Asian Pulled Pork Tacos with Spicy Slaw Recipe

by Carol Kicinski on September 21, 2015

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One of my go-to recipes for the weekend is slow cooker pulled pork. It’s easy, versatile, and I can do all sorts of relaxing while my slow cooker does all the work.

You can serve pulled pork a variety of ways: tossed with barbecue sauce and served on gluten free burger rolls, on top of a salad, fried up with potatoes and peppers into a hash and topped with a fried egg, or – perhaps my favorite – in tacos.

The pork can be flavored in a variety of ways as well. This recipe has an Asian accent. The pork is cooked in coconut palm sugar, ginger, garlic, and gluten free soy sauce. Served on a corn tortilla and topped with crunchy spicy slaw, the combo of rich, melt-in-your-mouth, slightly sweet pork with crisp, Sriracha spiced slaw is hard to beat.

Gluten-Free-Asian-Pulled-Pork-&-Spicy-Slaw-Recipe

Gluten Free Asian Pulled Pork Tacos with Spicy Slaw Recipe

Ingredients

Asian Pulled Pork:

1 (3 pound) boneless pork shoulder also called Boston Butt
1 cup water
½ cup Wholesome! Coconut Palm Sugar
1 jalapeño pepper, seeded and finely minced
3 cloves garlic, minced
3 tablespoons gluten free soy sauce
2 teaspoons black pepper
1 teaspoon kosher or fine sea salt
1 large orange

Spicy Slaw:

1 small head of purple cabbage, finely shredded
½ cup chopped cilantro
¼ cup mayonnaise
2 – 3 tablespoons Sriracha (depending on heat level you prefer)
1 tablespoon honey
Juice and finely grated zest of 1 lime
Kosher salt and black pepper

To serve:

12 corn tortillas, heated or grilled
3 limes, cut into wedges
Fresh cilantro leaves

Directions

Place the pork in a slow cooker. Whisk together the water, coconut sugar, jalapeño, garlic, soy sauce, pepper, and salt. Grate the zest of the orange into the sauce and squeeze in the juice. Whisk to combine and pour over the pork. Cook on low for 7 – 8 hours or until the pork shreds easily.

Remove the pork from the cooking liquid and shred with two forks. Discard the cooking liquid.

To make the slaw, combine the cabbage and cilantro in a mixing bowl. In a small bowl, whisk together the mayonnaise, Sriracha, honey, lime zest, and juice. Add to the cabbage and cilantro and toss to coat. Season to taste with salt and pepper.

Serve with heated tortillas, lime wedges, and cilantro.

Servings:

Makes 12

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Categories:    Main Dishes

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