Asian Pork Tacos

Asian Pork Tacos with Red Cabbage Slaw

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Prep Time 15 minutes
Total Time 5 hours 15 minutes
Course Main Course
Cuisine Asian
Servings 4 people
Calories 789 kcal


  • 1 large navel orange
  • 1/4 c. balsamic vinegar
  • 1/4 c. packed dark brown sugar
  • 2 tbsp. low-sodium soy sauce
  • 2 clove garlic
  • 1 tbsp. grated fresh ginger
  • 1/4 tsp. crushed red pepper flakes
  • 1 pork shoulder
  • 2 tbsp. olive oil
  • Kosher salt and pepper
  • 1/2 small Head Red Cabbage
  • 1 medium carrot
  • 8 small flour tortillas


  • Using a vegetable peeler, remove 4 strips of zest from the orange (reserve the orange). In a 5- to 6-quart slow cooker, whisk together the vinegar, sugar, soy sauce, garlic, ginger, red pepper, and orange zest.
  • Add the pork and toss to coat. Cook, covered, until the pork is tender and shreds easily, 7 to 8 hours on low or 4 to 5 hours on high.
  • Thirty minutes before serving, make the slaw. Squeeze the juice from the orange into a large bowl (you should have about 1/2 cup). Whisk in the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Core and thinly slice the cabbage. Cut the carrot into matchsticks. Add the vegetables to the vinaigrette and toss to combine.
  • Warm the tortillas according to package directions. Using two forks, shred the pork into large pieces; gently toss in the cooking liquid. Fill the tortillas with the pork mixture and top with the slaw.


Calories: 789kcalCarbohydrates: 63gProtein: 62gFat: 31gSaturated Fat: 9gCholesterol: 185mgSodium: 920mgPotassium: 1475mgFiber: 5gSugar: 27gVitamin A: 3900IUVitamin C: 81mgCalcium: 190mgIron: 7mg
Keyword pork, taco
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