Asian Pulled Pork Tacos

20 minutes Prep Time
8 hours 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.

Ingredients

  • 1 tablespoon ginger, grated or pureed

  • 3 tablespoons Red Gold Canned Tomato Paste 6 oz

  • 1/2 cup Red Gold Ketchup Sriracha Hot Chili Sauce 20oz

  • 1/2 teaspoon salt
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce, low sodium
  • 3 tablespoons hoisin sauce
  • 1/2 cup apricot preserves
  • 4 pounds pork shoulder, fat trimmed and cut into 3″ chunks
  • salt and black pepper for seasoning pork
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped

  • 1 can Red Gold Canned Petite Diced Tomatoes 14.5 oz, drained

  • 12 corn or flour tortillas , or crunchy prepared corn taco shells

  • 2 tablespoons Red Gold Ketchup Sriracha Hot Chili Sauce 20oz

  • 1 tablespoon soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice wine vinegar
  • 3 cups of cabbage, shredded
  • GARNISH
  • 1 small red onion, sliced and pickled (recipe below)
  • 1/4 cup fresh cilantro, chopped
  • 2 carrots, cut into matchsticks
  • 1 large cucumber, cut into matchsticks
  • 1 fresh red chili, thinly sliced

Instructions

Step one

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.

Step two

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.

Step three

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.

Step four

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!

Easy Pickled Onions

Combine 1/2 cup apple cider vinegar, 1 cup warm water, 2 tablespoons sugar, and 1 1/2 teaspoons Kosher 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.

Other Meal Options

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. 

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