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!

These Pulled Pork Tacos will dazzle your taste buds with the tender shredded pork and the Asian twist.

Slow Cooker Asian Pork Tacos with Cabbage Slaw on a white platter.

Why You Must Make

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 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. Hands-off cooking is perfect for a busy day.
  • 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.
  • This is a delicious, out-of-the-ordinary recipe for Taco Tuesday!

How to Make

  1. Cook the Asian glazing mixture. Set aside
  2. Lightly season the pork and place it on a bed of onions in your slow cooker.
  3. Baste the pork, then cook until it’s very tender and shreds easily.
  4. Remove excess fat and shred.
  5. Strain the cooled sauce and add to the pork.
  6. Make the slaw and dressing, then mix to combine.
  7. Serve the pork in corn or flour tortillas and top with cabbage slaw.
Slow Cooker Asian Pork Tacos with Cabbage Slaw in a white casserole dish.

Expert Tips

  • 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.
  • Using a slow cooker allows you to go about your day while dinner cooks away. And it’s perfect in the summer since your kitchen won’t be blazing hot from using your oven.
  • But if you don’t own a slow cooker, your pork can be cooked in the oven in a Dutch oven (heavy pan with a lid).
  • 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!

Frequently Asked Questions

What Cut of Pork is Best for Pulled Pork?

Use a pork shoulder or pork butt. They have enough fat to keep the meat moist and tender as it cooks. Note that it must be cooked slowly so the protein strands break down.

What Are Mexican Tacos Called?

Mexican Tacos, or Tacos al Pastor, are made “shepherd style” with spit-grilled pork. These Asian Pork Tacos are more of a fusion food dish, with both Mexican and Asian influences.

What Can You Make with Pulled Pork Leftovers?

Make a sandwich, quesadillas, or enchiladas! It would be a delicious addition to egg rolls, too. How about adding to a grilled cheese sandwich or soup? Just remember that this version has an Asian flavor profile when adding it to a Tex-Mex dish like chili.

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Slow Cooker Asian Pork Tacos with Cabbage Slaw | Shredded pork tacos with an Asian twist!

Slow Cooker Asian Pork Tacos with Cabbage Slaw

Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Yield 8

Scrumptious pulled pork tacos with an Asian flair! Made in a slow cooker for hands-off cooking.


  • 3 pounds pork shoulder or butt
  • ½ 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
  • ½ cup water
  • ⅔ cup oyster sauce
  • ½ cup honey
  • ⅓ 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)
  • ½ red bell pepper, cut into very thin strips
  • ¼ small red onion, cut into thin strips
  • ¼ cup cider vinegar
  • 2 tablespoons vegetable oil
  • ½ teaspoon salt, or to taste
  • Chopped cilantro, jalapeno slices to garnish, if desired


  1. 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.
  2. Reserve ¼ cup for basting and let the rest cool to room temperature.
  3. Place onion chunks in the bottom of the crockpot and set it on low. Lightly salt and pepper the pork on both sides and place on top of the onions.
  4. Baste the top and sides of the pork with the reserved sauce.
  5. 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.
  6. Remove excess fat and shred.
  7. Strain the cooled sauce. Add sauce to the pulled pork (to taste), and refrigerate leftover sauce for up to 2 weeks. While the meat is cooking make the slaw.
  8. Place the vegetables in a large bowl.
  9. Mix dressing ingredients, add to vegetables, and toss.  Garnish with chopped cilantro if desired.
  10. Serve pork in corn or flour tortillas and top with cabbage slaw.


Watch your seasoning as the soy sauce is salty, Lightly salt the pork before adding to the crockpot to avoid the cooked pork from being too salty.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 676Total Fat: 43gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 154mgSodium: 1558mgCarbohydrates: 28gFiber: 1gSugar: 23gProtein: 41g occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.


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