Asian Pulled Pork Tacos
20m
Prep Time
8h
Cook Time
12
Servings
Best thing is that these tacos are crazy easy to make, especially in a slow cooker. You just rub a pork shoulder roast with a blend of spices, and then slow cook until meat falls apart tender. Use a couple forks to pull it apart into tasty shreds and use the meat as a filling for our special tacos.
Best thing is that these tacos are crazy easy to make, especially in a slow cooker. You just rub a pork shoulder roast with a blend of spices, and then slow cook until meat falls apart tender. Use a couple forks to pull it apart into tasty shreds and use the meat as a filling for our special tacos.
Ingredients
COPY INGREDIENTS
Pulled Pork
1 tablespoon ginger, grated or pureed3 tablespoons Red Gold® Tomato Paste 6 oz1/2 cup Red Gold® Sriracha Hot Chili Sauce Ketchup 20oz1/2 teaspoon salt1 tablespoon sesame oil2 tablespoons soy sauce, low sodium3 tablespoons hoisin sauce1/2 cup apricot preserves4 pounds pork shoulder, fat trimmed and cut into 3" chunkssalt and black pepper for seasoning pork2 tablespoons vegetable oil1 medium onion, chopped1 can Red Gold® Petite Diced Tomatoes 14.5 oz, drained12 corn or flour tortillas , or crunchy prepared corn taco shellsSriracha Honey Slaw
2 tablespoons Red Gold® Sriracha Hot Chili Sauce Ketchup 20oz1 tablespoon soy sauce2 tablespoons honey1 tablespoon rice wine vinegar3 cups of cabbage, shreddedGarnish
1 small red onion, sliced and pickled (recipe below)1/4 cup fresh cilantro, chopped2 carrots, cut into matchsticks1 large cucumber, cut into matchsticks1 fresh red chili, thinly slicedInstructions
- In a bowl combine the first 8 ingredients, mix well to blend tomato paste and apricot preserves. Season pork all over with salt and pepper. In a medium skillet add the vegetable oil and heat. Cook the pork chunks in batches, browning on all sides - about 3 minutes per side. Place pork in slow cooker and add onion. Pour sauce mixture over pork, top with drained diced tomatoes. Cook for 4-5 hours on high or until pork is fork tender.
- Remove pork from slow cooker to a plate. Using 2 forks, shred the pork into bite size pieces; remove any visible fat. Transfer to a large bowl, cover and reserve. Transfer the cooking liquid to a sauce pan and bring to a boil, stirring frequently. Cook 5-8 minutes until sauce has reduced and thickened. Add sauce to shredded meat and combine.
- To make the Sriracha Honey Slaw, whisk together ketchup, soy sauce, honey and vinegar in a small bowl until well combined. Add 3 cups shredded cabbage and blend.
- In a skillet fry tortillas in a small amount of oil until crispy or use prepared tortilla shells. Pile center of tortilla with pork. Top with Sriracha Honey Slaw, red onion, cilantro, carrots, cucumber and red chilies. Enjoy!
Other options include:
Asian Pulled Pork Rice Bowl: layer a bowl with steamed rice, Sriracha slaw and your favorite toppings. Garnish with chopped avocado and a squeeze of fresh lemon.
Asian Pulled Pork Loaded Baked Potato: prepare a baked potato your favorite way, cut in half and fluff the center. Add butter to both sides, top with a scoop of Asian Pulled Pork and garnish with chopped green onions and toasted sesame seeds.
Easy Pickled Onions
1 small onion, thinly sliced
½ cup apple cider vinegar
1 cup warm water
2 tablespoons sugar
1½ teaspoons Kosher salt
- Combine vinegar, water, sugar, and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved.
- Place onion in a jar or bowl (a mason jar works well). Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour if you're in a rush. Preferably, cover jar or bowl and place in refrigerator for at least 1 day. Pickled onions will last for a few weeks stored in the refrigerator.
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