These Slow Cooker Asian Pork Tacos with Cabbage Slaw got me out of my dinner rut with tender, flavorful pork topped with an easy colorful slaw!
Slow Cooker Asian Pork Tacos
As we moved into fall, I was tired of grilling burgers every weekend, yet it was too hot to fix a batch of chili or other autumnal comfort food. Slow cooker Asian pork tacos were a perfect alternative, especially topped with a classic rainbow slaw. The pork was super easy to throw together. I simply plopped it into the slow cooker over a bed of chunked onions. As it started to cook, I mixed the sauce ingredients in a saucepan and let it simmer away until thickened, then basted the pork with the magical mixture.
Slow Cooker Pulled Pork
The flavorful, shredded pork was easily transformed into tacos by spooning it into tortillas of one’s choice. I enjoyed this slow cooker pulled pork with a simple cabbage slaw, but you could definitely stay with the theme and create an Asian slaw with ginger, garlic, a splash of soy and sesame oil and more.
I preferred my shredded pork tacos with a basic coleslaw, but the tender, slow cooked pork stole the show. Volunteer to be the shredder as it gives ample opportunity to do some sampling. All in the name of quality control, of course. Hope you’ll give these slow cooker Asian tacos a try to celebrate National Taco Day on October 4!
Check Out My Other Taco Recipes:
- 3-4 pounds pork shoulder or butt
- 1/2 teaspoon black pepper
- kosher salt (marinade is salty so don't over season unless you're using low sodium soy sauce)
- 1 yellow onion, cut into large chunks
- 1/2 cup water
- 2/3 cup oyster sauce
- 1/2 cup honey
- 1/3 cup soy sauce
- 1 tablespoon sesame oil
- 3 tablespoons mirin
- 1 tablespoon rice wine
- 1 tablespoon grated fresh ginger
- 2 garlic cloves minced
For Cabbage Slaw:
- 1 pound bag of slaw mix (shredded cabbage and carrots)
- 1/2 red bell pepper, cut into very thin strips
- 1/4 small red onion, cut into thin strips
- 1/4 cup cider vinegar
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt, or to taste
- Chopped cilantro, jalapeno slices to garnish, if desired
In a saucepan mix oyster sauce, honey, soy sauce, ½ cup of water, sesame oil, mirin, rice wine, ginger and garlic. Simmer until thickens, about 30 minutes, stirring occasionally. Reserve 1/4 cup for basting and let the rest cool to room temperature.
Place onion chunks in bottom of crock pot and set as low. Lightly salt and pepper the pork on both sides and place on top of the onions.
Baste top and sides of pork with the reserved sauce. Add the lid and cook for 6-8 hours on low or 3-5 hours on high. Meat is cooked when it shreds easily with two forks.
Remove excess fat and shred.
Strain the cooled sauce. Add sauce to the pulled pork (to taste), and refrigerate leftover sauce up to 2 weeks.
While meat is cooking make the slaw. In a large bowl add vegetables.
Mix together dressing ingredients, add to vegetables and toss. Garnish with chopped cilantro if desired.
Serve pork in corn or flour tortillas and top with cabbage slaw.
Amount Per Serving: Calories: 857 Total Fat: 55g Saturated Fat: 17g Trans Fat: 0g Cholesterol: 188mg Sodium: 1869mg Carbohydrates: 39g Fiber: 3g Sugar: 28g Protein: 48g