Crockpot Asian Sriracha Salsa Pork Taco

Crockpot Asian Sriracha Salsa Pork Taco

Crockpot Asian Sriracha Salsa Pork Taco – Taco night just got upgraded! These pork tacos are made with an Asian spin, using our new Sriracha Salsa and topped with a flavorful garnish! Best thing is that it’s crazy easy to make, especially in a slow cooker. You just rub a pork shoulder roast with a blend of spices, and then slow cook until meat falls apart tender. Use a couple forks to pull it apart into tasty shreds and use the meat as a filling for our special tacos.

Crockpot Asian Sriracha Salsa Pork Taco

Crockpot Asian Sriracha Salsa Pork Taco

Ingredients

Pulled Pork

  • 1 tablespoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • 4 pounds pork shoulder, rinsed and cleaned
  • 1 (16 ounce) jar Huy Fong® Huy Fong® Medium or Hot Salsa (I used Chi-Chi’s brand and added some shots of Sriracha sauce for some heat.)
  • 1 medium onion, chopped
  • corn tortillas, flour or crunchy prepared corn taco shells

Spicy Sriracha Honey Sauce

  • 2 tablespoons Huy Fing Ketchup (I found on Amazon)
  • 1 tablespoon soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice wine vinegar

Garnish

  • 1 small red onion, sliced and pickled, recipe below
  • 1/4 cup chopped fresh cilantro
  • 2 carrots, cut into matchsticks
  • 1 large cucumber, cut into matchsticks
  • 1 fresh red chili, thinly sliced

To make a simple pickled onion, follow this recipe:

Easy Pickled Onions

  • 1    small onion, thinly sliced
  • ½    cup apple cider vinegar
  • 1     cup warm water
  • 1     tablespoon sugar
  • 1½  teaspoons Kosher salt

Combine vinegar, water, sugar, and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved.

  1. Place onion in a jar or bowl (I like to use a mason jar).
  2. Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour if you’re in a rush.
  3. Preferably, cover jar or bowl and place in refrigerator for at least 1 day.
  4. Pickled onions will last for a few weeks stored in the refrigerator. (I always let my cure in the fridge for a few days.)

Thanks to Red Gold Tomatoes for the great video and for the very tasty Crockpot Asian Sriracha Salsa Pork Taco recipe.

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