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The hot meat can also be served with rice and cooked vegetables.  Best with Coeur d'Alene Cellars Scarlet Lake.

1 pork shoulder or butt (3 1/2 to 4 pounds)
4 cloves garlic, minced
1 tablespoon Chinese five spice or less
1/4 cup sugar
1/4 cup soy sauce
1 tablespoon balsamic vinegar
2 tablespoons hoisin

12 ot 16 flour tortillas (7 to 8 inches)
about 3 cups finely shredded Napa cabbage
about 1 cup sliced green onions
cilantro sprigs

Cut meat in half. Place meat in a roasting pan and put in a 300-degree oven. Sprinkle with garlic, five spice, and sugar.  Add soy sauce and 1 cup water.

Cover and cook until pork is very tender when pierced, about 3 to 4 hours. Bake uncovered 450 degrees until well browned, 15 to 20 minutes.  Using 2 forks, shred meat; discard bones and fat.  Put meat in a bowl, cover, and keep warm.

Skim and discard fat from cooking liquid; pour into a 2 to 3-quart pan.  Add vinegar.  Bring to a boil, stirring often, until reduced to 1 cup, about 15 minutes.  Add hoisin.

Warm tortillas. Pour reduced sauce over shredded pork.  Spoon some of the meat onto a warm tortilla; top with cabbage, onions, and cilantro.  Fold 1 end of tortilla over filling, overlap sides to enclose, and hold shut to eat.  Serves 6 to 8.  

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