440 minutes
These slow cooker pork tacos feature succulent pork shoulder seasoned with hoisin, ginger, and other aromatic spices, served with a tangy slaw in a warm tortilla.
tablespoons
Yellow Onion, diced
each
Garlic, minced
cloves
Ginger, minced
0 oz
cups
tablespoons
Sriracha Sauce
tablespoons
Pork Shoulder, trimmed of skin and fat
0 lb
tablespoons
tablespoons
Cabbage, thinly sliced
0 oz
Cucumber, julienned
each
Carrots, julienned
0 oz
Asian Pear, julienned
each
Flour Tortillas, warmed
each
Cilantro, freshly chopped
0 bunches
1. Sauté Onion
Heat sesame oil in a sauté pan, add the diced yellow onion and sauté until translucent and soft, about 5 minutes.
2. Add Garlic and Ginger
Stir in the minced garlic and ginger to the softened onions and let cook for a few minutes until fragrant.
3. Create Sauce
Pour hoisin sauce and fish sauce into the pan, add a splash of water to thin it slightly, and mix in sriracha sauce.
4. Slow Cook Pork
Transfer the sauce to a slow cooker, add the pork shoulder, and cook on low for 5 to 7 hours until the pork is tender.
5. Prepare Slaw
Whisk together rice vinegar, grated ginger, sesame oil, neutral oil, and sriracha in a large bowl. Toss in the cabbage, cucumber, carrots, and Asian pear.
6. Shred and Serve Pork
Let the pork rest, then pull it apart with forks, discard bones, and stir into the cooking juices. Serve on tortillas, topped with slaw and cilantro.
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