• In a blender, combine 1/2 cup vinegar, 4 cloves garlic, ginger, scallions, sriracha and 1/2 tsp salt. Puree until smooth. Pour half over coleslaw mix. Add 1/4 cup vinegar to slaw and stir to combine. Cover and refrigerate until pork is ready.

  • Pat pork dry with paper towels. Sprinkle all over with 1/2 tsp each salt and pepper. In a large skillet, heat oil over medium-high. Cook pork 8 to 12 minutes, turning, until evenly browned on all sides. Transfer to a 5-quart slow cooker.

  • Smash 4 cloves garlic and add to slow cooker, along with onion, broth and remaining vinegar mixture. Cover and cook on HIGH for 6 hours, until falling apart.

  • Transfer pork to a large bowl and discard fat layer. Shred pork. Using a slotted spoon, add onion to pork, discarding garlic cloves. Strain cooking liquid into a de-fatting cup and allow to separate. Pour 1 cup de-fatted cooking liquid over pork and toss well. Divide among warm tortillas and top with slaw.

Nutrition Facts

522 calories; 27 g total fat; 560 mg sodium. 31 g carbohydrates; 36 g protein;