Pork banh mi tacos take all the flavors of a classic Vietnamese sandwich and turn it into the best taco ever.
Preheat oven to 275 degrees. In a small bowl, mix together five spice, salt, pepper, cayenne, and brown sugar. Rub all over pork.
Heat avocado oil over medium-high heat in dutch oven. Sear pork on all sides. Set aside.
Add sesame oil to dutch oven. Add garlic and ginger and cook for 1 minute or until fragrant. Add soy sauce, rice vinegar, and water. Cook for 2-3 minutes.
Add a few onion slices to bottom of dutch oven. Return pork to pan and top with remaining onion slices. Transfer to oven and cook for about 3 hours or until tender. Shred with fork once done.
In a small saucepan, combine rice vinegar, white vinegar, sugar and salt. Bring to boil and then remove from heat. Add carrots, cucumber and daikon radish to mason jar or bowl and top with vinegar mixture. Transfer to refrigerator until ready to use.
In a small bowl, combine mayonnaise and sriracha. Stir to combine.
Spread each tortillas with sriracha mayonnaise. Top with shredded pork, pickled vegetables and sliced jalapenos.