Vietnamese Slow Cooker Pork Tacos

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Vietnamese Slow Cooker Pork Tacos

Prep Time10 mins
Servings: 8 people


For The Pork

  • 1 tbsp sesame oil
  • 1 medium onion diced
  • 3 tbsp fresh ginger minced
  • 3 tbsp fresh garlic minced
  • cup hoisin sauce
  • ¼ cup fish sauce
  • 3 star anise
  • ½ tsp ground clove
  • 1 tbsp sriracha sauce or more to taste
  • 3-5 lb bone in pork shoulder skin & fat removed
  • 2 limes juiced

For Coleslaw

  • cup rice vinegar
  • 2 tsp ginger mined or grated
  • 1 tbsp sesame oil
  • 2 tbsp olive oil
  • 1 tbsp sriracha or more to taste
  • 1 cup thinley sliced cabbage green or purple
  • 1-2 English cucumber peeled and julienned
  • 1-2 carrots peeled and julienned
  • 1 Asian pear julienned
  • cup cilantro roughly chopped
  • 1-2 tbsp fresh lime juice


  • Pre-heat stove top to medium-high heat. Add sesame oil. Once heated, sear each side of pork. 2-3 mins per side, just until golden brown.
  • While pork sears, combine remaining ingredients for pork in a bowl. Once pork is seared on each side, place in crockpot on low for 6-8 hours or high for 4-6 hours. Cover with sauce mixture.
  • Towards end of cooking for pork, make the slaw. Combine the rice wine vinegar, ginger, sesame oil, oil and sriracha sauce in a large bowl and whisk to combine. Add the cabbage, cucumbers, carrots, cilantro, Asian pear and toss to combine.
  • One pork is finished cooking, shred the meat and discard bones. Return the pulled pork to the slow cooker and stir to combine with the juices. Serve with the slaw and warmed tortillas.

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