Asian BBQ Pork Taco Boats are a fun twist on classic flavors to create a unique experience.
Slow cooked bbq pork with an Asian twist rest in neat little tortilla boats then topped with veggies and Sriracha mayo!
Your family and friends are going to enjoy these Asian pork tacos! They are so great to serve up as an easy lunch or dinner and they make for the perfect game day appetizers too. These slow cooked BBQ pork tacos are very easy to make and just require a few hours of patience as the meat cooks in an Asian flavored sauce until it’s fall-apart good and tender.
What are Asian Pork Tacos?
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 soft flour tortillas 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.
- Pork tenderloin
- Sambal Oelek
- Garlic cloves
- Jarred ginger
- Sesame oil
- Soy sauce
- Old El Paso Soft Flour Tortillas
- Diced cucumber
- Shredded carrot
- Rice wine vinegar
- Lemon juice
How to Make Asian BBQ Pork Taco Boats
- Place your pork tenderloin into a slow cooker.
- Whisk together the ketchup, Sambal Oelek, garlic, ginger, sesame oil, and soy sauce in a bowl. Pour the sauce over the top of the pork and cover.
- Cook the pork on high for 2 hours. After that, shred the pork, and cook for an additional hour.
- Prepare the topping by combining the chopped cucumber, carrots, and cilantro in a bowl.
- Stir in the vinegar and lime juice.
- Divide the pork amongst each taco bowl.
- Top with the cucumber mixture.
- Combine the mayo and siracha. Drizzle over each taco bowl.
- Serve and enjoy!
You can find Sambal Oelek in the Asian section of your local grocery store.
What cut of pork is best for tacos?
Traditionally the most used cuts of pork happen to be pork shoulder or pork but (aka boneless Boston butt). This is because they are well-marbled in fat and will shred pretty easily. Not to mention that they are cheaper cuts of meat as well. Instead of using those though, we opt for a leaner cut of pork- the tenderloin. This will cook up to a shreddable texture without all the added fats.
What do you put on pork tacos?
You can put anything you want onto your tacos. I think they go great with cool and crisp, fresh-tasting toppings like coleslaw or the cucumber mixture I share here. Adding diced pineapple and shredded carrots is also a tasty idea.
Can I speed cook the taco meat on High?
I do not recommend adjusting the temp and time of the recipe to make it cook more quickly. There is a great chance that if you do this, the meat will turn out tougher and not want to shred as well. This is mostly in part to the pork tenderloin being such a lean cut of meat.
Looking for more variety? Here are some more great taco recipes to enjoy soon:
- Shrimp Tacos Recipe
- BBQ Beef Walking Tacos
- Fish Tacos with Catfish
- Fusion Grilled Steak Tacos
- Salmon Tacos with Jalapeno Cream
- Fusion Grilled Steak Tacos
- 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 forks, stir and cook an additional hour.
- Prepare the topping by combing chopped cucumber, carrots, and cilantro in a bowl. Stir in vinegar and lime juice.
- Divide pork among each taco bowl.
- Top with cucumber mixture.
- Combine mayo and Sriracha; drizzle over each taco bowl, serve.
Amount Per Serving Calories 182Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 44mgSodium 416mgCarbohydrates 10gFiber 1gSugar 4gProtein 16g