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+ servings

Grapefruit Asian Pork Tacos

A light bright shredded pork taco with an asian flair!
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Prep Time 15 minutes
Cook Time 10 minutes
Slow Cooker 6 hours
Servings 6

Equipment

Ingredients
  

  • 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

Instructions
 

  • 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.
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