Mini Pulled Pork Tacos


by: Lacycakes

Mini pulled pork tacos in Asian BBQ sauce topped with Asian slaw & a soy vinaigrette.


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serves: 60

1 bone-in pork shoulder

1 onion (cut into thin slices)

for Char Siu Sauce:

2/3 cup hoison sauce

1/4 cup honey

1/4 cup agave nectar

1/2 cup soy sauce

1/4 cup + 2 tablespoons Mirin

2 teaspoons Chinese five spice

for the BBQ Sauce:

1/4 cup each hoison sauce, ketchup, soy sauce, and apple sauce

3 cloves garlic minced

2 tablespoons mirin

2 tablespoons oyster sauce

2 tablespoons sesame oil

1/2 teaspoon red pepper flakes

1/4 teaspoon lemon zest

1/4 cup agave nectar

3 tablespoons cornstarch

1 tablespoon water

for the slaw:

1 1/2 cups shredded carrots

1 1/2 cup shredded red cabbage

2 cups savoy or green cabbage

2 tablespoons black sesame seeds

1/4 cup + 1 tablespoon soy sauce

2 teaspoons rice wine vinegar

2 tablespoons thai sweet red chili sauce

1 tablespoon dijon mustard

1 teaspoon agave nectar

2 tablespoons sesame oil

60 – 3″ diameter corn tortillas or soft taco shells

60 leaves cilantro – stems removed and rinsed

Nutrition Facts
Mini Pulled Pork Tacos

Servings Per Recipe: 60

Amount per Serving

Calories: 101

  • Total Fat: 2.5 g
  •     Saturated Fat: 0.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 5.2 mg
  • Sodium: 305.1 mg
  • Total Carbs: 16.5 g
  •     Dietary Fiber: 2 g
  •     Sugars: 4 g
  • Protein: 3.6 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Place the sliced onion on the bottom of the slow cooker, salt the pork shoulder well then place on top of the onions. Mix together all ingredients for the char siu sauce and cover the pork shoulder with the sauce. Cover and set slow cooker on low, cook overnight.

2.  Remove the pork from the slow cooker, place on a pan and shred pork from bone. Let cool then cover and place in fridge until ready to be used.

3.  In a large saucepan mix together the hoison, ketchup, soy sauce, apple sauce, garlic, oil, pepper flakes and zest. Bring to a simmer over medium-low heat, cook for about 12 minutes.

4.  In a small bowl mix together the agave, cornstarch and water then add to the saucepan. Bring back up to a simmer, cook until it thickens, about 2 minutes.

5.  Add pork, toss to coat and reheat the pork. Remove from heat.

6.  Mix together the carrots, cabbages, and sesame seeds in a large bowl. In a smaller bowl mix together the rest of the slaw ingredients, whisking in the oil.

7.  Heat tortillas either in a pan or 10 at a time in the microwave, covered with a wet paper towel.

8.  To plate take a tortilla, place a heaping tablespoon of pulled pork on the tortilla, top with a large pinch of slaw, drizzle with dressing & fold tortilla to close, held by a cilantro leave w/ toothpick through it. Place in a container, cover & refrigerate until ready to use.

9.  To plate space the mini crab cakes across a platter, top with the yogurt sauce and then the cilantro-lime aioli and 1 chive.

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