INGREDIENTS
1
Pork shoulder butt roast (4-5 pounds), boneless
1
Garlic clove
1/4 tsp
Ginger, ground
1
Green onions and additional chili sauce
5/8 cup
Soy sauce, reduced-sodium
1 tbsp
Sriracha
1 tbsp
Baking cocoa
3 tbsp
Brown sugar
3 tsp
Chili powder
1
package Coleslaw mix
1 tbsp
Sesame seeds, toasted
3 tbsp
Sugar
1 tsp
Rice vinegar
2 2/3 tbsp
Sesame oil
20
Flour tortillas (6 inches)
1/2 cup
Water