Slow Cooker Asian Pulled Pork Tacos
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Prep Time
10 mins
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Cook Time
5 hrs
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Total Time
5 hrs 10 mins
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Servings
8 servings (8 cups pork; 4 cups slaw)
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Calories
575 kcal
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Course
Main Course
Slow Cooker Asian Pulled Pork Tacos
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These healthy slow cooker Asian pulled pork tacos with simple broccoli slaw are an easy and flavorful taco recipe for a crowd. Good leftover!
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Ingredients
FOR THE HOISIN PORK:
- 4 pounds pork tenderloin trimmed of excess fat
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 6 whole garlic cloves smashed and peeled
- 2 tablespoons fresh ginger minced
- 14 ounces hoisin sauce
- flour or corn tortillas for serving
FOR THE ASIAN PEANUT SLAW:
- 1 bag broccoli slaw (12 ounces)
- 1 cup dry roasted unsalted peanuts chopped
- 1 bunch green onions chopped
- 1 cup fresh cilantro chopped
- ¼ cup extra-virgin olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon low-sodium soy sauce
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Instructions
- Coat a 6-quart or larger slow cooker with cooking spray. Lightly pat the pork dry, then place in the bottom. Sprinkle with salt and pepper. Tuck the garlic cloves around the pork, then sprinkle with fresh ginger. Pour the hoisin sauce over the top of the meat.
- Cover and cook on high for 3 to 4 hours or low for 5 to 7 hours, until the pork is cooked through. Pork tenderloin can easily dry out, so check it a little early to ensure it does not overcook.
- Remove the meat to a plate, shred with two forks, then return it to the slow cooker and stir it together with the sauce. Leave in the slow cooker on "warm" until ready to serve.
- For the slaw, combine the broccoli slaw, peanuts, scallions, and cilantro in a large mixing bowl.
- In a small bowl or measuring cup, whisk together the olive oil, rice vinegar, honey, and soy sauce. Taste and add additional vinegar, honey, or soy sauce as desired. Pour over the slaw, then toss to combine.
- To serve, warm the tortillas in the microwave for a few seconds, covered with a damp towel to keep them moist. Fill with shredded pork, then top with the broccoli slaw. Enjoy!
Notes
- TO STORE: Leftover pork can be stored in the refrigerator for 4 to 5 days. Leftovers of the slaw can be stored in the refrigerator for up to 2 days (you can extend the time to about 3 to 4 days, though the texture will become somewhat mushy).
- TO FREEZE: Leftover pork may be frozen for 3 months. Let thaw overnight in the refrigerator before warming. I do not recommend freezing the broccoli slaw.
- TO REHEAT: Reheat leftover meat gently on the stove with a splash of chicken broth or water to keep it from drying out.
Nutrition Information
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Serving
1(of 8), about 1 cup pork and 1/2 cup slaw without tortillas
Calories
575kcal
(29%)
Carbohydrates
32g
(11%)
Protein
54g
(108%)
Fat
26g
(40%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
6g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
149mg
(50%)
Potassium
1246mg
(36%)
Fiber
3g
(12%)
Sugar
17g
(34%)
Vitamin A
328IU
(7%)
Vitamin C
41mg
(46%)
Calcium
68mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings (8 cups pork; 4 cups slaw)
Amount Per Serving
Calories 575 kcal
% Daily Value*
| Serving | 1(of 8), about 1 cup pork and 1/2 cup slaw without tortillas | |
| Calories | 575kcal | 29% |
| Carbohydrates | 32g | 11% |
| Protein | 54g | 108% |
| Fat | 26g | 40% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 149mg | 50% |
| Potassium | 1246mg | 27% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 328IU | 7% |
| Vitamin C | 41mg | 46% |
| Calcium | 68mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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