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Slow Cooker Banh Mi Pork Tacos

Slow Cooker Banh Mi Pork Tacos - Taco Fuseday

Author: Ryan Chapman
Servings : 8


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


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.


NOTE:  You can get Primal Kitchen mayonnaise HERE.