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asian pork tacos


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  • 1 large navel orange
  • 1/4 C. Balsamic vinegar
  • 1/4 C. Dark brown sugar
  • 2 Tbs soy sauce
  • 2 cloves of garlic
  • 1 Tbs grated fresh ginger
  • 1/4 tsp crushed red pepper
  • 1 2.5 lb.porkshouldertrimmed and cut into 2" pieces
  • 2 Tbs Olive oil
  • Salt and pepper
  • 1/2 small head red cabbage
  • 1 medium carrot
  • 8 small tortillas



Step 1

Using a vegetable peeler remove 4 strips of zest from the Orange (reserve Orange) in a 6 qt slow cooker, whisk together vinegar, sugar, soy sauce, garlic,ginger, red pepper, and Orange zest. Add the pork and toss to coat.cook covered until the pork shreds easily, 7-8 hrs on low or 4-5 hrs on high. 30 mins before serving,make the slaw. Squeeze the juice from the Orange into large bowl. Whisk in oil, 1/2 tsp salt and 1/4 tsp pepper. Core and thinly slice cabbage. Cut the carrot intomathcsticks. Add the vegetAbles to the vinaigrette and toss it to combine. Warm the tortillas. Shred pork with 2 forks and toss with juices. Fill tortillas and top with slaw.

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