Asian Pulled Pork Tacos with Spicy Slaw Recipe
One of my go-to recipes for the weekend was this Asian Pulled Pork Tacos with Spicy Slaw Recipe. It’s easy, versatile, and I can do all sorts of relaxing while my slow cooker does all the work.
You can serve pulled pork a variety of ways: tossed with barbecue sauce and served on gluten free burger rolls, on top of a salad, fried up with potatoes and peppers into a hash and topped with a fried egg, or – perhaps my favorite – in tacos.
The pork can be flavored in a variety of ways as well. This recipe has an Asian accent. The pork is cooked in coconut palm sugar, ginger, garlic, and gluten free soy sauce. Served on a corn tortilla and topped with crunchy spicy slaw, the combo of rich, melt-in-your-mouth, slightly sweet pork with crisp, Sriracha spiced slaw is hard to beat.
Gluten Free Asian Pulled Pork Tacos with Spicy Slaw Recipe
Asian Pulled Pork:
- 1 3 pound boneless pork shoulder also called Boston Butt
- 1 cup water
- ½ cup Wholesome! Coconut Palm Sugar
- 1 jalapeño pepper seeded and finely minced
- 3 cloves garlic minced
- 3 tablespoons gluten free soy sauce
- 2 teaspoons black pepper
- 1 teaspoon kosher or fine sea salt
- 1 large orange
- 1 small head of purple cabbage finely shredded
- ½ cup chopped cilantro
- ¼ cup mayonnaise
- 2 tablespoons Sriracha depending on heat level you prefer
- 1 tablespoon honey
- 1 1 lime juiced and finely grated zest
- Kosher salt and black pepper
- 12 corn tortillas heated or grilled
- 3 limes cut into wedges
- Fresh cilantro leaves
- Place the pork in a slow cooker. Whisk together the water, coconut sugar, jalapeño, garlic, soy sauce, pepper, and salt. Grate the zest of the orange into the sauce and squeeze in the juice. Whisk to combine and pour over the pork. Cook on low for 7 – 8 hours or until the pork shreds easily.
- Remove the pork from the cooking liquid and shred with two forks. Discard the cooking liquid.
- To make the slaw, combine the cabbage and cilantro in a mixing bowl. In a small bowl, whisk together the mayonnaise, Sriracha, honey, lime zest, and juice. Add to the cabbage and cilantro and toss to coat. Season to taste with salt and pepper.
- Serve with heated tortillas, lime wedges, and cilantro.
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