Slow Cooker Asian Pulled Pork Tacos

Asian Pulled Pork Tacos topped with crunchy peanut broccoli slaw are an EASY and healthy Asian dinner made in a slow cooker. One of the best crock pot recipes for mouth watering pulled pork!

A few weeks ago, Ben and I used every available chair, fork, and floor cushion in our home to host 12 hungry friends for a big football game watch. While I can’t tell you much about the game (including its score), I can happily attest to what we served: Slow Cooker Asian Pulled Pork Tacos with a fresh, crunchy Peanut Broccoli Slaw.

Asian pulled pork tacos topped with broccoli slaw and crunchy peanuts

This post is sponsored by Old El Paso.

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Making Asian Pulled Pork for a Crowd

Have you ever hosted a party for 12? This was one of my biggest bashes yet, and I knew I needed the right recipe to ensure that:

a) No one went hungry (my biggest party fear, aside from maybe running out of wine)

b) Those with dietary restrictions could still enjoy (a few of my friends are gluten free), and

c) The hostess (ahem, yours truly) could actually enjoy herself. My ideal recipe would be easy to prepare,  able to be made ahead, and hands off during the party itself.

Not only did the Asian Pulled Pork Tacos nail all of the above, but our guests absolutely devoured them. I’m keeping this Asian crock pot recipe on file for anytime I am hosting a crowd or seeking to stock my freezer with yummy leftovers that I can thaw on demand.

Slow Cooker full of Asian Pulled Pork

Now that I’ve dazzled you with the merits of these Asian Pulled Pork Tacos, I have a little confession. This recipe is embarrassingly easy. We are talking THREE ingredients, aside from the pork itself: hoisin (which I can best describe as an Asian barbecue sauce), fresh ginger, and whole cloves of garlic. You don’t even have to chop the garlic, that’s how simple the Asian pulled pork recipe is to make. Just peel and pop the cloves into the slow cooker whole.

What Type of Pork is Used for Pulled Pork?

Because I wanted to keep this Asian Pulled Pork Taco recipe on the healthier side, I opted to use pork tenderloin in place of pork shoulder, which is more traditional when making slow cooker shredded pork. Pork tenderloin is much lower in fat and calories but is still incredibly juicy and fall-apart tender, especially when slow cooked in the crock pot.

Asian-style shredded pork made in a crockpot

The one tricky element to using pork tenderloin is that, unlike pork shoulder, it can overcook fairly easily. Watch the pork carefully and check it a little early, and you’ll have the most tender shredded Asian pork tenderloin tacos you can imagine.

To finish the Asian Pulled Pork Tacos, I stirred together an easy peanut broccoli slaw. It’s salty, acidic notes and nutty crunch are the ideal contrast in both flavor and texture to the sweet, juicy pork tenderloin taco filling.

bowl full of ingredients needed to make Asian broccoli slaw

I served the Asian Pulled Pork Tacos with Old El Paso corn and flour tortillas. I’ve been working with Old El Paso over the last year to create a range of fresh recipes because I grew up using their products and still rely on them. I loved being able to give guests the option to go with the tortilla of their choice, corn or flour.

Asian Pulled Pork Tacos topped with crunchy peanut broccoli slaw.

Both tortilla piles were equally empty at the end of the night, and everyone left happy and full, so I don’t think you can go wrong with either.

Best option: have one Asian Pulled Pork Taco with each kind of tortilla, then make the third with whichever one ends up being your favorite!

Tools Used to Make the Asian Pulled Pork Recipe:

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Slow Cooker Asian Pulled Pork Tacos

Melt-in-your-mouth Slow Cooker Asian Pulled Pork Tacos. EASY, delicious pork tenderloin tacos that are perfect for a crowd and great leftover too!

Yield: 8 servings (8 cups pork; 4 cups slaw)

Prep Time: 10 minutes

Cook Time: 3 hours (on high); 5 hours (on low)

Total Time: 3 hours, 10 minutes (on high); 5 hours, 10 minutes (on low)

Ingredients:

FOR THE HOISIN PORK:

  • 4 pounds pork tenderloin, trimmed of excess fat
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 6 whole garlic cloves, smashed and peeled
  • 2 tablespoons minced fresh ginger
  • 14 ounces hoisin sauce
  • Old El Paso Flour Tortillas or Corn Tortillas, for serving

FOR THE ASIAN PEANUT SLAW:

  • 1 (12-ounce) bag broccoli slaw
  • 1 cup dry roasted, unsalted peanuts, chopped
  • 1 bunch scallions, chopped
  • 1 cup fresh cilantro, chopped
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon low-sodium soy sauce

Directions:

  1. Coat a 6-quart or larger slow cooker with cooking spray. Lightly pat the pork dry, then place in the bottom. Sprinkle with salt and pepper. Tuck the garlic cloves around the pork, then sprinkle with fresh ginger. Pour the hoisin sauce over the top of the meat. Cover and cook on high for 3 to 4 hours or low for 5 to 7 hours, until the pork is cooked through. Pork tenderloin can easily dry out, so check it a little early to ensure it does not overcook. Remove the meat to a plate, shred with two forks, then return it to the slow cooker and stir it together with the sauce. Leave in the slow cooker on “warm” until ready to serve.
  2. For the slaw: Place the broccoli slaw, peanuts, scallions, and cilantro in a large mixing bowl. In a small bowl or measuring cup, whisk together the olive oil, rice vinegar, honey, and soy sauce. Taste and add additional vinegar, honey, or soy sauce as desired. Pour over the slaw, then toss to combine.
  3. To serve: Warm the tortillas in the microwave for a few seconds, covered with a damp towel to keep them moist. Fill with shredded pork, then top with the broccoli slaw. Enjoy!
  • Leftover pork can be stored in the refrigerator 4 to 5 days or frozen for 3 months. Let thaw overnight in the refrigerator. Reheat leftover meat gently on the stove with a splash of chicken broth or water to keep it from drying out.
  • Leftover slaw can be stored in the refrigerator for up to 2 days (you can extend the time to about 3 to 4 days, though the texture will become somewhat mushy).
All images and text ©Erin Clarke/Well Plated.

Nutrition Information

Serving Size: 1 (of 8), about 1 cup pork and 1/2 cup slaw

  • Amount Per Serving:
  • Calories: 485 Calories
  • Total Fat: 28g
  • Saturated Fat: 4g
  • Cholesterol: 101mg
  • Sodium: 1854mg
  • Carbohydrates: 33g
  • Fiber: 4g
  • Sugar: 19g
  • Protein: 51g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

I am sharing this post in partnership with Old El Paso. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue creating quality content for you!

Melt-in-your-mouth Asian Pulled Pork Tacos, topped with crunchy peanut broccoli slaw. EASY, healthy crockpot recipe. #crockpot #slowcooker #porkrecipe #tacos

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About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

28 comments

  1. I’ve made things similar using a pork loin roast. We can purchase whole ones for a very reasonable price. We cut them up into roasts and boneless chops – any size we prefer – and then wrap them well and freeze. They’re just as flavorful and juicy as tenderloin and you don’t have to be quite as vigilant watching to make sure you get the correct result. I will definitely be trying this recipe! Enjoy the weekend – my family is hoping for snow so they can use the snowmobiles. Doesn’t sound like that’s going to happen any time soon here in the northern IL area.

  2. For the nutrition values listed, this could also be 10 servings and still be satisfying.  I love the flavors you’ve put together here, with both the pork and the slaw.  Since I live on the border with Mexico, I’m not entirely sure about doing Asian-style tacos (it’s about wrapping my brain around the concept), but I love the flavors, so I’ll probably try this later this spring.  Given that we don’t entertain, I would most likely cut the recipe in half, for two meals each for two people.

  3. Looks yummy!  For the garlic – I see  you smashed them.  After it’s cooked, do you stir them in to the meat mixture or remove them?  Could I use a garlic press and spread it over the meat?

    • Hi Jayne, we just ate around them, but you can certainly discard them before serving. Your idea to use a garlic press first instead of adding them whole is a good one too! I hope you enjoy the recipe!

  4. As the wife doesn’t eat pork (but i still love her anyway! LOL) I assume beef tenderloin could be substituted… would the cooking time differ?

    • Hi Mike, the cooking time may vary, but as I haven’t tried this recipe with beef, I don’t know what the exact cooking times would be. I’d suggest doing a Google search for beef slow cooker times and going from there! Chicken may also work as a substitute and may take slightly less time to cook than pork. Whatever route you go, you’ll want to monitor for doneness to make sure it doesn’t overcook! I hope that helps.

  5. Could you use centre cut boneless pork chops for this recipe?  Not sure if they’ll shred. 

    Thanks!

    • Hi Brenda! I actually wouldn’t recommend this cut—it’s better for grilling or pan cooking (or even baking). If you want to keep it lean, regular pork loin is great. Pork butt (shoulder) is also another great option and classic for pulled pork. If you do switch cuts of meat, the cooking time will likely change. I’d suggest doing a quick online search for a slow cooker recipe that uses the weight and type of pork you select, then use it as a guide for the total cook time in this recipe. I hope that helps and that you enjoy the tacos!

  6. Incredible dish! pulled pork is life (:

    Rating: 5
  7. This looks fantastic!! Thanks for sharing! Pinned! 
    – Brenda // ChattingOverChocolate.com

  8. hey girl- these look amazing! Yummy!

  9. Just made this tonight for a group aged 5 – 80. It was a big hit!  I also made rice to go along with it for those who preferred it over rice.  The slaw was even more popular than the meat (I think I might have overlooked that a little bit).  Everyone said this should be go in our meal rotation. Thanks for a super easy and delicious recipe!

    Rating: 5
  10. I served this at work this evening and it was a huge hit.  Topped it off with a generous squirt of Sriracha.  I’m overseas right now and broccoli slaw just isn’t something you find where I’m at, so I used a head of cabbage instead and it turned out great.  When I get home, I’m definitely going to make this for the family with some broccoli slaw though.  BTW… I love your site.  I’ve made several of your dishes and they all turn out fantastic! 

    • Hi Stef! Thank you so much for giving the recipe a try…I’m so glad it was a hit! Thanks for sharing your cabbage substitution too. I really appreciate your kind words about my site and am so glad you have enjoyed so many recipes!

  11. I made these last night with pot stickers for my husband’s birthday. They were fantastic!

    Rating: 5
    • Awesome, Amanda! I’m so happy to hear they were a hit! Thanks so much for taking the time to leave this review!

  12. I served these as rice bowls this evening for dinner, and my family loved them!  I couldn’t find broccoli slaw, but shredded cabbage worked like a charm.  Thanks so much.

    Rating: 5
    • Rice bowls sound delicious, Jocelyn! Thanks so much for giving the recipe a try and sharing your tweaks and feedback. :)

  13. So good! I halved the recipe and it was perfect for my 4-quart slow cooker and three people (with leftovers!). Mine took about 2.5 hours. Perfect with the slaw and sriracha drizzled on top. Thanks, Erin!

    Rating: 5
  14. This meal turned out fantastically! I made it for a crowd of six and everyone loved it. The slaw was a especially a big hit. The pork the next day was even better!

    Rating: 5
    • Awesome, Emily! I’m so happy to hear the recipe was a winner. Thank you so much for taking the time to report back!

  15. Is it OK to make the slaw in advance? Or is it next to combine right before serving?

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