pork tacos

Boneless pork loin roast is cooked in the slow cooker with an Asian sauce, then shredded for fresh tacos.

Asian Pork Tacos

pork loin roast*

soy sauce

tbsp honey

hoisin sauce

tsp sesame oil

sesame seeds

tbsp sriracha sauce

garlic (pressed)

corn or flour tortillas

red cabbage

carrots

scallions

cilantro

In a small bowl, whisk to combine the soy sauce, honey, hoisin sauce, sesame oil, sesame seeds, sriracha, and pressed garlic. Place the pork in the slow cooker, and pour the sauce over the top. Cook on low for 6-8 hours, then let the pork cool for 15 minutes.

Shred the meat with two forks or pull apart with your hands.

To assemble the tacos, warm the tortillas, then spread on a couple teaspoons of hoisin sauce. Add the pork on top, then top with cabbage, carrots, scallions, and cilantro. Enjoy!

Caramelized Pork Tacos with Pineapple Salsa - topped with sriracha mayo, obviously! Quick and easy to make! Naturally gluten free.

Caramelized Pork Tacos With Pineapple Salsa

shallot, minced

garlic,

jalapeño,

fish sauce

pork

sugar

water

pineapple

cucumber

onion

lime juice

salt

tortillas

cilantro and lime

chili sauce

Caramelized Pork Tacos with Pineapple Salsa

For the pork

Heat the oil in a heavy pan over medium heat. Add the shallot, garlic, and jalapeño &#8211; saute until fragrant, about 2 minutes. Turn the heat to high and add the pork and the fish sauce &#8211; stir fry for a few minutes until the pork is no longer pink. With the heat very high, add the sugar and water and stir once &#8211; then let the pork caramelize by not stirring it for about 1 minute. Repeat this process until the pork is nice and golden brown.

Heat the oil in a heavy pan over medium heat. Add the shallot, garlic, and jalapeño – saute until fragrant, about 2 minutes. Turn the heat to high and add the pork and the fish sauce – stir fry for a few minutes until the pork is no longer pink. With the heat very high, add the sugar and water and stir once – then let the pork caramelize by not stirring it for about 1 minute. Repeat this process until the pork is nice and golden brown.

Caramelized Pork Tacos with Pineapple Salsa Step 1

For the salsa

Toss everything together in a medium bowl.

Caramelized Pork Tacos with Pineapple Salsa Step 2

For the tacos

Warm the tortillas quickly in a skillet with a little bit of oil. Arrange the pork between 6 tortillas and top with the salsa and the chili sauce.

Caramelized Pork Tacos with Pineapple Salsa Step 3

We made these for dinner tonight. We raved about how easy and yummy they were. I love that there's very little actual cooking (great for summer!) and they're done in no time at all!  I immediately began imagining all the ways I could use that pork in other dishes (salads, bowls, pork lolipops). Your recipe never disappoint! Thanks so much!

Um yes Please! There is a very good possibility that I will be making these this week!

New to this blog and was wondering if you can reveal where to find those metal taco holders??? 
Thx

God these look good! Lindsay - I think with your food styling, you could make just about anything look amazing. I'll be trying these. Thanks for sharing!

I just finish devouring your tacos they where so delicious my family loved them.  They are now in my favorites . Your pictures are always so beautiful too.

https://content.jwplatform.com/videos/LF0CB2w8.mp4

Caramelized Pork Tacos with Pineapple Salsa – topped with sriracha mayo, obviously! Quick and easy to make! Naturally gluten free.

Delicious slow-roasted, Pulled Pork Tacos are rubbed with flavorful Five Spice seasoning and served with Asian Slaw and a Spicy Sriracha Mayo.  A flavorful Asian twist on pulled pork tacos!

Pulled Pork Tacos with Five Spice, Asian Slaw and Sriracha Aioli

brown sugar

pork shoulder

rice wine vinegar

cabbage, shredded

carrots- shredded

onions

cilantro, mint or thai basil

lime juice,

mayo

Sriracha or chili garlic sauce

cinnamon

cloves

fennel seed,

star anise

Szechuan peppercorns, toasted and ground (or sub regular peppercorns, although Szechwan is more authentic)

Mix salt, sugar and 5 spice together. Coat all sides of the Pork roast well, discarding excess. Place in a small baking dish and cover with plastic wrap ( or wrap the whole roast in plastic wrap) refrigerate overnight (or for at least 2 hours).

Bake in a 250F oven for 6 hours, uncovered, basting with the flavorful pan juices once every couple hours. Pull it from the oven and let it cool a bit. ( Alternatively, if using a slow cooker, cook for 4-5 hours on high, or 7 hours on low, adding a 1/4 cup water to the bottom first)

Shred the pork with two forks. Mix in the vinegar.

Keep warm in the oven, slow cooker, or refrigerate, and reheat before serving.

To make the slaw, mix all the ingredients in a medium bowl, and let stand a few minutes before serving, to allow flavors to meld.

To make the spicy ailoi, mix mayo, sriracha and vinegar in a small bowl.

Toast tortillas in a toaster oven, or “grill&#8221; directly over a gas flame, over the stove until warm.

Place a little spicy aioli sauce on the tortilla, top with pulled pork and slaw. Garnish with an avocado slice ( optional) and fresh cilantro and lime wedges.

it has been way too long since i last made tacos, so thanks for the inspiration! these look wonderful and i just love how vibrant they are. Xx

Sylvia - what could I substitute for the rice wine vinegar? Would balsamic be too strong? Or apple cider? (We're living out of a suitcase at the moment, so keeping condiment purchases to a minimum!)

Holy deliciousness! I will serve this to my most discerning foodie friends. It also went over well with my small kiddos who aren't big meat eaters but seem to make an exception for all things pork. A new restaurant called Funky Taco just opened in Boise and this concoction could easily make it onto their unique menu.

This is one of our very favorite meals in our house! I’ve made it a few times and my kids devour it. We use lettuce in place of the corn tortillas for no other reason than we like the crunch of a good cold lettuce. I’ve shared this recipe with two other friends and they too rave about it.

I made this recipe today and I loved it!!!  Thanks for your great instructions.  I used my slow cooker and a 31/2 pound piece of boneless pork shoulder. The slaw and spicy mayo are a must for me.

Made this for my daughter's graduation party and roasted 3 five pound shoulder roasts. Served it with your easy crunchy Asian slaw and street taco size flour tortillas. We offered your sriracha sauce or some cilantro lime crema sauce on the side. Have to tell you that I had multiple requests for the recipes and everyone raved about the food. Both recipes were delicious, very simple to make, and fed a lot of people. We will save this recipe for repeats for sure. Thanks for sharing this delicious meal!

Loved the Asian flavors in this pulled pork recipe!  Family went wild over the spicy sauce and also enjoyed the cabbage carrot slaw.  Cooked the pork in a slow cooker and it made life so easy!

The pork was so moist and delicious.  It was a nice twist on the usual taco!  The pork is so versatile and I think I'll make it into a bahn mi next time.

Pork is seasoned and slow-cooked, until it&#x27;s fall-apart, fork-tender. We like to serve this taco night favorite in a variety of ways, with sautéed sweet peppers!

Carnitas Recipe

pork shoulder (aka Boston butt)

kosher salt

black pepper

T. vegetable oil

chicken broth

T. oregano leaves

cumin

paprika

sweet bell peppers

T. butter

olive oil

for the pork: Remove pork from refrigerator one...

for the pork: Remove pork from refrigerator one hour before starting to cook. Rinse and pat dry with a paper towel. Sprinkle all over with salt and pepper, fairly generously.

Preheat oven to 350° F.

Heat a 5 to 7 quart Dutch oven over...

Heat a 5 to 7 quart Dutch oven over medium to medium-high heat. Add oil. When oil is hot and starts to shimmer, add pork. Cook until nicely browned and then turn, repeating that same process until all sides are browned. Add broth, onion, oregano, cumin, and paprika. Turn heat up a bit to bring liquid to a boil. Then spoon some of the hot liquid over the top of the meat.

Place the cover on and transfer to preheated...

Place the cover on and transfer to preheated oven. Cook until meat is literally falling apart, about 4 hours, spooning liquid over meat once or twice during cooking.

for the sautéed sweet peppers: About half an...

for the sautéed sweet peppers: About half an hour before the meat is done, prepare the sweet peppers. Cut into long slices, about 1/4″ wide or so. Heat a wide skillet over medium heat - I like to use a large cast iron skillet. Add butter and olive oil. When the butter has melted, add the peppers, stirring to coat. Cook for about 10 minutes, letting them soften up. Then turn up the heat to medium-high. Let the peppers start to darken and char, stirring every couple minutes. Transfer peppers to serving dish.

to crisp the pork: When the pork has...

to crisp the pork: When the pork has finished cooking, remove pot from the oven and place on stove top. Transfer meat to a platter. With a large spoon, push meat off the bone in chunks; discard bone and any large pieces of fat. Transfer pork back to French oven and turn on heat to medium-high. Cook, stirring with a large wooden spoon to break up pork, until liquid in French oven has almost entirely evaporated and meat begins to sizzle and caramelize, 5 to 10 minutes. The meat should pull into shreds very easily.

Delicious Mexican pork made in the Instant Pot (pressure cooker) for tacos, burrito bowls, taco salads and more (also great with cilantro lime rice)!

Instant Pot Pork Carnitas (Mexican Pulled Pork)

black pepper (to taste)

garlic

sazon (I used homemade)

dry oregano

chipotle peppers

bay leaves

dry adobo seasoning (I used Goya)

garlic powder

Season pork with salt and pepper.

Press saute on the instant pot, spray with oil and brown the pork on all sides for about 5 minutes. Remove from heat and allow to cool.

Using a sharp knife, insert blade into pork about 1-inch deep, and insert the garlic slivers, you’ll want to do this all over.

Season pork with cumin, sazon, oregano, adobo and garlic powder all over.

Pour chicken broth, add chipotle peppers and stir, add bay leaves and place pork in the Instant Pot, cover and cook using the pressure cooker setting on high pressure for 80 minutes.

When the pressure releases, shred pork using two forks and combine well with the juices that accumalated at the bottom.

Remove bay leaves and adjust cumin and add adobo and mix well.

These easy to make leftover pulled pork tacos are stuffed with delicious pulled pork, avocado pico de gallo, shredded cabbage and topped with a spicy crema. Perfect in soft flour or corn tortillas, even crispy taco shells.

Leftover Pulled Pork Tacos

tomato,

avocado,

red onions

TBS lime juice

tsp salt

sour cream

tsp hot sauce

corn tortillas

cabbage

To make the avocado pico de gallo, combine...

To make the avocado pico de gallo, combine the diced tomato, avocado, jalapeño, red onions and cilantro in a bowl.

Stir in lime juice and salt.

In a small bowl, whisk together sour cream...

In a small bowl, whisk together sour cream and hot sauce. Use as much heat as you can handle!

Heat up leftover pulled pork in the microwave...

Heat up leftover pulled pork in the microwave or in a pan on the stove.

Heat tortillas on a skillet or directly over...

Heat tortillas on a skillet or directly over gas burners until warm and lightly browned on both sides.

To assemble tacos, add some shredded cabbage down...

To assemble tacos, add some shredded cabbage down the center of a tortilla.

Over the cabbage spread about 1/4 cup pulled...

Over the cabbage spread about 1/4 cup pulled pork, then top with avocado pico de gallo and drizzle with a little spicy crema!

Delicious pork tacos made with your favorite Mexican flavors!

Tacos Al Pastor

lbs Pork butt or pork shoulder

papilla chile

5-6 guajillo chiles

tsp cumin

limes (juiced)

tbsp of adobe sauce

vinegar

TBS sugar

tsp mexican oregano

orange juice

limes

tortilla shells

pineapple salsa

In a small sauce pan boil pasilla chile and guajillo chiles until guajillo chile is soft. about 10 minutes.

Take chiles out, remove stems and seeds.

Place in blender with vinegar, orange juice, pineapple,garlic, onion, cumin, lime, chipotle, adobe sauce, vinegar, pineapple, salt, oregano, and sugar. Blend until smooth. Divide in to two.

Using an injector- inject 1/2 of the marinade into the pork.

Start by injecting your meat.  Place in the needle and move it 4 different directions squirting marinade into each direction. Continue this all over the pork shoulder until you have used about 1/2 the marinade OR you have put all that you can into the meat. Pour the remaining al pastor sauce over and under the pork butt.Allow to marinate 4 hours to overnight.

HOW TO SMOKE AL PASTORPreheat the smoker to 270, and wait until it burns clean.Put your pork fat side up on the smoker. Also place a dish of water to the side. Let smoke for 3 hours at 270.At hour 3 spritz with apple cider vinegar every hour. You can also place pineapple on the top if desired. To remove from the smoker use a clean dry bowl and pick it up. Using a towel, instead of tongs will keep the meat from squeezing and juices excreting.At about hour 6-7 you should see the fat cap separating and splitting at that point you will want to remove the pork from the smoker and wrap it in foil.Once foil wrapped place back on the smoker for another at 270 for one house. Raise the temp to 290 and keep on smoker until the internal temp is about 200-204.  Remove from smoker. Let rest.HOW DO I KNOW MY PORK IS SMOKED PERFECT? while its wrapped in the foil if you press on the meat from side to side it will jiggle. Unwrap the meat and the bone will slide right out with no resistance. 

You could eat a different type of taco every night for a week without getting bored. By the end of this tutorial, you&#x27;ll be able to turn out an expert array of smoked pork tacos that are sure to leave your crowd begging for more.

Smoked Pork Tacos Recipe

Corn tortillas (plan on 3 per person)

Shredded red cabbage

tomatoes

avocado

lime

Barbecue sauce or apple cider vinegar,

Sour cream or Mexican crema (optional)

Your favorite salsa

Charred peppers and onions

Crumbled feta or queso fresco

fried potato

Refried beans

Sweet Thai chili sauce

Use the stainless steel or nonstick pan to reheat the pork.

If the meat has become too dry (a common problem if the meat has been previously frozen), add a little water or barbecue sauce (or vinegar, if you like a tangier flavor) to the pan for moisture.

If you haven&#x27;t already gotten your chopping and dicing out of the way, it&#x27;s a great way to pass the time while you&#x27;re waiting for your meat to warm up.

Heat the cast-iron skillet over medium heat.

You&#x27;ll know it&#x27;s ready when you can barely stand to hold your palm a half-inch or so from the surface.

Warm each tortilla for about 10-15 seconds per side, adjusting the heat if they begin to scorch.

Keep each heated tortilla warm in aluminum foil or tortilla warmer while you prepare the rest.

Alternately, you can wrap the tortillas in aluminum foil, and warm them in a 325-degree oven.

This method gains points for being hands-off, but be careful—some tortillas will stick together in the oven, especially if they&#x27;re the cheaper store-bought variety.

Whatever you do, don&#x27;t forget to heat the tortillas.

 A cold corn tortilla will not be pliable enough, and will crumble when you try to fold it.

While it&#x27;s perfectly acceptable for a taco meal to be somewhat messy (see below), you don&#x27;t want all of the toppings to go flying on the first bite.

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Top 19 pork tacos recipes from across the web

The most viewed pork tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Asian Pork Tacos

Caramelized Pork Tacos With Pineapp...

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Carnitas Recipe

Instant Pot Pork Carnitas (Mexican ...

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The most viewed pork tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine