Crock Pot Shredded Pork Asian Tacos

These tacos are the best! This pork has so much flavor and is incredibly tender. With the cabbage, cheese and cilantro, it is simply mouthwatering. I served these tacos with rice and black beans and we couldn't get enough of them. I will definitely be making these again very, very soon.

Ingredients:

• 3 lbs pork shoulder roast, bone-in or boneless {I use bone-in}, rinsed
  
• 1/2 cup teriyaki sauce
  
• 1/2 cup stir fry sauce
  
• 1/4 cup hoison sauce
  
• 1/4 cup beef broth
• 1 Tbsp sesame oil
  
• 1 Tbsp chinese five spice powder
  
• 1/2 to 1 tsp kosher salt {I use 1 full tsp}
• 1/2 tsp pepper
  
• 1 bag cole slaw mix {or} thinly shredded green and purple cabbage
  
• white shredded cheese
  
• fresh cilantro, rinsed
  
• 12 flour tortillas, fajita size

1. Place pork roast in 4 to 5 quart Crock Pot.
   
2. In a medium bowl, mix together teriyaki sauce, stir fry sauce, hoisin sauce, beef broth, sesame oil, chinese five-spice, salt and pepper. Pour teriyaki mixture over pork roast in Crock Pot. Cover and cook on Low for 8 to 10 hours.
3. Shred pork with fork {it should just fall apart}. Remove bone {if bone-in}.
   
4. Warm tortillas. Top tortillas with pork, then shredded cheese, cabbage from cole slaw mix and top with cilantro sprigs. Fold or roll up.
   

Enjoy!