Vietnamese Pork Tacos with Carrots


This recipe came from the NYTimes, titled “Vaguely Vietnamese Slow Cooker Pork Tacos“. I love the “vaguely” descriptor; that’s exactly as far as I’ll ever get with my Vietnamese cooking, too.

Our carrots are still going strong!


For the pork:
Bone-in pork shoulder
1 T olive oil
1 onion, chopped
4 cloves garlic, minced
2 T fresh ginger, grated
1 c beef broth
1/4 c fish sauce
1 T sriracha sauce

For the slaw:
1/3 c rice vinegar
2 t grated fresh ginger
3 T olive oil
1 T sriracha sauce
1 small green cabbage, thinly sliced
2 carrots, grated
1/2 bunch of cilantro


For the pork, dump all the ingredients in a slow cooker. Cook on low for 6-8 hours. Before eating, put together the slaw. Combine all ingredients except cilantro. For the taco combine flour tortillas + slaw + cheddar (I told you it was “vaguely Vietnamese”) + sriracha = a mighty fine dinner.

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