Pulled Pork Taco with Asian Slaw

The weather is cooling here in New England which means one thing…I have officially pulled out my slow cooker. 🙂 Don’t you love coming home to a warm meal that has dutifully cooked while you are doing other things? I certainly do!

Today, I am sharing a recipe I prepared this week. I had a craving for an Asian style pork taco with a crunchy homemade slaw. Just for the heads up, this recipe was easy to prepare but does require a few steps. When serving, I like to leave the slaw, pulled pork and warmed corn torillas in separate serving bowls so everyone can fill their own tacos as desired. I tend to go back for seconds on the slaw.

Ready to dive in?


The slaw can be prepared a couple hours early, if you prefer. I made my slaw with red cabbage (yes, it is low FODMAP in a 1 cup portion), grated carrots and kale. Sounds healthy, right?  Well, it is!

Did you notice in the Monash University Low FODMAP diet app that carrots are now listed with the note: ‘FODMAPs were not detected in this food’?  Good to know!


To season the lean pork tenderloin, I used Casa de Sante’s BBQ rub. This is a garlic and onion free product with a great taste. Check out this spice mixture here.

If you don’t want to order this product, you could experiment making your own rub with a mixture: 2 teaspoons brown sugar and 1/2 teaspoon of the following ingredients (adjusting to your personal preference): salt, smoked paprika, black pepper, oregano, cumin AND 1/8 teaspoon asofoetida and cayenne.

I slow cooked the pork for about 2 hours on high and 2 hours on low in the slow cooker …and then shredded the pork meat using 2 forks.

I also diced up some fresh pineapple to layer into taco too. The contrast of sweet and savory flavors was perfect. I didn’t have time to buy fresh cilantro at the market, so did without it this time. But, if you are a cilantro fan, that would add another flavor dimension, for sure.


Pulled Pork Taco with Asian Slaw


  • Serves: 8
  • 1.5 pound pork tenderloin
  • 1 tablespoon suitable sweet and savory pork rub (I used Casa de Sante BBQ rub) OR make your own rub: Combine: 2 teaspoons brown sugar and 1/2 teaspoon of the following ingredients (adjusting to your personal preference): salt, smoked paprika, black pepper, oregano, cumin and 1/8 teaspoon asofoetida and cayenne
  • Pork Glaze:
  • 1 tablespoon maple syrup
  • 1 tablespoon sesame oil
  • 1 tablespoon freshly grated ginger
  • pinch pepper flakes (optional)
  • 1 teaspoon brown sugar
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cumin
  • Red Cabbage, Kale and Carrot Slaw
  • 1 1/2 cup thinly sliced red cabbage
  • 1 cup kale, finely chopped
  • 1/2 cup grated carrots
  • 1 tablespoon olive oil
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon brown sugar
  • 2 tablespoons reduced sodium soy sauce (I used San J reduced sodium soy sauce)
  • 1 teaspoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame seeds (can toast up for flavor boost)
  • 1 tablespoons finely sliced scallions
  • 1 cup finely diced pineapple
  • Garnish: sliced jalapeno peppers and cilantro (if desired)
  • Corn tortillas (2-3 per person)


  1. Lightly oil the inside of the slow cooker; place on high setting.
  2. Rub pork tenderloin evenly with spice rub.
  3. Add pork to slow cooker.
  4. In small bowl, add all of the glaze ingredients and whisk with a fork to blend.
  5. Pork glaze ingredients over pork. Replace slower cooker top and start cooking!
  6. Reduce heat of crockpot to low after 2 hours of cooking and cook for 2 more hours on low heat.
  7. To allow slaw to marinate in the flavors of the dressing, prepare about 30 minutes -2 hours prior to meal.
  8. To make slaw, add cabbage, kale and carrots into medium size bowl.
  9. In separate small bowl, whisk slaw dressing ingredients: olive oil, ginger, brown sugar, soy sauce, sesame oil and rice vinegar.
  10. Drizzle dressing over cabbage, kale and carrots, mixing to evenly distribute dressing. Garnish slaw with sesame seeds and sliced scallions. Set aside.
  11. When pork is done cooking, shred the meat with 2 forks. Set aside.
  12. Heat up corn tortillas (2-3 per person) by placing in lightly oiled skillet over medium heat or in a preheated 350 degree F oven on a lightly oil baking sheet. Heat tortillas for just a 2-3 minutes. You want them lightly browned but still soft and flexible to fold.
  13. Fill tortillas with some shredded pork, slaw, and pineapple.
  14. Add cilantro or sliced jalapeno peppers, if desired