My mouth is watering writing this post as the smell of the slow cooker honey pork tacos lingers in the house. Even though I already had seconds, I’m thinking about thirds. But I also want these for my lunch tomorrow or maybe even in my eggs in the morning. If only I had another pork loin in the fridge, I’d make this again tomorrow. It’s very simple to make, you probably have all of the ingredients in your kitchen now.
This effortless recipe is a go-to for a busy day. Saturday morning I grabbed a pork loin while at my local grocery store since they were on sale. Yes, I am a sale-oriented shopper. I thought about putting the pork in the freezer since we had dinner plans both Saturday and Sunday. But for some reason I left the pork in the fridge. When Monday came, my day was completely PACKED. Journaling with my cup of coffee planning my day, I realized we had not planned anything for dinner. Ugh, don’t you hate it when that happens. Well, thank god I kept the pork in the fridge.
Aren’t slow cookers amazing? This is our favorite slow cooker! For some reason the winter season gives people this feeling of needing to break out the crockpot and whip up a comforting stew. But, a slow cooker should be used year round. I find myself busier in the spring and the summer compared to the winter. And these tacos are perfect to eat anytime of year. Every bite is bursting with flavor. Typically, we add radishes, queso fresco, and cabbage on some toasted corn tortillas. A little burst of time juice and cilantro on top and muah!
The nice thing about this dish is that you can really add whatever toppings you want. We didn’t have any queso fresco or cojita cheese one night so instead we used cheddar cheese we had in the fridge and it was still so delicious. This recipe calls for fresh ginger and garlic, but the powders will do. You will still get the fresh taste this recipe provides.
Another change you can make is to skip the searing of the pork. Searing the pork gives it a great char and adds to the flavor, but it’s not required. Really all you need to do is add the ingredients to the slow cooker and cook. Make sure the pork reaches an internal temperature of 145 degrees before shredding the pork and adding the cornstarch.
Let the sauce thicken and the shredded pork soak it up. While you still want the pork to be warm when you make your tacos, if you are able to let this sit a few minutes to cool a little it is well worth it. Maybe we should turn this into nachos or better yet pork enchiladas with our rojo sauce from our Cauliflower Rice. Writing that down to make in the future.
Anyway, I am going to go and enjoy my third serving of these tacos because I have no self control. From our kitchen to yours, enjoy!
Slow Cooker Honey Pork Tacos
- 3 lbs pork
- ½ cup honey
- 1 tbsp worcestershire
- 3 cloves garlic minced
- 2-3 tbsp cornstarch
- ¼ cup soy sauce
- 3 tbsp lime juice
- 1 tsp fresh ginger grated
- corn tortillas
- queso fresco
- In large frying pan add oil and bring to medium heat
- Sear pork on each side to get a nice crisp outside
- In bowl, whisk honey, soy, lime juice, worcestershire, ginger, and garlic
- Add pork to slow cooker and pour mixture over pork
- Cook on low for 6-7 hours or high for 3-4 hours
- Shred pork and add cornstarch. Mix well with sauce and pork
- Let sit on warm 15 minutes
- Serve with corn tortillas and garnish with quesco fresco, cilantro, cabbage, radish, and squirt of lime juice