East meets west with this ridiculously easy, lip-smacking good Asian Fusion Slow-Cooker Pulled Pork Tacos. Got leftovers? Find leftover pulled pork recipes here.
The kids this week are enjoying their Spring Break. Of course, I use the term “enjoying” very loosely. It certainly isn’t as exciting as their last break back in February, where the hubby and I threw caution (and our wallets) into the wind and whisked the family to the Big Island of Hawaii.
I warned the kids while we were there that it would be downhill after Hawaii (vacation-wise) – so they better savor every moment. I wasn’t kidding. Not only is Spring Break a staycation (which isn’t that bad since we live in freaking San Diego!), but they also got a spring cold and there’s a lot of hacking and coughing going on right now.
One kid is healthy. And by golly, all three are going to school on Monday, so I’m loading them up on as many vitamins as I can.
But, my head is still here:
So I brought a little Hawaii to our home-cooked meals. I was very impressed to see how much Asian food and culture has influenced the Hawaiian islands. From the bbq to the sashimi, you’ll find Asian touches everywhere.
And it’s no wonder as the Asian population, whether Japanese, Chinese or Korean, are in the majority. I tweeted my excitement to try such a variety of Japanese food to my blogging pal, Nami from Just One Cookbook. Dishes I saw on her blog were served all over the island!
And loving fusion cuisine as I do, I came home and concocted my own Asian Fusion Slow-Cooker Pulled Pork Tacos. I cooked the pork in the crockpot rather blandly, to keep the kids happy.
I prepared the sauce separately, on the stove top to keep the peace with the kids. I don’t know how they like bland foods when all of this deliciousness is before them.
In all seriousness, it’s all about the sweet and sour and tangy sauce that you drizzle over the pork. Hubby gave it two thumbs up.
“Laura, this is a keeper!”
I stuffed my pork tacos with shredded cabbage, bean sprouts, avocados and fresh herbs. I finally tossed the tortillas and made a giant salad with everything, topped it with the shredded pork and drizzled that heavenly sauce over it all. I closed my eyes and I was back on vacation.
Just like traditional tacos, it’s all about the garnishings. I love adding all of these fresh ingredients into my taco!
Oh yeah, baby.
- 4 lb pork loin roast
- 1 onion, sliced
- 1/2 tsp salt
- 1/4 tsp black pepper, ground
- 3 tsp ginger, fresh, grated
- 5 garlic cloves, crushed
- 1 cup water
- 1/4 cup honey
- 1/4 cup hoisin sauce
- 1/4 cup soy sauce
- 2 TBS cider vinegar
- 2 TBS brown sugar, light
- 2 TBS white wine
- 2 tsp sesame oil
- 1/4 tsp red pepper flakes
- 1 green onion, sliced thinly
- 20 tortillas
- 2 cup cabbage, green, shredded
- 1 cup bean sprouts
- 1/2 cup cilantro, fresh, coarsely chopped
- 1/2 cup green onions, coarsely chopped
- 2 avocados, sliced
- Wash, pat dry and trim excess fat from the pork roast.
- Place roast in a slow cooker and add onion, salt, pepper, ginger, garlic and water.
- Cover and cook on high heat for 6 hours.
- When roast is done, remove from the slow-cooker and shred the meat using two forks. Return the meat to the juice in the pot.
- To make the sauce, heat a small saucepan over medium heat and whisk together honey, hoisin, soy sauce, cider vinegar, brown sugar, white wine, sesame oil, ginger, garlic and red pepper flakes.
- Bring sauce to a slow boil and continue cooking until thickened, about 5-10 minutes.
- Remove sauce from heat, transfer to a small serving bowl and garnish with green onion.
- Transfer pulled pork to a serving dish, serve with sauce, tortillas, cabbage, bean sprouts, cilantro, green onions and avocados.
Serving Suggestions: Serve with flour or corn tortillas, or go low-carb and use lettuce cups. You can also serve with shredded broccoli and radishes.
Amount Per Serving: Calories: 813Total Fat: 30gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 145mgSodium: 1132mgCarbohydrates: 75gFiber: 7gSugar: 13gProtein: 59g