Slow cooked bbq pork with an Asian twist rest in neat little tortilla boats then topped with veggies and Sriracha mayo!
I love football season. I love basketball season and baseball season, golf season, hockey season and whatever sports season that comes to mind! Why? Because sports and good food just go together, am I right?
But since we are knee-deep in football season, I need to think about good football food! What will I serve while watching the playoffs? I know my family and friends would love this Tex-Mex Spinach and Artichoke dip, these Bacon Wrapped Stuffed Jalapenos as well as this Jamaican Jerk Chicken Dip! Then after we’ve filled up on dips and peppers, we can feast upon these Asian BBQ Pork Taco Boats.
Your guests are going to devour these pork tacos! The pork is slowed cooked and super tender. Each bite is covered in this piquant slightly spicy Asian BBQ sauce. This bbq recipe is so simple. Place the pork in the slower cooker, stir the sauce and pour it over. In a few hours, you have succulent pork that will melt in your mouth.
I used Old El Paso’s® Stand N’ Stuff soft flour tortillas (I found mine at Walmart) to hold my pork. These soft taco shells are awesome! They make perfect little “bowls” that hold in your filling. Nothing falls out, crumbles and folds in! While I made pork tacos, you could fill these taco boats with anything! You could even make a taco bar for your game day guests.
I topped my pork with a fresh mixture of cucumber, carrots, and cilantro and then drizzled a spicy Sriracha mayo over the top. The cool cucumber balanced out the heat from the pork and the mayo. I served these Taco Boats with ice cold Budweiser® (a winning team) along with my special football brownies (see below).
No matter which team walks away with bragging rights, I say these pork tacos are the real winner!
- 1 lb pork tenderloin
- 1/2 cup ketchup
- 2 tablespoons Sambal Oelek (found in the Asian section of your grocery store)
- 2 cloves garlic, minced
- 1/2 teaspoon jarred ginger
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 package Old El PasoÂ® Soft Flour Tortillas
- 1 cup diced cucumber
- 1 cup shredded carrot
- 1 tablespoon cilantro
- 2 teaspoons rice wine vinegar
- 1 teaspoon lemon juice
- pinch of salt
- 1/4 cup mayo
- 1-2 teaspoons Sriracha
- Place the pork in a slow cooker. In a bowl, whisk together the ketchup, Sambal Oelek, garlic, ginger, sesame oil and soy sauce. Pour sauce over pork, cover and cook the pork on high for 2 hours. After two hours, shred pork with two hours, stir and cook an additional hour.
- Prepare the topping by combing chopped cucumber, carrots, and cilantro in a bowl. Stir in vinegar, lime juice, and stir.
- Divide pork among each taco bowl. Top with cucumber mixture. Combine mayo and Sriracha; drizzle over each taco bowl, serve.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 182Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 44mgSodium 416mgCarbohydrates 10gFiber 1gSugar 4gProtein 16g
1 box (1 lb 2.4 ox) Betty Crocker Original Supreme Premium brownie mix
1/4 cup water
1/4 cup vegetable oil
Heat oven to 350 degrees. Combine the above ingredients in a medium bowl until well blended. Spread in a greased 9 x 9 ( or 8 x 8) inch pan.
Bake for 32-35 minutes (longer if you the smaller sized pan, refer to the box for baking times.). Allow brownies to cool slightly before serving.