Asian Pulled Pork Tacos with Pineapple Snow Pea Salsa

These Pulled Pork Tacos are a symphony of exotic and spectacular Asian flavor and texture in each can’t stop eating bite!

Crazy delicious Pulled Pork Tacos stuffed with juicy, tender Asian Caramel Pulled Pork smothered in delectable savory, sweet and spicy sauce and piled with fresh and tangy Pineapple Snow Pea Salsa and luxurious Sriracha Crema.   The Caramel Pork is easy to make in the slow cooker (already with rave reviews) and the Salsa and Crema can be made ahead of time for a dinner that comes together quickly when it’s “go” time!   Asian fusion never tasted so good.  

Up Close of Pulled Pork Taco with Pineapple Slaw on a cutting board

Pulled Pork Tacos

Asian fusion is one of my favorite cuisines from my Thai Chicken Tacos (terrible pics but SO good!), Teriyaki Chicken Tacos,  Korean BBQ Burgers, Sweet Chili Chicken EnchiladasTaco Spaghetti, Red Curry Beef Tacos, Thai Chicken Pizza, Asian Burgers, Salsa Verde Mac and Cheese , Korean Tacos and on and on!   So when I first made my Slow Cooker Asian Caramel Pulled Pork (already with rave reviews), I immediately knew it would be fabulous Pulled Pork Tacos.

3 Pulled Pork Taco made in the crock pot lined in a row on a cutting board

The Pulled Pork

The Caramel Pulled Pork is the star of these Pulled Pork Tacos and is stand alone delicious – thus it’s own recipe – bathed in a multi-dimensional sauce infused with coconut milk, soy sauce, sweet chili sauce, fish sauce, sriracha, ginger and garlic.  It’s luxuriously silky, savory, tangy and zingy, with a splash of heat.

Asian sauce being drizzled on pulled pork in the crock pot

How To Make Pulled Pork Tacos

  • The Pulled Pork itself is rubbed with spices and seared for maximum flavor and tenderness and then bathed in the dump-and-run-sauce.
  • Next,  let the pulled pork cruise on LOW for 8 to 10 hours or on HIGH for 5-6 hours OR until pork is fall apart tender while the aroma permeates every nook and cranny of your home and reminds you what deliciousness awaits.   As with all meats, if it’s not easy to shred with a fork, it just needs to cook longer.  The key to crazy tender meat is the cooking time.
Slow cooker Asian Caramel Pulled Pork in slow cooker

Pulled Pork Taco Toppings 

While the Pulled Pork is stand-alone-delicious it becomes exponentially more delicious when piled with Pineapple Snow Pea Salsa and silky Sriracha Crema all cocooned in a tortilla.  The refreshing sweet tang of the crunchy Pineapple Snow Pea Salsa against the rich caramelized pork is a match made in in ying and yang heaven.  Because after all, the best thing about tacos is layering them with flavors and textures so you have mouthfuls of  savory, sweet, tangy, fresh, creamy, crunchy all in one mouthful.

pineapple snow pea salsa in a silver bowl with gold tongss

The Pineapple Snow Pea Salsa is a quick tossing together of fresh pineapple, snow peas, red bell pepper, jalapeno, red onion, cilantro and lime juice – so fresh and bright and so ready to be piled on your Asian Pulled Pork Tacos!

The Sriracha Crema is a quick whisking of sour cream, mayo and Sriracha.  You can completely customize the heat on the Sriracha Crema from a hint of spice to blow-the-roof-off spice – totally up to you!

You can make both your Pineapple Snow Pea Salsa and your Sriracha Crema while your pork is tenderizing. which I love because not only does it make dinner time easy, they actually tastes better this way!

Top shot of picking up a pulled pork taco on a cutting board

Now pile your tortilla with Caramel Pulled Pork, Pineapple Snow Pea Salsa and your Sriracha Crema and prepare yourself for the best Pulled Pork Tacos of. your. life.

If you love everything pulled pork, be sure to check out my Tacos Al Pastor, Carnitas, BBQ Pulled Pork, Beef Barbacoa to find more new family favorites!

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Up Close of Pulled Pork Taco with slaw on a cutting board
Up Close of Pulled Pork Taco made in the slow cooker on a cutting board

Slow Cooker Asian Pulled Pork Tacos

These Pulled Pork Tacos are a symphony of exotic and spectacular Asian flavor and texture in each can’t stop eating bite! These crazy delicious Pulled Pork Tacos stuffed with juicy, tender Asian Caramel Pulled Pork smothered in delectable savory, sweet and spicy sauce and piled with fresh and tangy Pineapple Snow Pea Salsa and luxurious Sriracha Crema.   The Caramel Pork is easy to make in the slow cooker (already with rave reviews) and the Salsa and Crema can be made ahead of time for a dinner that comes together quickly when it’s “go” time!   Asian fusion never tasted so good.  
Servings: 10 -12 tacos
Total Time: 5 hrs 30 mins
Prep Time: 30 mins
Cook Time: 5 hrs

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Ingredients

Asian Caramel Pulled Pork

Pineapple Snow Pea Salsa

  • 2 cups chopped fresh pineapple
  • 6 oz. snow peas, ends trimmed, julienned then cut in half
  • 1 red bell pepper chopped small
  • 1/2 red onion diced
  • 1 whole jalapeno, seeded, deveined, minced
  • 1/2 cup loosely packed cilantro finely chopped
  • 1 tablespoon lime juice

Sriracha Crema

  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 teaspoon sriracha more or less to taste

Instructions

  • ASIAN CARAMEL PORK – Prepare Pork according to directions. While the pork is cooking, prepare Salsa and Crema – directions to follow.
  • PINEAPPLE SNOW PEA SALSA – Add all of the Salsa ingredients to a large bowl. Toss to combine. Can be served immediately or even better chilled.
  • SRIRACHA CREMA – Add all of the Crema ingredients to a small bowl. Whisk to combine. Store in the refrigerator until ready to use.
  • ASSEMBLE tacos by layering tortilla with pork, salsa and crema (rice would also be a delicious layer). Serve with additional sriracha, lime juice and cilantro if desired.

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58 Comments

  1. Jessica says

    I have made so many dinners from recipes found on Pinterest but I have never left a review. There was no way I could not let everyone looking at your recipe not know how absolutely SCRUMPTIOUS this meal is!!! OMG!!! My mouth is watering thinking about it!!! I will be making this many times in the near future!!!

    • Jen says

      You are the best Jessica, thank you so much for leaving such a glowing review! I’m so pleased you loved this recipe so much! I hope you enjoy exploring my recipes and discover many new favorites!

  2. TGlow says

    The salsa looks amazing! My husband isnt a huge pulled pork fan, could I follow the pulled pork recipe and sub a beef chuck roast or do you think you would go better with your beef Barbacoa??? Thank you!!!

    • Jen says

      Yes, you can absolutely use beef chuck roast – yum! You could also use the beef barbacoa – it just totally depends on what mood you’re in because flavor profiles are pretty different.

  3. Kristi says

    I’m wondering how this could be made in an instant pot vs slow cooker. Has anyone tried it that way?

    • Jen says

      Hi Kristi, you can cook the pork in the IP by cutting into 4 chunks, wet rubbing and searing using the sauté setting. Pressure cook/manual on high pressure for 60 minutes with the slow cooker sauce, making sure vent is set to sealing. Let the pressure release naturally for 20 minutes or until pin drops.

  4. Kristine says

    Hi! I found this recipe on Pinterest and wanted to give it a try! Would it be possible to make it in the over instead of a slow cooker? If so, what temperature and for how long.

    Thanks!

    • Jen says

      Yes! Tightly cover and bake at 425 F for 30 minutes then reduce the temperature to 325 F and continue to roast for an additional 5-6 hours or until super tender. Check the pork the last couple hours of cooking to make sure there is still liquid and add a little coconut milk if needed.

  5. Becca says

    Made these today and lemme say THANK YOU! These are a flavor explosion of goodness! The pulled pork is amazing on its own, but when you add the crema and then the pineapple salsa, it puts it over the edge! Sooooooo good! I made the recipe according to the directions except I didn’t have snow peas and I can’t tolerate cilantro so those two items were missing from the salsa. However, I wouldn’t have changed a thing! Absolutely delicious and I will be making this again! Had my in-laws over and they loved it as well! Absolutely top-notch!

    • Jen says

      Thank you so much for taking the time to comment Becca, I’m so pleased this recipe was loved by everyone!

  6. Kaitlyn says

    Has anyone tried this by trading the pineapple for mango? I am allergic to pineapple and looking for an alternative and mango was my first thought. Any other alternatives? It looks so good though.

    • Jen says

      I think mangos would be delicious!

  7. Hannah says

    Hi! I am making this for 2 people so am using pork loin instead so it’s not as much. Does that change the cooking time in the crockpot?

    • Jen says

      Hi Hannah, pork loin doesn’t shred well because it’s not as fatty and shouldn’t be overcooked or it will dry out, so you’ll likely need to chop it instead. As far as cooking time, cook on LOW for 2 – 4 hours (check early) until pork registers between 145-and 150-degrees F (63 and 65 degrees C) at the thickest part of the tenderloin. This means the pork will be juicy and slightly pink in the middle. Start checking the pork early, you don’t want to accidently overcook it. Smaller pork loins will take closer to 2 hours, larger pork loins will take closer to 3.5 hours.

  8. Bridgette says

    They are amazing!!! Time consuming but worth it!!!! I make for guests all the time!!!

    • Jen says

      Thanks for taking the time to comment Bridgette, I’m so pleased these tacos are worth the effort!

  9. Mechelle B says

    This recipe was a big hit in our house! Amazing flavor. Defiantly will be making this again!

    • Jen says

      I love hearing everyone loved it, thanks Mechelle!

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