Slow Cooker Asian Pulled Pork Tacos with Spicy Sriracha Aioli
Elevate your taco or slider nights with this mouthwatering Slow Cooker Asian Pulled Pork recipe that combines the sweet and savory flavors of traditional Char Siu with a slow-cooked twist. Perfectly tender pork shoulder or tenderloin is infused with a rich hoisin and honey glaze, complemented by aromatic ginger, garlic, and lemongrass. After a long, slow cook, the pork becomes irresistibly pull-apart tender—ideal for serving in soft tortillas or on slider buns. Top your tacos or sliders with a crunchy slaw, quick-pickled veggies, fresh herbs, and a zesty sriracha aioli for a fun, flavorful meal that feeds a crowd. Enjoy the journey of flavors in every bite!
12
Servings
289
Calories
15
Ingredients
Ingredients
Pork Shoulder or Tenderloin
3 lbs (trimmed of excess fat)
Black Pepper
1/2 teaspoon (freshly ground)
Salt
1/4 teaspoon (or to taste)
Yellow Onion
1 large (cut into large chunks)
Water
1 cup (divided (1/2 cup for sauce, 1/2 cup for cooking))
Hoisin Sauce
2/3 cup (I recommend Koon Chun Sauce Factory brand)
Honey
1/2 cup
Low Sodium Soy Sauce
1/2 cup
Sesame Oil
1 tablespoon
Mirin
3 tablespoons
Rice Wine (Shaoxing)
1 tablespoon
Fresh Lemongrass
2 inches (finely diced)
Fresh Ginger
2 tablespoons (finely grated)
Garlic Cloves
2 (finely grated)
Chinese Five Spice Powder
1/2 teaspoon
Instructions
1
In a small saucepan over low heat, combine hoisin sauce, honey, soy sauce, 1/2 cup of water, sesame oil, mirin, shaoxing rice wine, diced lemongrass, grated ginger, grated garlic, and Chinese five spice powder. Whisk until smooth.
2
Reserve 1/4 cup of the sauce for basting later, and allow the remaining sauce to simmer over low heat for about 30 minutes, whisking occasionally to prevent sticking. Once thickened, remove from heat and let cool.
3
Place the onion chunks into the bottom of the crock pot. Season the pork shoulder or tenderloin with black pepper and salt on all sides before placing it on top of the onions.
4
Baste the pork generously with the reserved sauce, making sure to coat the top and sides well.
5
Cover the crock pot with its lid and cook on low for 6-8 hours or on high for 3-5 hours. The pork is done when it easily shreds with a fork and has a falling-apart texture.
6
After cooking, blend the cooled remaining sauce in a blender or magic bullet until smooth. Store the sauce in the fridge for up to 2 weeks.
7
Serve the pulled pork in soft tortillas or slider buns, topped with a mix of shredded green and purple cabbage, quick-pickled radishes and cucumbers, chopped green onion, fresh cilantro, and basil. Drizzle with spicy sriracha aioli and the blended Korean-inspired BBQ sauce for an extra punch of flavor.
Nutrition Information
7
Fat
40
Carbs
15
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is Slow Cooker Asian Pulled Pork Tacos with Spicy Sriracha Aioli.
What type of meat is used?
The recipe uses 3 lbs of Pork Shoulder or Tenderloin, trimmed of excess fat.
How many servings does this recipe yield?
This recipe makes 12 servings.
What are the cooking time options for the slow cooker?
You can cook the pork on low for 6-8 hours or on high for 3-5 hours.
How many calories are in one serving?
There are 289 calories per serving.
What brand of hoisin sauce is recommended?
The recipe recommends Koon Chun Sauce Factory brand hoisin sauce.
How do I know when the pork is done?
The pork is done when it easily shreds with a fork and has a falling-apart texture.
What should be placed at the bottom of the crock pot?
Large chunks of yellow onion should be placed at the bottom of the crock pot before adding the pork.
How much ginger is required for the sauce?
The recipe calls for 2 tablespoons of finely grated fresh ginger.
What spices are used to season the pork directly?
The pork is seasoned with 1/2 teaspoon of freshly ground black pepper and 1/4 teaspoon of salt.
How long should the sauce simmer?
The sauce should simmer over low heat for about 30 minutes until thickened.
How much sauce should I reserve for basting?
Reserve 1/4 cup of the sauce for basting the pork.
How should the lemongrass be prepared?
Two inches of fresh lemongrass should be finely diced.
What is the protein content per serving?
Each serving contains 15 grams of protein.
What is the fat content per serving?
Each serving contains 7 grams of fat.
How many grams of carbohydrates are in a serving?
There are 40 grams of carbohydrates per serving.
What ingredients are used for the taco toppings?
Toppings include shredded green and purple cabbage, quick-pickled radishes and cucumbers, green onion, cilantro, and basil.
How long can the blended sauce be stored?
The blended sauce can be stored in the fridge for up to 2 weeks.
What specific liquids are in the sauce?
The sauce contains hoisin sauce, honey, soy sauce, water, sesame oil, mirin, and shaoxing rice wine.
What is the purpose of the Chinese five spice powder?
It is used to provide the traditional sweet and savory flavors of Char Siu pork.
What tools can I use to smooth the sauce?
You can use a blender or a magic bullet to blend the sauce until smooth.
Can this recipe be served as something other than tacos?
Yes, the pulled pork is also ideal for serving on slider buns.
How much garlic is used in the recipe?
The recipe calls for 2 finely grated garlic cloves.
What type of soy sauce is used?
The recipe specifies using low sodium soy sauce.
What sauces are drizzled over the finished tacos?
The tacos are drizzled with spicy sriracha aioli and the blended Korean-inspired BBQ sauce.
How much honey is needed for the glaze?
The recipe requires 1/2 cup of honey.
Is the lemongrass cooked in the sauce or the slow cooker?
The lemongrass is combined in the saucepan with the other sauce ingredients first.
What is the amount of water used for the sauce?
1/2 cup of water is used specifically for the sauce preparation.
What is the recommended amount of Chinese five spice powder?
The recipe uses 1/2 teaspoon of Chinese five spice powder.
How many inches of lemongrass are needed?
The recipe calls for a 2-inch piece of fresh lemongrass.