Easy Slow Cooker Ginger Sriracha BBQ Pork Tacos. I’ve always thought of myself as a cook who makes simple foods (not to be confused with boring and bland). I just mean the kind of everyday foods you can whip up on a Tuesday night and be eating in 30 minutes.
I am always trying to think of pork recipes that use fewer ingredients, only use one pot, or are really easy to prepare. That’s what we all want anyways.
These ginger sriracha bbq pork tacos are one such item thanks to the use of the slow cooker (or Crockpot as it’s much more commonly called).
Mix up the sauce, pour over the pork, and you’re done! Give or take a few minutes to cut up the pineapple, radish, and cilantro, but really, it makes for an incredibly easy dinner.
The barbecue here isn’t regular bbq sauce + ginger and sriracha; it’s a slightly different recipe than regular bbq sauce for bbq pork tacos, and I wasn’t sure what to call it other than ‘bbq.’ It’s lighter, not smokey, but has great flavor from ginger, sriracha, and garlic.
Despite having sriracha in it, the end result of the bbq pork tacos really isn’t spicy, so if you love spice and want to give it a fiery boost, add more sriracha.
I’ve found that the meat really absorbs the flavor and that the remaining juices don’t actually carry as much flavor as you would think.
The cooked pork keeps really well if stored in the fridge for 2-3 days or in a freezer-safe container in the freezer for a few months. When storing, make sure you do get a little of the juices in with the meat, just to keep it moist, but you don’t need to keep all the juice.

Easy Slow Cooker Ginger Sriracha BBQ Pork Tacos
Ingredients
For The Pork:
1 cup ketchup (tomato sauce Australia and UK)
⅓ cup rice vinegar
3 tablespoons brown sugar
3 cloves garlic - minced
1 tablespoon ginger - fresh, minced or grated
1 ½ teaspoon salt
½ teaspoon ground coriander
For The Tacos:
1 pack flour tortillas - or corn; large
1 cup pineapple - fresh, diced
½ cup cilantro (coriander) - fresh, roughly chopped
Instructions
- In a large liquid measuring cup, combine the ketchup, rice vinegar, brown sugar, sriracha, garlic, ginger, salt, and coriander.
- Trim off any large sections of fat on the pork. Pour a little of the sauce into the bottom of the slower cooker, then put the pork on top and cover with the remaining sauce. Cook on low for 7-8 hours.
- Once it’s done, roughly mince the pork and let it set in the sauce for about 10-15 minutes. Remove with a slotted spoon and either serve warm or let it cool and store.
- For the tacos, serve the warm pork in tortilla shells topped with pineapple, radish, and cilantro.