Make the Slaw

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1 cup water

½ cup rice wine vinegar

1 tbsp sugar

1 tbsp salt

1 cup napa cabbage, shredded

1 cup radish, julienned

1 cup carrot, julienned

½ red chilli, sliced

½ tbsp peppercorns

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1. Prepare pickled vegetables at least 24 hours ahead: Heat 1 cup water, ½ cup rice wine vinegar, 1 tbsp sugar, and 1 tbsp salt in a saucepan until dissolved

2. In a jar, combine 1 cup shredded napa cabbage, 1 cup julienned radish, 1 cup julienned carrot, ½ sliced red chilli, and ½ tbsp peppercorns

3. Pour hot brine over vegetables, allow to cool, then refrigerate for 24-48 hours

Season the Pork

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1 tsp paprika

1 tsp garlic powder

½ tsp onion powder

½ tsp white pepper

½ tsp dried rosemary

A pinch of salt

500g pork fillet

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1. In a large bowl, combine 1 tsp paprika, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp white pepper, ½ tsp dried rosemary, and a pinch of salt

2. Rub the spice mixture all over a 500g pork fillet

3. Sear pork on all sides before adding to the crockpot.

Cook the Pork

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1 red onion, sliced

2 garlic cloves, minced

1 tbsp soy sauce

1 tbsp brown sugar

1 tbsp honey

1 can diced tomatoes

2 tbsp apple cider vinegar

1 tbsp gochujang

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1. Add 1 sliced red onion, 2 minced garlic cloves, 1 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp honey, 1 can diced tomatoes, 2 tbsp apple cider vinegar, and 1 tbsp gochujang to the pork in the crockpot

2. Cook on high for 2-3 hours or low for 4-5 hours.

Finish the Pork/Make Dressing

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2 tbsp sriracha

½ cup mayonnaise

Squeeze of lime juice

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1. While pork cooks, prepare sriracha mayonnaise by combining 2 tbsp sriracha, ½ cup mayonnaise, and a squeeze of lime juice

2. Release pressure, remove pork, and shred with two forks

3. Leave sauce in cooker to reduce slightly, then return shredded pork to soak up the flavors

Assemble!

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6 large flour tortillas

Fresh spinach leaves

Fresh radish, sliced

Jalapeño rings

Fresh cilantro

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1. Warm a large flour tortilla in a pan

2. Spread a generous dollop of sriracha mayonnaise on the tortilla

3. Layer fresh spinach leaves, shredded pork, and a scoop of pickled vegetables

4. Roll tightly and optionally toast in a skillet until golden

5. Serve whole or sliced, garnished with fresh radish, jalapeño rings, cilantro, and extra sriracha mayonnaise