Tims Slow Cooker Korean Pork Tacos



Slow Cooker Asian Pork Tacos with Red Cabbage Slaw

Sep 17, 2014
asian pork tacos with red cabbage slaw
Hector Sanchez

These pork tacos are made with an Asian spin, using ingredients like soy sauce and orange zest.

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Cal/Serv:
Yields:
Prep Time: 0 hours 15
Total Time: 5 hours 15
Ingredients
large navel orange
1/4 c. balsamic vinegar
1/4 c. packed dark brown sugar
2 tbsp. low-sodium soy sauce
clove garlic
1 tbsp. grated fresh ginger
1/4 tsp. crushed red pepper flakes
pork shoulder
2 tbsp. olive oil
Kosher salt and pepper
small Head Red Cabbage
medium carrot
small flour tortillas
Directions
  1. Using a vegetable peeler, remove 4 strips of zest from the orange (reserve the orange). In a 5- to 6-quart slow cooker, whisk together the vinegar, sugar, soy sauce, garlic, ginger, red pepper, and orange zest.
  2. Add the pork and toss to coat. Cook, covered, until the pork is tender and shreds easily, 7 to 8 hours on low or 4 to 5 hours on high.
  3. Thirty minutes before serving, make the slaw. Squeeze the juice from the orange into a large bowl (you should have about 1/2 cup). Whisk in the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Core and thinly slice the cabbage. Cut the carrot into matchsticks. Add the vegetables to the vinaigrette and toss to combine.
  4. Warm the tortillas according to package directions. Using two forks, shred the pork into large pieces; gently toss in the cooking liquid. Fill the tortillas with the pork mixture and top with the slaw.





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Slow Cooker Asian Pork Tacos with Red Cabbage Slaw
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Date: 04.12.2018, 19:25 / Views: 72133