Slow Cooker Asian Caramelized Pork Tacos

These amazingly delicious Asian Caramelized Pork Tacos are wrapped in a tortilla, and topped with diced pineapple, jalapeño, radish, and a heavy drizzle of sriracha sauce. Perfect for taco night, taco Tuesday or any day of the week.

This recipe is all about fusion food.

More specifically, it’s all about Asian and Latin American fusion food. Which, is some of the best kind in my opinion! If you guys live in the DC area, or anywhere with food trucks, you’ve probably tried your fair share of fusion food and sadly it’s not always as awesome as it should be BUT a few weekends ago, my husband and I had the best food truck fusion food ever, at Korean BBQ in downtown DC.

I had some kimchi and tofu tacos with my husband had this crazy delicious korean bbq burrito and let’s just say it was life changing. And we walked away determined to recreate their deliciousness.

And this taco does just that. It is filled with sweet, caramelized pulled pork, wrapped in a flour tortilla, and topped with diced pineapple, jalapeño, radish, and a heavy drizzle of sriracha sauce.  Do you need any more convincing of how much you need these in your life?

The sweetness from the pork and pineapple perfectly counter the spice from the jalapeño and the bite from the radish and then the spice level is just taken to another level with the sriracha. Ugh I wish you guys could taste these!!

One day they will invent a TV that allows for the teleportation of food, but until then you will have to take my word for it!

Slow Cooker Asian Caramelized Pork Tacos

Yield: 12-16 Tacos

Prep Time: 30 minutes

Total Time: 30 minutes

The slow cooker does all the work with these Asian Fusion Pulled Pork Tacos topped with diced pineapple, jalapeño, radish, and a heavy drizzle of sriracha sauce.

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Ingredients

Caramelized Pork

• 5 cups water (or chicken broth)
• 1 tsp salt
• 2 tbs fish sauce
• 2 tbs red curry paste (can be found in any Asian food store)
• 1 tbs chili paste
• 1/2 cup soy sauce
• 1/2 cup rice wine vinegar
• 1 tbs chinese 5 spice (can be found in any Asian food store)
• 1 heaping tbs freshly grated ginger
• 5 lbs pork roast

Pork Glaze

• 1 cup soy sauce, divided
• 1 cup rice wine vinegar, divided
• 1/2 cup brown sugar, divided

To serve

• 12-16 flour or corn tortillas
• 3 radishes, thinly sliced
• 1 jalapeño, sliced
• 1 cup diced pineapple
• 1 cup shredded mozzarella cheese
• Sriracha sauce

Instructions

1. In a slow cooker or crock pot, combine all of the wet ingredients for the pork marinade.
2. Add in the pork and cook on Low for about 6-8 hours.
3. Remove from the slow cooker once the meat is fork tender and easily shreds.
4. Transfer the meat to a large bowl and, using two forks, shred into bite sized pieces.
5. Heat a large pan over a medium-high heat.
6. Add a small portion of the shredded pork (just enough to cover the pan but leaving enough room so it's not crowded). Then add about 2 tablespoons soy sauce, 1 tablespoon rice wine vinegar and 1 tablespoon brown sugar.
7. Allow to cook/caramelize for about 5 minutes (don't move around the meat during this time so you get a nice caramelization). Repeat with the remainder of the meat.
8. Once done, prepare the tacos by adding the caramelized pork to the tortillas followed by the toppings.