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.

21 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

Directions

<ol> <li>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.</li> <li>Remove dutch oven from refrigerator and let pork stand at room temperature for 1 hour. Season pork with salt and pepper.</li> <li>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.</li> <li>Meanwhile, combine sauce ingredients and stir until well combined. Set it aside until ready to use.</li> <li>Remove pork from oven and let it rest for 30 minutes uncovered. Shred pork using a fork. Serve on warm tortillas with sauce.&nbsp;</li></ol><p><em>This recipe was provided to Greatist exclusively by <a href="http://www.naturalmond.com">NaturAlmond</a>. We only partner with a product or company that we think rocks, and we hope you agree.</em></p>

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