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.
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 Enchiladas, Taco 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.
Why you’ll love this Asian 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.
Pulled Pork Taco Ingredients
- Pork butt/shoulder: Use 4-5 pounds of pork butt or pork shoulder. Both come from the front of the pig (not the rear). If you have a choice between pork butt and pork shoulder, use pork butt, often called Boston butt. It is named after the barrels (butts) pork used to be stored around the time of the Revolutionary War. Pork butt has more fat marbling throughout the meat, so it emerges more fall-apart-tender. Be sure to trim off any excess fat.
- Wet rub: Toasted sesame oil, ginger powder, garlic, salt, onion powder and pepper are combined to create a flavorful rub. Take care to use toasted sesame oil and not regular which doesn’t have as much flavor.
- Coconut milk: Please use full-fat, unsweetened coconut milk for restaurant-style creamy, flavorful sauce. Most importantly, light coconut milk can split due to the long cooking time in the slow cooker.
- Soy sauce: Use reduced-sodium so the sauce isn’t too salty.
- Fish sauce: I promise fish sauce will not make your Thai chicken curry taste fishy – even though it smells fishy! It is necessary to infuse the dish with its nutty, rich, savory, salty flavor. If you’ve never used fish sauce before, it can be found in the Asian section of any grocery store.
- Rice wine: If you cook much Asian food, this should become a pantry staple. I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning,” which is commonly found in the Asian section of most grocery stores. You can also Amazon it. I highly suggest you Google images before you head to the grocery store so you know exactly what you are looking for. The best substitute for rice wine is pale dry sherry.
- Chili sauce: Use your favorite Asian chili sauce. I use Sambal Oelek with a green lid.
- Asian sweet chili sauce: Instead of adding sugar to balance the umami-rich ingredients, Asian sweet chili sauce adds both sweetness and spice. It is made with chilies, onion, garlic, brown sugar, and fish sauce. You should be able to find it easily in the Asian aisle of your grocery store.
- Cornstarch: This helps the sauce thicken up so it isn’t watery.
- Brown sugar: This is combined with water at the end of cooking to make our “caramel” sauce. Use light brown sugar.
- Pineapple Snow Pea Slaw: This refreshing, sweet, tangy, and crunchy slaw is made with chopped fresh pineapple, julienned snow peas, red bell pepper, red onion, jalapeno, minced cilantro, and lime juice. Add additional lime juice or jalapeno seeds to taste.
- Sriracha Crema: This easy crema marries the flavors together with a kick of creamy heat. It’s quick whisking of sour cream (may sub Greek yogurt), mayonnaise, and sriracha.
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.
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.
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!
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.
How to serve this Pulled Pork Tacos Recipe
We love serving this pulled pork tacos recipe with bok choy, coconut rice, macaroni salad, or ramen noodle salad.
How to store leftover Asian Pulled Pork Tacos
To store leftover Asian pulled pork tacos, keep the pulled pork, slaw, and crema separate. Refrigerate the pulled pork in an airtight container for up to 3-4 days. Tortillas should be kept in a resealable plastic bag or wrapped in foil to keep them from drying out. When ready to eat, reheat the pork in the microwave or on the stove until it is thoroughly warmed, then assemble the tacos with the fresh slaw and tortillas.
Pulled Pork Taco Recipe FAQs
Carnitas are a type of pulled pork. Both carnitas and pulled pork are slow-cooked pork dishes. Still, carnitas is a Mexican dish where the pork is typically braised or simmered with seasonings like cumin, oregano, and citrus until tender, then crisped up by cooking at a high temperature just before serving. Pulled pork, on the other hand, is an American dish usually associated with barbecue (or Asian fusion in this case), where the pork is slow-cooked with a smoky flavor profile and often coated in a tangy barbecue sauce. The primary difference lies in their seasoning and preparation methods, giving each a distinct flavor and texture.
The difference between shredded pork and pulled pork mainly lies in their preparation and texture. Pulled pork is specifically slow-cooked, often smoked or braised, until it is tender enough to be easily pulled apart by hand or with forks, resulting in a stringy texture. Shredded pork, on the other hand, refers to pork that has been cooked and then shredded by any method, which could include roasting, boiling, or baking. While pulled pork is a type of shredded pork, shredded pork can encompass a wider range of cooking methods and doesn’t necessarily have the distinct smoky or slow-cooked flavor of pulled pork.
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!
LOOKING FOR MORE TACO RECIPES?
- Cilantro Lime Shrimp Tacos
- Chili Lime Chicken Tacos
- Tacos Al Pastor
- Turkey Tacos
- Baja Fish Tacos
- Blackened Fish Tacos
- Baked Fiesta Ranch Chicken Tacos
- Buffalo Chicken Tacos
- and on and on…
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Asian Pulled Pork
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Ingredients
Asian Caramel Pulled Pork
- 1 recipe Asian Caramel Pulled Pork
- 10-12 taco size flour tortillas
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.
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Rachel says
Snow pea salsa is genius. Everything about this recipe sounds delicious!
Jen says
You’re so kind, thank you! It just is the perfect pairing!
Amanda says
Can you use chicken instead of pork?
Jen says
You will probably need to adjust cooking times but I think it would be delicious!
Dawn says
I’m drooling over this and it is 8AM! My taco shells never look as yummy as yours. What brand do you buy? Do you heat them over fire? In a pan? Thanks!!
Jen says
Thanks Dawn, I think you will love them! These are just Mission Tortillas (I love how soft they are) that I place the directly on the burners of my gas stove to char them slightly.
mjskitchen says
These looks scrumptious! I could eat that pulled pork right out of the pot, but yes, it’s better wrapped in a tortilla. 🙂
Jen says
Thank you so much! It is definitely hard to resist straight out of the pot – I do a little of both 🙂
Ben Myhre says
I found this on Pinterest and had to click on this. It looks so good!
Jen says
I’m so happy you did, welcome! I think you will absolutely love them!
Laura says
These tacos were absolutely delicious! The only change I made was real ginger and garlic because I did not have powdered. My son said “if I ordered these in a restaurant I would go back next week and get them again they were so good” Your photographs are so appealing they make me want to try everything! Thank you so much for sharing your recipes!
Jen says
YAY! I’m so happy they were a hit and I love your son’s comment :)! Thank you for your kind words about the photos – when I started I never expected to love that part of it so much!
Tina says
This recipe was sooooo good!! New family favorite. Thanks,
Jen says
Awesome, I’m so happy it’s a new favorite! Thanks Tina!
Chelsea says
Hi! Can’t wait to try these making them for company Sunday! No better way to spend a Sunday then eating tacos and drinking margaritas ! Question, the crema recipe just says 1/2 sour cream 1/2 what? Cup, container?
Thanks!!
Jen says
Hi Chelsea, thanks for pointing that out! It should be 1/2 cup, I’ve corrected the recipe. Enjoy!
Amber says
I made these ASIAN PULLED PORK TACOS WITH PINEAPPLE SNOW PEA SALSA last night for dinner and my entire family LOVED everything about them! I had to purchase quite a few items at the store that I’ve never used such as fish sauce and Asian wine seasoning and I was a bit hesitant, however it was the most delicious pulled pork recipe I’ve ever made! Thank you so much and my family has decided that they would prefer Asian tacos over Mexican tacos any day! I made double the amount of salsa and served with tortilla chips – Delicious!!!
Jen says
yessss! I’m thrilled they were a hit with the entire family and the “most delicious pulled pork” you have ever had! I guarantee you will use the other Asian ingredients if you look at my other Asian recipes so they won’t go to waste 🙂
Lynne says
I had to make this, the photos were so appealing and I had many of the ingredients…except for the pineapple snow pea salsa. I had to talk my husband through the grocery store so he could find them. It really is a perfect balance of flavors with so much going on, you can’t wait for your next bite.
Every recipe I have tried of yours has been excellent! I’m so glad I get your emails so I can take an adventure in the kitchen trying something new.
Jen says
I love your comment and I love that you are having fun exploring new recipes! Thanks so much Lynne! I’m thrilled these tacos were another hit!
Kelly Byler says
I’m making this now. I goofed up and forgot to sear the pork before pouring the wet marinade over it. Do you think it will still turn out ok?
Jen says
Hi Kelly, yes it will still be delicious! Searing adds another layer of rich, complex flavor but is not essential. Enjoy!
Nicole Ward says
have you ever made everything a couple of days ahead of time and then re-heated the pork and assembled everything? – just wondering if these would re-heat and assemble well if I pre-prepare??
Jen says
Hi Nicole, yes you can make everything ahead except I would keep the pineapple and lime juice separate from the slaw until a few hours beforehand. Enjoy!
Kristi says
Your tortillas look awesome too! How do you make them?
Jen says
Thanks! I simply char them by placing them directly on the burner of my gas stove and flipping with tongs.
Barbara E says
Soooo yummy! I made these the other night & asked my husband to rate them on a 1-10 scale and he gave them a 12!! We will definitely be having them again!
Jen says
12 out of 10- Wow! Thank you so much, Barbara! I have been working my way through a backlog of comments and see yours somehow got lost in the mix! I appreciate you and hope you’re well!
Lisa says
I made this for Mother’s Day dinner last night and everyone loved it! I made one batch of chicken and one of pork, and there was plenty of sauce for both batches of meat with just one sauce recipe. Also I used shredded cabbage in place of snow peas because that’s what I had, and it was wonderful! Thank you!!!!!
Jen says
Thanks so much Lisa and Happy Mother’s Day! I’m so pleased it was a winner with both chicken and pork!
Ann Vanderberg says
We have made these before and they are awesome. So we are having a small get together and have decided to serve these scrumptious tacos. What would you recommend to serve with? Just tortilla chips? And what for dessert? Thanks my creative side of the brain is shot. Thanks so much! Ann Vanderberg
Jen says
Hi Ann, I hope my response isn’t too late! I would serve:
Chips with guacamole: http://carlsbadcravings.com/ and/or Corn Salsa https://carlsbadcravings.com/corn-salsa/
Cilantro Lime Rice: https://carlsbadcravings.com/one-pot-cilantro-lime-rice-with-black-beans/
Simple fruit or fruit salad: https://carlsbadcravings.com/fruit-salad/ OR pina colada fruit salad: https://carlsbadcravings.com/pina-colada-fruit-salad/
Sarah says
Made this tonight. So good! My husband and kids said could compete with Torchy’s.
Jen says
Thank you so much Sarah!
Melissa Rogers-Obal says
So this is probably the 30th or so recipe of yours that I’ve made and loved, but this is hands down one of the best things I’ve made EVER! It’s also knocking my beloved chicken/bacon/pineapple taco recipe out of the top spot of my “best taco” list, so you know I’m serious. 😉 The sweetness of the caramel is perfectly balanced by the subtle heat of the Sriracha crema and the crunch of the slaw. Another 8 thumbs up from my family!
Jen says
Thank you for your awesome comment and ultimate review Melissa! First of all, thank you for making so many of my recipes, I’m honored you are loving them! Secondly, I LOVE hearing how much you and your family loved these Asian pork tacos – you have great taste! For them to take the coveted top taco spot is serious business! I hope you continue to enjoy exploring my site and hopefully continue to find many pedestal knocking favorites!
Starla says
This recipe is fabulous ! Everyone loved it and will be making many times over. Thank you !
Jen says
You’re so welcome Starla, I’m so pleased it was such a hit!
Cindy says
This was really good! I cooked mine in the oven for 4 hours at 300 deg. I omitted the snow peas in the salsa and substituted cucumbers. For the Siracha Mayo I omitted the sour cream and added the sweet chili sauce and lime juice. Definitely making again!
Jen says
Thanks Cindy, I love hearing this recipe will be on repeat! Your swaps sounds delicious!
Karen says
Can’t wait to make these.
Are they made with small Tortillas?
I think I’ll use the larger oned
Jen says
I use taco size but you can use whatever you like!
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!
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.
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.
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.
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!
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!
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.
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!
Kelly says
These were amazing! The layers of flavor are on point and the sticky caramel sauce is to die for. I’ve never had a snow pea salsa before but it paired so well with the pineapple and the Asian pork flavors. I will absolutely be making this again…one of the best recipes I’ve ever made!
Jen says
Hi Kelly! I am just finding this comment, and I am so glad that it was such a hit for you! I am thrilled that it will be a repeat!
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!
Tara says
Made this tonight. It was delicious! I made it in my instant pot instead. My family loved it. Will definitely make again. Thank you.
Jen says
Awesome Tara, so pleased you loved it!
Destiny says
Holy WOW what an amazing dish.
My family raved about this. We are going to try the meat as a burrito like Costa Vida and try it with rice and steamed veggies. Wow – perfect flavor. I did it exactly as written and would not change anything.
This is too notch. Thank You
Jen says
Thank you so much, Destiny! I am so happy it was such a hit, yay! I hope you have a wonderful week and find more recipes to enjoy!
Cari N. says
I made the Asian Caramel Slow Cooker Pork and I was AMAZING!!! I also made the toppings. It’s definitely a new favorite! I can’t wait to taste your other creations because this one was a flavor explosion in my mouth!
Jen says
Yay! Thank you so much, Cari, I am so happy it’s a new favorite! I hope you have a wonderful week and find more recipes to enjoy!
Tess says
I have made several of your dishes and loved every one. This recipe is truly amazing! I followed the recipe exactly as written. My husband is not a fan of smoked pork so this will be my go-to pulled pork from now on. I’ll be making won tons with leftovers today.
Jen says
Thank you so much, Tess, I am so happy this is a new “go-to” recipe! Great idea to make won tons with the leftovers- delicious! I hope you have a wonderful week and find more recipes to enjoy!
Crystal says
I made the Asian Pulled Pork Tacos for my husband’s birthday/Father’s day celebration. These tacos are excellent, and everyone enjoyed them. I bought an 8lb. pork butt, so I doubled everything. However, doubling the meat meant 7+ hours on high in the slow cooker, which I didn’t account for when I started, so we ate dinner a little later. It would have been 9-10 hours if I cooked it on low. This was a fairly involved recipe for me, so when I make it again, I think I might chop up the pineapple and veggies the night before and sear and marinate the roast overnight.
Jen says
Great idea to prep beforehand! I am so glad everyone enjoyed them! Thank you, Crystal!
S Nunt says
Family went absolutely crazy for this recipe!! They fought over who should be able to keep the leftovers. It’s a lot of chopping and takes some time but totally worth it! Thanks for sharing!!
Jen says
I am thrilled this was such a hit! Thank you so much, Suzy, I’m so glad it was worth the effort!
Erica says
Holy crap! Why didn’t I try this recipe sooner?? AMAZING, everyone loved it. Thanks for another winner!
Jen says
I am thrilled this was another winner! 🙂 Thank you so much, Erica!
Stephanie Laird says
how do you make your tortillas look like that?
Jen says
Hi! You add the tortillas directly to the burner of your gas stove then flip with tongs once they are charred on one side. You can also accomplish this on the grill as well. Hope this helps!
Jen says
These are amazing!
Jen says
Thank you! I’m so glad you enjoyed them!
Heather Torre says
By the time I was done making these, I joked that I hoped we’d dislike them and would never make them again. They were quite labor-intensive! But, I’ve never made a single recipe of yours I didn’t love, and sure enough, these were absolutely deliclious!
Jen says
Haha I am so glad that it was worth the effort! Thanks for giving them a try!
Tracie says
Great recipe, made lunch for my coworkers and they loved it! Followed ingredients for both the pork and the salsa but did cook the pork in my Instant Pot instead of a crock pot!
Jen says
You sound like the best coworker ever! I am so glad it turned out great!
PeteLee says
One of my favorites! Yes a bit of labor at the beginning. But, once the pork is in the slow cooker it is smooth sailing. The flavor in these in simply amazing!
How can you store the leftovers?
Jen says
I’m thrilled you love this! For leftovers, I recommend keeping the pulled pork, slaw, and crema separate. Refrigerate the pulled pork in an airtight container for up to 3-4 days. Tortillas should be kept in a resealable plastic bag or wrapped in foil to keep them from drying out.
Then, when ready to eat, simply reheat the pork in the microwave or on the stove, then assemble the tacos with the fresh slaw and tortillas. Enjoy!
Erin says
Making these today! What did you do to blacken your taco shells in that photo?
Jen says
Hi Erin, I char them on my open gas stove. Just place them on the burner for 15 seconds or so per side. Enjoy!
Anne says
Can you make the pork this ahead of time and freeze?
Anne
Jen says
Hi Anne! You can freeze this pulled pork for 3-6 months. I hope you love it!