Asian Pork Tacos with Sriracha Salsa
Best thing is that these tacos are crazy easy to make, especially in a slow cooker. You just rub a pork shoulder roast with a blend of spices, and then slow cook until meat falls apart tender. Use a couple forks to pull it apart into tasty shreds and use the meat as a filling for our special tacos.
Pulled Pork1 tablespoon cumin1 teaspoon garlic powder1 teaspoon chili powder1 teaspoon onion powder1 teaspoon paprikaSalt and black pepper to taste4 pounds pork shoulder1 (16 ounce) jar Sriracha® Sriracha Medium Salsa 15.5 oz or 1 (16 ounce) jar Sriracha® Sriracha Hot Salsa 15.5 oz1 medium onion, choppedcorn or flour tortillas, or crunchy prepared taco shells
Spicy Sriracha Honey Sauce2 tablespoons Sriracha® Sriracha Ketchup 20 oz1 tablespoon soy sauce2 tablespoons honey1 tablespoon rice wine vinegar
Garnish1 small red onion, sliced and pickled (recipe below)1/4 cup chopped fresh cilantro2 carrots, cut into matchsticks1 large cucumber, cut into matchsticks1 fresh red chili, 1 fresh red chili
- In a bowl combine the first 6 ingredients. Place pork shoulder in slow cooker and rub all over with the seasoning mixture. Pour jar of salsa around the pork shoulder and add onion. Cook for 8 to 12 hours or until pork is fork tender.
- Transfer pork to a plate and using 2 forks, shred the pork into bite size pieces; remove any visible fat. Add 4 tablespoons of remaining juice from cooking meat and stir, keeps pork moist.
- To make the Spicy Sauce whisk together ketchup, soy sauce, honey and vinegar in a small bowl until well combined. Add pork and stir to combine meat with sauce.
- In a skillet fry tortillas in a small amount of oil to crisp the tortillas or use the prepared tortilla shells. Pile center of tortilla with pork, red onion, cilantro, carrots, cucumber and red chilies. Drizzle with 2 tablespoons of the remaining juice from cooking the meat. Enjoy!
1 small onion, thinly sliced
½ cup apple cider vinegar
1 cup warm water
1 tablespoon sugar
1½ teaspoons Kosher salt
- Combine vinegar, water, sugar, and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved.
- Place onion in a jar or bowl (we like to use a mason jar). Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour if you're in a rush. Preferably, cover jar or bowl and place in refrigerator for at least 1 day. Pickled onions will last for a few weeks stored in the refrigerator.