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Asian Pork Tacos
Asian Pork Tacos with Sriracha Salsa
20m
Prep Time
8h
Cook Time
12
Servings

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.

Ingredients
COPY INGREDIENTS

Pulled Pork

1 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 Sauce

2 tablespoons Sriracha® Sriracha Ketchup 20 oz1 tablespoon soy sauce2 tablespoons honey1 tablespoon rice wine vinegar

Garnish

1 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
Instructions
  • 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!
Easy Pickled Onions
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.
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