Slow Cooker Pork Tacos With Hoisin and Ginger Recipe (2024)

Reading the notes, I added to the base. 3 star anise, 1/4 cup of garlic chili sauce, 3 tbsp of honey, 1/2 tsp ground clove, 1/2 tsp cinnamon, juice of 3 limes (needed acid. really punched up all flavors!) 2tbs rice wine vinegar. Pork butt dusted with Zingerman's coffee spice rub. OMG this is righteous! I didn't add any Siracha until we made the tacos. Nice balance of flavors and very good meal.

I've made this several times, each time better than the last! I love that there is always plenty of amazingly flavorful broth left over which I turn into a terrific soup; rice noodles, shredded pork, more cilantro, bean sprouts.

Excellent made with chicken thighs instead of pork, will go into my slow cooker rotation.

I made this with pork loin instead of the shoulder. I chunked the loin and cooked it on high in the crock pot for about 3 hours. Then took out the pork, finely cut it, and added it back into the sauce. The meat absorbs most of the sauce. The first time I made this, I thought it was too salty (too much fish sauce), so I used less the second time, and liked it better.

You can go with your butcher's recommendation, sure. Fat is flavor. On the other hand: there's a lot of fat. A lot. I cooked the recipe both ways and a few others too, getting it ready for your use. My conclusion: skin-on, fat-on, in the slow cooker, leads to a too-greasy result. (I'd never say that about oven-cooking a pork shoulder. See, for example, our bo ssam: http://cooking.nytimes.com/recipes/12197-momof*ckus-bo-ssam

I made this in an electric pressure cooker to see if it could be made fast instead of slow! It worked perfectly. Made 1/2 the recipe with 2 lbs. trimmed pork butt cut into 4 pieces (no bone). I added a touch more water (a couple of tablespoons). Cooked at high pressure for 35 minutes and let the pressure release naturally. I de-fatted the liquid and reduced it by about 25% before recombining with the shredded meat.

I love this dish. Made it with boneless pork shoulder. Couldn't have been more tender. I'm a big fan of the sweet and fishy, so this fills the bill. Used broccoli slaw mix with equal parts rice vinegar and sweet Asian chili sauce. Put the cilantro sprigs, finely chopped peanuts and sliced green onions out for condiments. In a word, yum!

My 7 year old son said ,"this is a million times better than I was expecting!" I'm pretty sure it was a compliment. The recipe is a winner.

Brilliant. I decided to make it a day ahead and cook it much as I would smoke a pork shoulder, not trimming away all of the fat and placing the meat in the slow cooker fat side up so the flavor sank into the meat while cooking. I refrigerated the cooking liquid separately, making it easy to skim off the fat before reheating. Might try adding some finely chopped peanuts over the slaw next time.

My interpretation was to leave the onion/garlic/ginger from step 1 in the pan, and then step 2 is adding the hoisin/fish sauce/sriracha/water to the pan, making the sauce with everything together. But I see how it might be confusing since step 1 says "set aside" - making you think you should remove onion/garlic/ginger from pan?

This is a fantastic recipe. The pulled pork and the slaw can also be used to fashion a pretty mean bahn mi if there's a decent baguette within reach.

Thank you, Sam, for the slow cooker recipes. More, more, please

Made in a 325 degree oven, it took about 4 hours. Really good recipe, but I agree with Joyce's comment below that it needs a touch of acidity. I might serve it with lime wedges next time, or use a more acidic vinegar in the slaw. Still, incredibly delicious recipe, will make again.

I cooked in the oven at 300 and it pulled beautifully after 3 hours. We like it but thought the seasoning would be bolder. Don't be afraid of the fish sauce or hoisin.

The pork was so tender! And the slaw was a new taste treat with the addition of sriracha sauce and Asian pear. Only negative is the pork sauce was salty with all that fish sauce; will use half as much next time. This recipe is a keeper!

My 8 month old approves of the pork-his first time trying it! Worked very well with the boneless shoulder I found at the grocery store. Can’t wait for the leftovers!

This is really good. I ran low on hoisin sauce, so had to riff with oyster sauce/ chili garlic sauce/ some maple syrup. It worked. Otherwise followed the recipe for the meat. It cooked for 5.5 hours—half of the time at 325 and half at 350. Flipped the script and put the meat on a TON of slaw. It was great. Added scallions to the slaw and would add a little sweet next time.

This is good. Ran low on hoisin sauce so riffed with oyster sauce/ chili garlic sauce/ maple syrup. It worked. Otherwise followed the recipe for the meat. Cooked for 5.5 hours—half of the time at 325 and half at 350. Flipped the script by putting meat on top of TONS of slaw. Great idea. Added scallions to the slaw and next time would add some sweet.

Someone please share how I would make this without a slow cooker?

Absolutely sublime! Took 8 hours on low in our well loved old slow cooker. Amanda Hesser’s NYT Cookbook suggested making this with smashed cucumbers as a side which made a fantastic accompaniment. We put everything in the middle of the table with limes, peanuts, spring onions (scallions) coriander (cilantro) and sriracha to top our tacos in the middle. We all applauded the meal!

Added clove and cinnamon and vinegar and lime

Family really loved this. Make the slaw at least 1 hour before you are ready to serve so the cabbage gets a little softer. Served with hoisin on side. Will absolutely make again.

Fabulous and tasty. I added the recommendations: 3 star anise, 3 T honey, 1/2 t. cloves, 1/2 t. cinnamon, juice of 3 limes, 2 T rice vinegar. I used unboned pork shoulder. Crock pot full 7 hours on LOW. For the slaw, I used a packaged slaw adding the cukes, Asian pear, etc. Great dressing for the slaw. Thank you NYTimes, This is a keeper.

Reading the notes, I added to the base. 3 star anise, 1/4 cup of garlic chili sauce, 3 tbsp of honey, 1/2 tsp ground clove, 1/2 tsp cinnamon, juice of 3 limes, 2tbs rice wine vinegar. Pork butt dusted with any good coffee spice rub. Reader suggested Zingerman's.

Are you supposed to brown the pork shoulder? It didn’t mention it when it said sautéing the onions. Thanks.

I’m surprised that the top comments don’t mention how long this actually takes. It’s been over 12 hours and my boneless pork shoulder (4 lbs) isn’t shreddable. I did it on medium heat, also, though I used the instant pot’s slow cooker function, which is pretty unreliable.I’m also confused by the slaw - is there no salt added into the slaw? The dressing by itself tasted like pure vinegar to me. It definitely needed salt, and I’m surprised it wasn’t listed as an ingredient for it.

We modified and cooked in a hot post instead to outstanding results

Not very flavorful. The soy honey braised ones are much better

Made this as directed… Good but doesn’t belong in the “taco” category. Culturally, this dish felt so misplaced and a bit odd. I am speaking as an American who lived in Latin America for decades.

Brought this for NYE pot luck and everyone loved it. I did the Dutch oven option and left the lid off for the last hour. It browned beautifully. Cooked a total of 4 hrs at 325. I added a star anise because I had some and it was delicious. Love that pho flavor.I blended up the slaw dressing ingredients in my ninja bullet with a tablespoon of peanut butter and it was amazing. Will use that as my quick peanut dressing recipe from now on.