Asian Pork Tacos

  • 2 pounds pork (choose any combination of mixed cuts that aren't too lean)
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup hoisin sauce
  • 3 T. rice vinegar
  • 2 T. honey
  • 2 T. orange juice
  • 2 T. ketchup
  • 2 tsp. granulated garlic
  • 1 1/2 tsp. powdered ginger
  • 1 T. chili oil
  • 1 tsp. Chinese five spice blend
  • Flour or corn tortillas (if serving taco-style)
  • Sliced cucumbers, red chiles, green onions, and Sriracha hot sauce (for garnish and condiments)

Make sure the pork is cut into 3-6 equally-sized pieces and place it in the slow cooker. Mix together all of the other ingredients (except the garnishes), and pour evenly over the pork.

Cover, and cook on low for about 6 hours. When the pork is finished cooking, remove it from the slow cooker, separate and discard any fatty parts and bones. Shred the remaining meat with two forks.

Skim the top of the remaining liquid in the slow-cooker to remove some of the fat, then place the shredded pork back into the pot with the remaining liquid. Serve over tortillas, garnished with thinly-sliced cucumbers, red chiles, green onions, and Sriracha hot sauce, if desired.

  • Yields: 6-8 servings (3-4 tacos/serving)
  • Preparation Time: 30 minutes, plus 6 hours cooking time
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