Asian Pork Rib Tacos
These Asian Tacos are impressive, seriously drool-worthy, and super easy to make, thanks to the slow cooker.
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Ingredients
For the meat:
- 1 rack pork baby back ribs or bone-in country ribs, about 2 pounds
- ½ cup soy sauce
- ½ cup Sriracha
- ½ cup brown sugar
- ¼ cup rice wine vinegar
- ¼ cup honey
- 2 tablespoons sesame oil
- 2 tablespoons grated fresh ginger
- 3 cloves garlic, grated
To assemble the tacos:
- 8 corn or flour tortillas, warmed
- 2 cups shredded purple cabbage
- ¼ cup chopped scallions
- 2 tablespoons sesame seeds, optional
Instructions
Prep:
- In the bowl of your slow cooker, whisk the soy sauce, Sriracha, brown sugar, vinegar, honey sesame oil, ginger and garlic.
- Cut the rack of ribs into 3 or 4 sections and place them in the slow cooker.
Cook:
- Cover and cook on high for 4 to 5 hours, or on low for 8 hours until meat easily separates from the bones.
- Transfer the ribs to a cutting board and shred the meat with two forks; discard the bones. Return the meat to the slow cooker and mix it into the sauce.
Taco time!
- Assemble the tacos by making a layer of purple cabbage on each tortilla and topping it with some shredded rib meat. Sprinkle scallions and sesame seeds on top. Add a drizzle of additional Sriracha to make them spicy.
Nutrition
Serving: 2 tacos | Calories: 778kcal | Carbohydrates: 81g | Protein: 36g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 2528mg | Potassium: 777mg | Fiber: 4g | Sugar: 49g | Vitamin A: 639IU | Vitamin C: 50mg | Calcium: 198mg | Iron: 5mg
