1 tsp lime juice
- 1 tsp chili powder (optional for nightshade free)
- salt and pepper
Making the Pork Butt
Preheat your oven to 300F. Unwrap the pork and pat it dry with paper towels. Bring the pork butt to room temperature before seasoning – Apply your salt and pepper liberally, then add the five spice, paprika and cayenne. Pat down with paper towels again, getting it as dry as possible will help get a better sear on the outside. Once the pork is seasoned get all your veggies chopped while it’s coming to temperature.
Rough chop your apple, slice the onion, cabbage, ginger and garlic, but keep them separate as they’re going in at different times. Get your Dutch oven up to medium high heat with the top off. Give it a few minutes to really heat up, then add your knob of butter to coat the bottom evenly. You may have some smoke here!
Time to sear the pork. Using tongs, place one side of the pork in the Dutch oven, and let it sit for 3 minutes to brown. Repeat on all sides, using tongs to turn it. This is important to add flavor and texture! Once browned on all sides remove the pork and place on a plate or separate pan to hang out while you brown the veggies. Start with the onions, and allow them to brown for 3-5 minutes. Once they start to get some color you can add in the chopped apples, ginger, red cabbage and finally garlic.
Continue to stir the ingredients so they don’t stick or burn. Don’t be afraid to add more butter if the bottom of the pan is looking dry! Add the pork butt back to the Dutch oven on top of the veggies, and add your liquids. Depending on the size of your pork butt and the Dutch oven, this should bring the water level up to where it almost covers the meat, but not quite. Consider tossing in another pinch of salt here. Bring the liquid to a boil, then cover with lid and place into your preheated oven. Braise the pork butt for 3 ½ hours or until you can easily shred it with a couple forks.
Making the Plantain Tortillas
Put all ingredients in a food processor and mix until the texture is smooth and creamy. Place parchment paper on a baking sheet and spoon the mixture onto the parchment paper (6 tortillas on each baking sheet). Cook at 350 degrees for 10-15 minutes until the edges start to turn a nice golden brown.
Cook these towards the end while the pork is finishing so they’re nice and warm when you eat it all together. Shred the pork with a couple of forks, and serve on the tortillas along with chopped tomato and scallions. Add hot sauce or guacamole if you’d like as well, it would be delicious.