Easy Slow Cooker Ginger Sriracha BBQ Pork Tacos
The sauce of the Slow Cooker Ginger Sriracha BBQ Pork Tacos is lighter, not smokey, but has great flavor from ginger, sriracha, and garlic.
Ingredients
For The Pork:
- 2 ½ pounds pork shoulder - boneless or bone-in
1 cup ketchup (tomato sauce Australia and UK)
⅓ cup rice vinegar
3 tablespoons brown sugar
¼ cup sriracha sauce
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 radish
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.
Nutrition
Calories: 408kcalCarbohydrates: 47gProtein: 27gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 77mgSodium: 1651mgPotassium: 681mgFiber: 2gSugar: 20gVitamin A: 321IUVitamin C: 16mgCalcium: 111mgIron: 4mg
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