If you’re looking for a flavor-packed dinner that feels a little special but is actually super simple to make, these Asian BBQ pork tacos are it. They’re the perfect mix of sweet, tangy, and spicy, with tender pork, quick-pickled veggies, and crunchy cabbage all wrapped up in a soft tortilla. Basically, my dream taco.
What I love most about this recipe is how hands-off it is. The pork cooks low and slow in the sauce, soaking up all those delicious flavors while you go about your day. And while it simmers away, you’ve got just enough time to whip up the quick pickled carrots and cucumbers, which add the perfect fresh crunch to balance the richness of the BBQ pork.
Making Asian Style BBQ Pork Tacos
Start with the sauce.
In a small bowl, stir together your BBQ sauce, soy sauce, honey, rice vinegar, chili paste, minced ginger, and sesame oil. I usually reserve a couple tablespoons of the sauce to drizzle on top of the tacos later—it adds a final punch of flavor.
Slow cook the pork.
Place the pork roast in your slow cooker and pour the sauce over the top. Cook on low for 6–7 hours or high for 3–4 hours, until it’s super tender and easy to shred. If it looks like there isn’t enough liquid, add about ½ cup of chicken broth or water to help it along.
Pickle the veggies.
While the pork cooks, prep your quick pickled carrots and cucumbers. Just pop the shredded carrots and thin cucumber slices into a jar (I use a Ball canning jar), then pour in the rice vinegar, water, and sesame oil. Shake it up and let it chill in the fridge until you’re ready to serve.
Shred the pork.
Once the pork is done, shred it with two forks or cut it into strips—whatever texture you prefer. Toss it back in the sauce to soak up even more flavor.
Assemble the tacos.
Warm your tortillas, then pile on the shredded pork, cabbage or slaw, pickled veggies, and a sprinkle of sesame seeds and sliced scallions. Finish with that reserved sauce (if you saved some) and a squeeze of fresh lime juice. So good!
Tips and swaps
- Make it spicy: Add extra sriracha or a few dashes of chili oil to the sauce for more heat.
- Low-carb option: Serve the pork and toppings over a cabbage slaw base instead of a tortilla for a bowl-style version.
- Meal prep friendly: The pork and pickled veggies both store well in the fridge, making these tacos perfect for quick weeknight dinners or lunch leftovers.
Asian Style BBQ Pork Tacos
Equipment
- Mixing Bowls
- Slow Cooker
Ingredients
- 2 lb boneless pork roast
- Tortillas of choice I used whole wheat
- 1/2 cup thick bbq sauce of choice I used True Made Foods lower sugar bbq sauce
- 4 tbsp soy sauce
- 3 tbsp honey
- 3 tbsp rice vinegar
- 1-2 tsp chili paste or sriracha
- 2 tbsp ginger I love The Ginger People minced ginger
- 1 tbsp sesame oil
- 1/2 cup rice vinegar
- 1/2 cup water
- 1 tsp sesame oil
- 2 carrots shredded
- 1 cucumber cut thin
- Sesame seeds
- Scallion
- Cabbage or slaw shredded (can toss with a little apple cider vinegar for extra kick)
- Lime wedges for garnish
Instructions
- Combine sauce ingredients and adjust spice level to your preference
- (Optional) reserve 2 tbsp sauce for topping tacos
- Put pork roast in slow cooker, cover in sauce, cook on high 3-4 hours or low 6-7 hours. Should be tender. If there’s not enough liquid, add some chicken broth or@water (about 1/2 cup). 4. Shred carrots and cut cucumber, put in jar of choice (I use a Ball Canning jar), pour rice vinegar, water, and sesame oil in, and shake to distribute. Let sit in fridge while meat cooks so the veggies can pickle.
- Once meat is done, cut into strips (roughly 2 inches long) or shred with a fork, put in tortilla and top with shredded cabbage and pickled veggies + scallion and sesame seeds. Garnish with extra sauce and a squeeze of lime and enjoy!
