Slow Cooker Pork Tacos With Hoisin and Ginger

By Sam Sifton

Updated Oct. 28, 2025

Slow Cooker Pork Tacos With Hoisin and Ginger
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
5 to 7 hours, largely unattended
Rating
5(3,481)
Comments
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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

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Ingredients

Yield:6 to 8 servings

    For the Pork

    • 1tablespoon sesame oil
    • 1medium-size yellow onion, peeled and diced
    • 8cloves garlic, peeled and minced
    • 2tablespoons fresh ginger, peeled and minced
    • ½cup hoisin sauce
    • ¼cup fish sauce
    • 1tablespoon sriracha sauce
    • ½bone-in pork shoulder, skin and fat removed, approximately 5 pounds
    • 12 to 16flour tortillas, warmed

    For the Slaw

    • ⅓cup rice vinegar
    • 2teaspoons grated fresh ginger
    • 1tablespoon sesame oil
    • 2tablespoons neutral oil, like peanut or grapeseed
    • 1teaspoon sriracha sauce, or to taste
    • 1small green cabbage, cored and sliced thinly
    • 2medium-size cucumbers, peeled and sliced into julienne
    • 2medium-size carrots, peeled and sliced into julienne
    • 1Asian pear, peeled, cored and sliced into julienne
    • ½bunch fresh cilantro, rinsed, dried and roughly chopped
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

822 calories; 46 grams fat; 14 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 8 grams polyunsaturated fat; 60 grams carbohydrates; 5 grams dietary fiber; 12 grams sugars; 42 grams protein; 1802 milligrams sodium

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.

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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.

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Ratings

5 out of 5
3,481 user ratings
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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.

Hilary

It was ok, not great. Definitely needs some tweaking! I made a sauce of hoisin, rice wine vinegar, lime zest and lime juice to drizzle on when serving. Definitely add more seasoning to the Cole slaw. More ginger to the meat while in the crock pot. Took advice and did a little less fish sauce but did season my pork before it went in the crockpot.

Michael Paluszek

I made this with boneless pork shoulder. I had about 1 pound left from a previous recipe. I did steps 1 and 2 using a frying pan. I saved about two-thirds of the sauce and put the pork shoulder on top of the rest, covered the pan, and placed it in a 350°F oven. It reached 210°F in about 2 hours. It was moist and easy to shred.

Hannah

Made with boneless skinless chicken thighs instead of pork and added 3 star anise to the sauce, as another commenter suggested. Prepped it before work and it was in the slow cooker for 10 hours. Incredibly delicious. The slaw needed salt, but besides that it was great! I agree with another commenter that this would make a killer banh mi riff too.

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