slow cooker pork tacos

with cilantro lime slaw
5 from 2 votes
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6

Ingredients

  • 2-3 lbs. pork tenderloin, shoulder or Boston butt
  • ¾ cup pineapple juice
  • ½ cup low-sodium soy sauce
  • cup honey
  • ¼ cup rice wine vinegar
  • 2 tablespoons ketchup
  • 4 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 tablespoon chili garlic sauce

CILANTRO LIME SLAW

  • ¼ cup plain Greek yogurt or sour cream
  • 1 teaspoon chili garlic sauce
  • 1 lime, zest and juice
  • ¼ cup fresh cilantro, roughly chopped
  • 3 cups shredded cabbage
  • 1 cup diced fresh pineapple
  • kosher salt, to taste
  • warm corn tortillas, for serving

Instructions

  • In the bowl of a slow cooker, combine 2-3 lbs. pork, ¾ cup pineapple juice, ½ cup soy sauce, ⅓ cup honey, ¼ cup rice vinegar, 2 tablespoons ketchup, 4 cloves garlic, 1 teaspoon ground ginger, and 1 tablespoon chili garlic sauce. Cover and cook on LOW for 6 hours or on HIGH for 4 hours.
  • Just before serving, preheat your broiler to high.
  • Transfer the pork to a sheet tray and shred with two forks. Broil for 1-2 minutes, until the pork caramelizes. Return shredded pork to the slow cooker and toss with liquid/sauce before serving.
  • Meanwhile, make Cilantro Lime Slaw. In a big mixing bowl, combine the ¼ cup yogurt, 1 teaspoon chili garlic sauce, and zest and juice of 1 lime.
  • Add ¼ cup chopped cilantro, 3 cups shredded cabbage, 1 cup fresh diced pineapple, to the bowl. Toss and season to taste with salt.
  • Stuff the shredded pork into the warmed tortillas. Top with slaw and enjoy!

INSTANT POT METHOD

  • In the bowl of your instant pot, combine 2-3 lbs. pork, ¾ cup pineapple juice, ½ cup soy sauce, ⅓ cup honey, ¼ cup rice vinegar, 2 tablespoons ketchup, 4 cloves garlic, 1 teaspoon ground ginger, and 1 tablespoon chili garlic sauce. Cover and cook on HIGH pressure/manual for 8 minutes. Once finished, release the steam with the quick release function.
  • Preheat your broiler to high. Remove the pork from the slow cooker to a sheet tray.  Shred with two forks, then broil for 1-2 minutes, until the pork caramelizes.
  • Switch the instant pot to sauté and cook until the sauce thickens, about 5-10 minutes. Stir the caramelized pork back into the sauce.
  • Finish by following steps 4-6 from above.  

STOVE TOP METHOD

  • In a large pot or Dutch oven set over medium-high heat, cube the 2-3 lbs. pork and combine with ¾ cups pineapple juice, ½ cup soy sauce, ⅓ cup honey, ¼ cup rice vinegar, 2 tablespoons ketchup, 4 cloves garlic, 1 teaspoon ground ginger, and 1 tablespoon chili garlic sauce. Cover and simmer for 45 minutes – 1 hour. If needed, add water to the sauce if too thick. 
  • Preheat your broiler to high. Remove the pork from the slow cooker to a sheet tray.  Shred with two forks, broil for 1-2 minutes, until the pork caramelizes.
  • Stir the caramelized pork back into the sauce.
  • Finish by following steps 4-6 from above.  

SERVING SUGGESTIONS

  • Serve with warm jasmine or basmati rice and beans to complete this meal.

SWAP SUGGESTIONS

  • Protein: You can swap the pork for 2 lbs. chicken breasts or thighs.
  • Vegetarian: Instead of pork, use a combination of diced sweet potatoes and black beans roasted on a sheet tray at 425* F drizzled with oil and seasoned with chili powder, salt, and pepper.  Finish with fresh lime juice and chopped cilantro before using as taco filling.
  • Gluten-Free: Substitute soy sauce for tamari or coconut aminos. Use corn tortillas for serving. 
  • MAKE AHEAD
  • Marinade can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
    Shredded pork can be stored in an airtight container or zip top bag in the fridge for up to 3 days or the freezer for up to 6 weeks.