Asian Pulled Pork Tacos Recipe

These Asian pulled pork tacos are loaded with tender shredded pork, crunchy slaw, and bold savory flavor for an easy taco night dinner.

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Prep Time: 15

Cook Time: 6

Total Time: 6 15

Course: Main Dish

Cuisine: Asian-Inspired

Servings: servings

Calories: 273kcal

Author: Ruth Truett

Equipment

Ingredients

Pulled Pork

1 (4-5 lb) pork butt
6-7 green onions roughly chopped
3 inch knob of ginger cut into chunks
½ cup tamari or soy sauce
⅓ cup rice vinegar
2 tablespoon fish sauce
2 tablespoon sesame oil
1-2 cups water enough to bring water up the sides of the pork about 2-3 inches
kosher salt and fresh ground pepper, to taste see note below

Cabbage Slaw

1 cup purple cabbage, shredded
½ med yellow bell pepper, thinly sliced
½ cup carrot, shredded
2 green onions, thinly sliced
2 tablespoon rice vinegar
juice of 1 lime
1 tablespoon sesame seeds
1-2 tablespoon honey or maple syrup, more or less per your sweetness preference

Tortillas

corn or flour tortillas, warmed

Instructions

Pulled Pork

Preheat the oven to 250°.
Place the pork butt into the dutch oven and add the remaining ingredients. Cover with the lid and place the dutch oven into the preheated oven for 4-6 hours, or until the meat is fall apart tender.
Remove the pork from the oven and shred with two forks. Set aside.

Tangy Slaw

Toss the cabbage, yellow pepper, carrot, green onion together.
Add the rice vinegar, lime juice, honey and sesame seeds and mix to combine.

Assembly

Add meat and slaw to your tortilla of choice.
Top with extra crunchy things. Think radish, fresh jalapeño, cilantro, etc. A drizzle of sriracha is awesome, too!
Nom and repeat!

Notes

I usually taste the braising liquid after about 4 hours of cooking - when the pork is technically cooked through. If I think it needs more salt, I will add it into the liquid then. Remember, you can always add it, but you can't ever take it out. Season in layers and taste as you go along.

Nutrition

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