Forget those boring ground meat tacos and make these delicious Slow Cooker Asian Pork Tacos instead!! The pork shoulder cooks all day until fall apart tender in the tastiest sauce that is a little bit sweet and a little bit spicy.
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 ¼ cup of cornstarch whisked with ¼ 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)
For Sriracha sour cream: mix ¼ cup sour cream with desired amount of Sriracha depending on level of spiciness desired (1 used 1 teaspoon)Nutrition is calculated for pork and salsa only. Tortillas, sour cream and other serving choices will vary.