Have you ever hosted a party for 12? This was one of my biggest bashes yet, and I knew I needed the right recipe to ensure that:
No one went hungry (my biggest party fear, aside from maybe running out of wine).Those with dietary restrictions could still enjoy since a few of my friends are gluten free (these Slow Cooker Carnitas were another contender).AND, importantly, the hostess (ahem, yours truly) could actually enjoy herself. My ideal recipe would be easy to prepare, able to be made ahead (like this Slow Cooker Pulled Pork), and hands-off during the party itself.
Not only did the Asian pulled pork tacos nail all of the above, but our guests absolutely devoured them (along with a few pitchers of these Fizzy Grapefruit Margaritas).
How to Make Slow Cooker Asian Pulled Pork Tacos
Now that I’ve dazzled you with the merits of these crockpot Asian pulled pork tacos, I have a little confession: This recipe is embarrassingly easy (like these Salmon Tacos). With just THREE ingredients, aside from the pork itself, and minimal prep work for the easy, crunchy broccoli slaw, these tacos will make you the “hostess with the mostess” at your next gathering.
The Ingredients
Pork Tenderloin. Lean, flavorful, and shreds like dream. Using pork tenderloin for these slow cooker Asian pulled pork tacos keeps the dish healthy and low in fat (it’s also divine on the barbecue for Grilled Pork Tenderloin).Hoisin Sauce. A sweet, sticky, slightly spicy sauce used in Cantonese cooking. Found near other Asian condiments in most grocery stores, this simple sauce packs a punch of flavor.Garlic + Ginger. For an added layer of flavor that marries well with the hoisin.Broccoli Slaw. I love using broccoli slaw for entertaining (I’ll save the cabbage for this Winter Slaw). Its heartier texture and consistency mean it will hold up well sitting out at a party for several hours without getting mushy.Peanuts. Give the slaw some added crunch and peanutty flavor that marries well with the flavors of the pork.Green Onions + Cilantro. For color, freshness, and a little zip.Rice Vinegar. Mixed with a little olive oil to create the base for our simple slaw dressing with TONS of Asian flair.Honey. Naturally sweetens the dressing.Soy Sauce. Balances the sweetness of the honey and acidity of the vinegar while adding lovely Asian umami flavor.Tortillas. Reach for flour, corn, or a mixture of both. There’s no wrong way to do crockpot Asian pulled pork tacos (or Slow Cooker Butternut Squash Pulled Pork Tacos for that matter).
The Directions
Storage Tips
To Store. Leftover pork can be stored in the refrigerator for 4 to 5 days. Leftovers of the slaw can be stored in the refrigerator for up to 2 days (you can extend the time to about 3 to 4 days, though the texture will become somewhat mushy).To Freeze. Leftover pork may be frozen for 3 months. Let thaw overnight in the refrigerator before warming. I do not recommend freezing the broccoli slaw.To Reheat. Reheat leftover meat gently on the stove with a splash of chicken broth or water to keep it from drying out.
Tools Used to Make This Recipe
Slow Cooker. Programmable options like this one are ideal because they prevent you from overcooking your recipe.
Hands off the kitchen and hands on the slow cooker Asian pulled pork tacos. Pork tenderloin is much lower in fat and calories but is still incredibly juicy and fall-apart tender, especially when slow-cooked in the crockpot. The one tricky element to using pork tenderloin is that, unlike pork shoulder, it can overcook fairly easily. Watch the pork carefully and check it a little early, and you’ll have the most tender shredded Asian pork tenderloin tacos you can imagine.
