Slow Cooker  Asian Pork Tacos

Jennifer and all of her recipes at

I love creating fresh recipes that are quick and simple to make so that I can help you get dinner on the table without the fuss!

Cook Time: 8 hrs

Prep Time:  15 Min


– 3 pound pork shoulder, boneless – 1/2 cup soy sauce – 1/4 cup hoisin sauce – 1/4 cup dark brown sugar – 2 tablespoons Sriracha sauce – 1 teaspoon dried ground ginger – 1/4 cup cornstarch – 15 oz canned diced pineapple drained – 1/2 jalapeño pepper seeded and diced – 2 tablespoons chopped red onion – 1 tablespoon lime juice – 1/2 teaspoon dried cilantro


01.  Add pork to slow cooker

Whisk together soy sauce, hoisin, brown sugar, Sriracha and ginger and pour over pork –


Cover and cook on low for 8-10 hours or high for 4-5 until internal temp of pork reaches 205 degrees


Remove pork and shred, set aside


Add 1/4 cup of cornstarch whisked with 1/4 cup of water until smooth to slow cooker


Return pork and stir everything together


Cover and cook on high for 30 minutes until sauce is thickened


Toss together pineapple, jalapeño, onion, lime juice and cilantro


Serve pork on flour or corn tortillas or as desired and topped with pineapple salsa and Sriracha sour cream (see notes)