Slow Cooker Banh Mi Pork Tacos - Taco Fuseday
Servings : 8
Ingredients
Slow Cooker Banh Mi Pork
- 2 lb pork sirloin tip roast 1.5-2 lbs is fine
- 1 Tbsp extra virgin olive oil
- 4 cups vegetable broth or chicken broth
- salt
- pepper
- 1 onion medium, chopped
- 1 jalapeno fresh, sliced
Pickled Slaw
- 1 carrot large, peeled and julienned
- 1 daikon radish small, peeled and julienned
- 2/3 cup rice vinegar
- 2 tsp coconut sugar
- 1/3 cup water
- 1 tsp salt
Chili Mayo
- 1/3 cup mayonnaise clean such as Primal Kitchen (see notes)
- 2 tsp chili garlic sauce such as Huy Fong
Toppings and Accessories
- 1 cucumber sliced
- 2 jalapeno fresh, sliced
- cilantro fresh, chopped
- 16 each 100% whole grain soft flour tortilla or corn tortillas if preferred
Instructions
Slow Cooker Banh Mi Pork
- Heat the olive oil in a large pan over medium heat.
- Brown all sides of the pork roast in the pan (about 3 minutes per side).
- In a slow cooker, add the broth, chopped onion, and jalapeno. Now add the browned pork roast to the slow cooker along with any juices from the pan.
- Cook the roast on high for 4-6 hours or low for 6-8 hours until the roast can easily be shredded with two forks.
Pickled Slaw
- Add the vinegar, water, sugar, and salt to a container with a lid such as a jar or food storage container. Shake until the sugar is dissolved.
- Add the carrots and radish and shake to coat.
- Refrigerate for at least 30 minutes.
Chili Mayo
- Mix the mayo and chili garlic sauce and store in the refrigerator.
Assembling Tacos
- Serve the tacos by filling tortillas with sliced cucumbers, then pulled pork, then slaw, then toppings and chili mayo.
Notes
NOTE: You can get Primal Kitchen mayonnaise HERE.