Slow Cooker Pork Tacos With Hoisin and Ginger

By Sam Sifton

Updated October 27, 2025

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
5 to 7 hours, largely unattended
Rating
5(3,632)
Comments
Read comments

This recipe uses a mixture of hoisin and fish sauces as braising liquid, and is a riff on an old Corinne Trang recipe for wok-fried rib tips. It results in a tangle of pulled pork that is best accompanied by a bright and crunchy slaw, and served on warm flour tortillas that recall the soft pliancy of Chinese bao. Cooking time will vary depending on the slow cooker you’re using, but generally the meat begins to fall apart nicely in the neighborhood of 5 to 7 hours. And of course you don't need a slow cooker. To make the dish in a covered dutch oven, cook in a 325-350 degree oven for 4 or 5 hours, or until the meat shreds easily from the bone.

Featured in: The Slow Cooker, Redeemed

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:6 to 8 servings

FOR THE PORK

  • 1 tablespoon sesame oil

  • 1 medium-size yellow onion, peeled and diced

  • 8 cloves garlic, peeled and minced

  • 2 tablespoons fresh ginger, peeled and minced

  • ½ cup hoisin sauce

  • ¼ cup fish sauce

  • 1 tablespoon sriracha sauce

  • ½ bone-in pork shoulder, skin and fat removed, approximately 5 pounds

  • 12 to 16 flour tortillas, warmed

FOR THE SLAW

  • ⅓ cup rice vinegar

  • 2 teaspoons grated fresh ginger

  • 1 tablespoon sesame oil

  • 2 tablespoons neutral oil, like peanut or grapeseed

  • 1 teaspoon sriracha sauce, or to taste

  • 1 small green cabbage, cored and sliced thinly

  • 2 medium-size cucumbers, peeled and sliced into julienne

  • 2 medium-size carrots, peeled and sliced into julienne

  • 1 Asian pear, peeled, cored and sliced into julienne

  • ½ bunch fresh cilantro, rinsed, dried and roughly chopped

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

60 grams carbs; 134 milligrams cholesterol; 822 calories; 20 grams monosaturated fat; 8 grams polyunsaturated fat; 14 grams saturated fat; 46 grams fat; 5 grams fiber; 1802 milligrams sodium; 42 grams protein; 12 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Prepare the pork: Place a sauté pan over medium-high heat. After a minute or so, swirl in the sesame oil and then the onions, stirring to combine. Sauté for about 5 minutes, then add the garlic and continue to cook until the onions are soft and becoming translucent. Turn off the heat, stir in the ginger and set aside.

  2. Step 2

    Add the hoisin sauce and the fish sauce to the pan, and stir to combine, loosening the mixture with a little less than half a cup of water. Add sriracha sauce to taste.

  3. Step 3

    Put a few spoonfuls of the sauce in the bottom of a slow cooker, then nestle the pork on top of it. Pour the remaining sauce over the top of the pork. Cover the slow cooker and cook on low for 5 to 7 hours, or until the pork shreds easily with a fork. Remove the pork from the slow cooker and allow to rest for a few minutes.

  4. Step 4

    Meanwhile, make the slaw: Put the vinegar, ginger, sesame oil, neutral oil and sriracha sauce in a large bowl and whisk to combine. Add the cabbage, cucumbers, carrots and Asian pear and toss to combine.

  5. Step 5

    Shred the pork with a pair of forks. Discard bones. Return the pulled pork to the slow cooker and stir to combine with the juices. Serve with the slaw and warmed tortillas, with the cilantro on the side.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
3,632 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

RJ

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.

katy lesser

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.

Sallyc

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

Kentfield Barbara

For a 2 lb shoulder I used 1/2 the marinade, adding a little Chinese 5 spice and 2 teaspoons of chili garlic sauce then cooking it on low for 71/2 hours. It was really good with the slaw to which I added about a tsp. of sugar. I simply used a shredded Cole slaw which had carrots. Easy! I topped them with lots of cilantro, lime and a little torn mint leaves. Will make again.

jane r

Was fine first night as tacos but wonderful following day with braised leeks and white rice. That’s way to go for next next time.

M-

Made this in our Dutch oven at 350° for 4 hours and followed the recipe exactly. Incredible!! I don’t know about the slow cooker, but in the dutch oven it thickened up the sauce beautifully and caramelized, which was great to have when mixing in the pork shreds. Do not skip the slaw topping. I want to make this again but with the additional spices from the top comment just to try that, although the recipe is perfect as written.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.