Slow Cooker Asian Pulled Pork Tacos
These healthy slow cooker Asian pulled pork tacos with simple broccoli slaw are an easy and flavorful taco recipe for a crowd. Good leftover!
Foto: Well PlatedIngredients
- 4 pounds pork tenderloin (trimmed of excess fat)
- 1 teaspoon kosher salt
- 1/2 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)
- 1 bag broccoli slaw ((12 ounces))
- 1 cup dry roasted unsalted peanuts (chopped)
- 1 bunch green onions (chopped)
- 1 cup fresh cilantro (chopped)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon low-sodium soy sauce
Steps
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!
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