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

  1. 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.
  2. Remove dutch oven from refrigerator and let pork stand at room temperature for 1 hour. Season pork with salt and pepper.
  3. 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.
  4. Meanwhile, combine sauce ingredients and stir until well combined. Set it aside until ready to use.
  5. 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.

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