Embark on a culinary journey with these incredible Slow Cooker Asian Pork Tacos with Cabbage Slaw. This recipe promises to rescue you from dinner boredom, offering fork-tender, richly flavored pork bathed in an exquisite Asian glaze, perfectly complemented by a vibrant and refreshing cabbage slaw. Prepare to elevate your weeknight meals with this effortlessly delicious dish!
These Pulled Pork Tacos are a true taste sensation, designed to captivate your palate with their melt-in-your-mouth shredded pork and an irresistible Asian-inspired twist. The convenience of your slow cooker transforms a simple cut of pork into a succulent masterpiece, while the crisp slaw adds a delightful texture and zesty finish.
Why You’ll Love These Asian Pork Tacos
As seasons change and culinary preferences shift, finding a meal that’s both comforting and exciting can be a challenge. These Slow Cooker Asian Pork Tacos offer the perfect solution, transitioning effortlessly from the hearty demands of cooler weather to the lighter desires of warmer days. They are a fantastic alternative to routine meals, especially when crowned with our classic, vibrant rainbow slaw.
- Effortless Preparation: The pork itself is incredibly simple to prepare. Just place it in your slow cooker over a bed of onions, and let the appliance work its magic. This hands-off cooking method is ideal for busy schedules, allowing you to go about your day while dinner practically cooks itself.
- Unforgettable Flavor Profile: The magic truly begins with our rich Asian glazing mixture. Prepared separately and simmered until perfectly thickened, this sauce infuses the pork with a complex blend of sweet, savory, and umami notes, creating a flavor explosion with every bite.
- A Refreshing Twist on Taco Night: Bid farewell to predictable Taco Tuesdays! This recipe offers a delicious, out-of-the-ordinary twist that will impress family and friends alike. It’s a fusion dish that beautifully marries the beloved taco format with the irresistible flavors of Asian cuisine.
- Versatile and Customizable: Whether you prefer corn or flour tortillas, a simple or more elaborate slaw, these tacos are wonderfully adaptable. They cater to various tastes and dietary preferences, making them a go-to for any occasion.
- Perfect for Meal Prep: The pulled pork can be prepared in advance, making weeknight dinners even quicker. The flavors only deepen overnight, ensuring a delicious meal is always within reach.
The Magic of Slow Cooking Pork
The slow cooker is an indispensable tool in any kitchen, particularly for dishes like pulled pork. Its gentle, prolonged heat breaks down tougher cuts of meat, rendering them incredibly tender and juicy. For these Asian pork tacos, the slow cooker ensures the pork shoulder or butt achieves that perfect, fall-apart consistency that’s ideal for shredding. This method not only maximizes flavor and tenderness but also minimizes active cooking time, allowing you to focus on other tasks while your meal simmers to perfection.
Using a slow cooker also keeps your kitchen cool, a significant advantage during warmer months when you might shy away from firing up the oven. It’s a true set-it-and-forget-it appliance that delivers consistent, delicious results every time. The low and slow process allows the pork to absorb all the wonderful aromatics and the complex Asian glaze, ensuring a deeply flavorful outcome.
Crafting the Irresistible Asian Glaze
The heart of these tacos lies in their distinctive Asian glaze. This meticulously crafted sauce is a symphony of flavors designed to infuse the pork with a balance of sweet, savory, and tangy notes. Key ingredients include oyster sauce for its rich umami and slight sweetness, honey for natural sweetness and glaze, soy sauce for essential savory depth, sesame oil for its distinctive nutty aroma, mirin for delicate sweetness and acidity, rice wine for aromatic complexity, and fresh ginger and garlic for their pungent, warming zing. Simmering these ingredients together allows them to meld and thicken into a luscious glaze that clings beautifully to the shredded pork, transforming it into a truly gourmet experience.
The Crispy Cabbage Slaw: A Perfect Counterpoint
While the tender, richly flavored pork is undoubtedly the star, the vibrant cabbage slaw plays a crucial supporting role. Its refreshing crunch and bright, tangy dressing cut through the richness of the pork, creating a harmonious balance of textures and flavors. The slaw, often a simple mix of shredded cabbage and carrots, offers a delightful crispness that elevates the entire taco experience. You can stick with a classic coleslaw dressing for a familiar taste or lean into the Asian theme with a dressing featuring sesame oil, rice vinegar, ginger, and a hint of lime. No matter your choice, the slaw is essential for adding that fresh, lively element to each bite.
Step-by-Step: How to Make Slow Cooker Asian Pork Tacos
Creating these exquisite Asian pork tacos is a straightforward process, thanks to the magic of the slow cooker. Follow these simple steps for a truly rewarding culinary experience:
- Prepare the Asian Glaze: In a saucepan, combine all the ingredients for the Asian glazing mixture. Bring to a gentle simmer and cook for approximately 30 minutes, stirring occasionally, until the sauce thickens to a beautiful, luscious consistency. This step is crucial for developing the deep flavors. Set aside to cool slightly.
- Prepare the Pork for Cooking: Lightly season your pork shoulder or butt with salt and pepper. Place a bed of chunky onions at the bottom of your slow cooker. These onions will add flavor to the pork and help keep it slightly elevated from the direct heat. Place the seasoned pork on top of the onions.
- Baste and Cook: Generously baste the pork with a portion of the prepared Asian glaze. Secure the lid on your slow cooker. Cook on low for 6-8 hours, or on high for 3-5 hours, until the pork is exceptionally tender and can be easily shredded with two forks. The slow cooking process allows the meat to become incredibly succulent.
- Shred the Pork: Once cooked, carefully remove the pork from the slow cooker. Discard any excess fat and the cooked onion chunks if desired. Using two forks, shred the pork into delicious, tender strands. This is the fun part – and perfect for a little quality control tasting!
- Combine with Sauce: Strain the cooled Asian glaze to remove any solids. Add the desired amount of this flavorful sauce back to the shredded pork, tossing to ensure every piece is coated. Reserve any extra sauce for future use; it keeps well in the refrigerator for up to two weeks.
- Assemble the Slaw: While the pork is cooking, prepare your cabbage slaw and its dressing according to the recipe. Mix all the ingredients well to combine, ensuring the slaw is crisp and evenly coated with the tangy dressing.
- Serve and Enjoy: Warm your corn or flour tortillas. Generously fill each tortilla with the flavorful Asian pulled pork and top with a generous helping of the fresh, crunchy cabbage slaw. Garnish with chopped cilantro or jalapeno slices if desired, and serve immediately.
Expert Tips for Perfect Asian Pork Tacos
Achieving culinary perfection with these slow cooker Asian pork tacos is simple with a few insider tips:
- Slaw Variations: While a basic coleslaw is wonderfully refreshing, don’t hesitate to get creative. For an even more pronounced Asian theme, try an Asian-inspired slaw dressing with ginger, garlic, a splash of soy sauce, rice vinegar, and sesame oil. Adding mandarins, toasted almonds, or crispy noodles can also elevate your slaw.
- Slow Cooker Benefits: Embrace the “set it and forget it” nature of the slow cooker. It’s perfect for summer months as it keeps your kitchen cool and allows you to enjoy your day while dinner simmers. The low and slow cooking method is key to achieving truly tender, succulent pork.
- Oven Alternative: No slow cooker? No problem! You can achieve similar results using a Dutch oven (a heavy pot with a tight-fitting lid) in your oven. Cook at a low temperature (around 300°F/150°C) for several hours until the pork is easily shreddable.
- Seasoning Smart: Be mindful of the salt content in soy sauce and oyster sauce. It’s often best to lightly salt the pork before cooking and then adjust seasoning after the sauce is added to the shredded meat. If using low-sodium soy sauce, you might need to add a bit more salt.
- The Shredding Experience: Volunteer to be the official shredder! It provides a perfect excuse for “quality control” sampling. The pork will be so tender that it practically falls apart, making shredding a breeze.
- Make Ahead Magic: The cooked and shredded pork, mixed with the sauce, can be prepared a day or two in advance and stored in the refrigerator. Reheat gently on the stovetop or in the microwave before serving. The flavors often deepen overnight.
- Serving Suggestions Beyond Tacos: While fantastic in tortillas, this Asian pulled pork is incredibly versatile. Serve it over rice for a delicious rice bowl, in lettuce cups for a lighter option, or even as a filling for sliders or quesadillas. It also makes an excellent addition to ramen or noodle bowls.
- Celebrate Taco Day: Remember to mark your calendars for National Taco Day on October 4th! These slow cooker Asian tacos are a fantastic and unique way to celebrate this beloved culinary holiday.
Frequently Asked Questions
For the most tender and flavorful pulled pork, a pork shoulder or pork butt (also known as Boston butt) is highly recommended. These cuts have a good amount of marbling (fat) and connective tissue, which breaks down during slow cooking, keeping the meat incredibly moist and tender. It’s essential to cook it slowly to allow the protein strands to fully break down, resulting in that desirable fall-apart texture.
Traditional Mexican tacos come in many varieties. For pork, Tacos al Pastor are famous, featuring “shepherd-style” spit-grilled pork. However, these Slow Cooker Asian Pork Tacos are more of a delightful fusion food dish, blending the vibrant culinary influences of both Mexican and Asian cuisines to create a unique flavor experience.
Leftover Asian pulled pork is incredibly versatile! Transform it into delicious sandwiches, quesadillas, or even enchiladas (with an Asian twist!). It would be a surprisingly delicious and flavorful addition to homemade egg rolls or spring rolls. Consider adding it to a gourmet grilled cheese sandwich or stirring it into a comforting bowl of soup. Just remember that this particular version has a distinct Asian flavor profile, so keep that in mind when incorporating it into dishes that traditionally have a different cuisine base, like a Tex-Mex chili.
Yes, you can prepare the slaw mix (shredded cabbage and carrots) and the dressing separately a day in advance. Store them in airtight containers in the refrigerator. For the best crispness, toss the slaw vegetables with the dressing just before serving. This prevents the slaw from becoming soggy.
Store any leftover Asian pulled pork in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm it on the stovetop over low heat, adding a splash of water or broth to maintain moisture. Alternatively, microwave it in short intervals until heated through. The slaw should be stored separately and is best consumed within 1-2 days.
You May Also Like:
- Slow Cooker Birria from Muy Bueno Blog – For another delicious slow-cooked meat experience!
- Soft Shell Salmon Tacos – A lighter, seafood-inspired taco option.
- Grilled Fish Tacos – Perfect for grilling enthusiasts.
- Soft Shell Beef Tacos – A classic taco night favorite.
- Shredded Chicken Tacos – Another easy slow cooker taco option.
- More Entree Recipes – Discover a variety of main course ideas.
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The Recipe:
Slow Cooker Asian Pork Tacos with Cabbage Slaw
20 minutes
8 hours
8 hours 20 minutes
8 Servings
Scrumptious pulled pork tacos with an Asian flair! Made in a slow cooker for hands-off cooking, resulting in incredibly tender and flavorful pork, perfectly balanced with a crisp cabbage slaw.
Ingredients
For the Asian Pulled Pork:
- 3 pounds pork shoulder or butt
- ½ teaspoon black pepper
- Kosher salt (use sparingly; marinade is salty, especially if not using low sodium soy sauce)
- 1 yellow onion, cut into large chunks
- ½ cup water (for sauce)
- 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 the 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, for garnish (optional)
Instructions
- Prepare the Glaze: In a saucepan, combine oyster sauce, honey, soy sauce, ½ cup of water, sesame oil, mirin, rice wine, grated ginger, and minced garlic. Bring to a simmer over medium heat and cook for about 30 minutes, stirring occasionally, until the mixture thickens into a rich glaze.
- Cool the Glaze: Reserve ¼ cup of the thickened glaze for basting the pork. Allow the remaining glaze to cool completely to room temperature.
- Prepare the Pork: Place the onion chunks at the bottom of your slow cooker. Lightly season the pork shoulder or butt on all sides with kosher salt and black pepper. Place the seasoned pork on top of the onions in the slow cooker.
- Baste the Pork: Generously baste the top and sides of the pork with the ¼ cup of reserved glaze.
- Slow Cook: Cover the slow cooker with its lid and cook the pork on the LOW setting for 6-8 hours, or on the HIGH setting for 3-5 hours. The pork is fully cooked and ready when it can be easily shredded with two forks.
- Shred the Pork: Carefully remove the pork from the slow cooker. Discard any excess fat. Using two forks, shred the tender pork into strands.
- Finish the Pork: Strain the cooled glaze (from step 2) to remove any large pieces of ginger or garlic. Add the desired amount of this strained sauce to the shredded pork, tossing to coat evenly. Any leftover sauce can be refrigerated for up to 2 weeks.
- Prepare the Slaw: While the pork is cooking, prepare the cabbage slaw. In a large bowl, combine the bag of slaw mix, thin strips of red bell pepper, and thin strips of red onion.
- Make the Slaw Dressing: In a small bowl, whisk together the cider vinegar, vegetable oil, and ½ teaspoon of salt (or to taste). Pour the dressing over the vegetables in the large bowl and toss well to combine. Garnish with chopped cilantro if desired.
- Serve Tacos: Warm corn or flour tortillas. Fill each tortilla generously with the flavorful Asian pulled pork and top with a spoonful of the fresh cabbage slaw. Serve immediately with optional jalapeno slices.
Notes
Be mindful of seasoning the pork, as soy sauce can be quite salty. Lightly salt the pork before adding it to the crockpot to prevent the final dish from being overly salty, especially if you’re not using low-sodium soy sauce. Always taste and adjust seasoning as needed.
Recommended Products
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- Santoku Knife
- OXO Cutting Board
- Slow Cooker
Nutrition Information:
Yield: 8 servings
Serving Size: 1 taco
Amount Per Serving (estimated):
Calories: 676
Total Fat: 43g
Saturated Fat: 14g
Trans Fat: 0g
Unsaturated Fat: 25g
Cholesterol: 154mg
Sodium: 1558mg
Carbohydrates: 28g
Fiber: 1g
Sugar: 23g
Protein: 41g
Please note: The nutritional information provided is an estimate only, calculated using online tools. Various factors such as product types, brands used, and actual measurements can significantly alter these figures. To obtain the most accurate nutritional information for your specific recipe, it is recommended to calculate it with the precise ingredients you use. Toppings, optional ingredients, and “to taste” measurements are not included in this calculation. You are solely responsible for verifying the accuracy of any nutritional information.