Cooking with citrus is so much fun. It brings so much brightness to any dish. The homemade grapefruit dressing for the Asian slaw in this dressing came out so yummy! Just the right amount of tart and sweet to compliment the flavors of the slow-cooked Hoisin Pork. You aren’t going to want to relegate these Grapefruit Asian Pork Tacos to only taco Tuesday – they are perfect for any night of the week.
Hoisin sauce is a common addition to Cantonese-style cooking. Most varieties have a soybean base and then have garlic, red chili, and five-spice. You can use it as a dipping sauce on its own or add it to a stir-fry. Or you can do what I did and add it to the cooking liquid for the pork in the slow cooker to give an immense depth of flavor to the meat for these tasty tacos. You could use the same sauce ingredients with any type of protein – beef, chicken, shrimp, duck – seriously any protein – it’s that good!
Grapefruits are not often used in savory dishes. I like to use them when I really want a stark contrast in flavors. In these tacos, you have rich and tender pieces of pork so I wanted a crisp and bright slaw to balance out the textures and flavors. The dressing is so easy to make. You just put all your ingredients into a mason jar or cruet and shake the heck out of it. Shaking helps bring vinegar-based dressings together so much better than stirring.
I served these tacos with Spicy Coconut Corn – an Asian spin on a combination of creamed corn and street corn. It was a real hit with the family. You could also serve with a simple egg fried rice or maybe an easy garlic noodle.
Now Let’s Get Cookin’!
Grapefruit Asian Pork Tacos
- Slow Cooker
- 18 Flour Soft Tacos fajita-sized
- 1 cup Crispy Wontons Strips
For the Pork
- 3 lb Pork Roast
- ¼ cup Coco Aminos
- ¼ cup Honey
- ¼ cup Brown Sugar
- 2 tbsp Fresh Ginger grated
- 3 Garlic Cloves minced
- 1 tbsp Hoisin Sauce
- 1 tbsp Avocado Oil
- 1 tbsp Rice Wine Vinegar
For Asian Slaw
- 1 14oz bag Coleslaw Mix red cabbage, carrots, green cabbage
- ½ Red Onion sliced
- 4 Radishes julienned
- 1 Grapefruit zested and juiced
- 2 tbsp Rice Wine Vinegar
- 2 tbsp Honey
- ¼ cup Miso Paste
- 2 tbsp Avocado Oil
- 1 tsp Salt
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 2 tsp Sesame Seeds
- Prepare all of the ingredients.
- Place pork into slow cooker. Combine remaining pork ingredients and pour over pork. Secure lid and cook on low for 5 and a half hours.
- In a mason jar, combine dressing ingredients (grapefruit, vinegar, oil, honey, salt, miso, onion powder, sesame seeds, and garlic powder). Secure a lid to the jar and shake the heck out of it. In a larger bowl, combine coleslaw mix, radishes, and onions. Pour dressing over top of veggie mix and toss to coat. Place in refrigerator until ready to serve.
- Remove pork from slow cooker and shred. Return to slow cooker and stir with juices. Replace lid and let cook 30 minutes more.
- On a griddle or flat top, warm up tortillas for 2-3 minutes on each side.
- Build the taco: Place a portion of coleslaw on bottom of tortilla, top with a portion of the pork and sprinkle with crispy wonton strips.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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