Pulled pork tacos with Asian slaw

Serves 8


Gluten free*


700g pork tenderloin

1 tablespoon suitable sweet and savory pork rub** OR make your own rub - see recipe below.

Pork Glaze:

1 tablespoon maple syrup

1 tablespoon sesame oil

1 tablespoon freshly grated ginger

pinch pepper flakes (optional)

1 teaspoon brown sugar

1/4 teaspoon pepper

1/4 teaspoon cumin

Red Cabbage, Kale and Carrot Slaw:

1 & 1/2 cup thinly sliced red cabbage

1 cup kale, finely chopped

1/2 cup grated carrots

1 tablespoon olive oil

1 teaspoon fresh grated ginger

1 teaspoon brown sugar

2 tablespoons reduced sodium soy sauce / tamari (gluten free)

1 teaspoon sesame oil

1 tablespoon rice vinegar

1 tablespoon sesame seeds

1 tablespoon finely sliced green part of spring onion

1 cup finely diced pineapple

Garnish: sliced jalapeno peppers and coriander (if desired)

Corn tortillas (2-3 per person)


  1. Lightly oil the inside of a slow cooker; place on high setting.
  2. Rub pork tenderloin evenly with spice rub.
  3. Add pork to slow cooker.
  4. In small bowl, add all of the glaze ingredients and whisk with a fork to blend.
  5. Pork glaze ingredients over pork. Replace slower cooker lid and start cooking.
  6. After 2 hours, reduce heat to low and continue to cook for another 2 hours.
  7. To make slaw, add cabbage, kale and carrots into medium size bowl.***
  8. In a separate small bowl, whisk slaw dressing ingredients: olive oil, ginger, brown sugar, soy sauce / tamari, sesame oil and rice vinegar.
  9. Drizzle dressing over cabbage, kale and carrots, mixing to evenly distribute dressing. Garnish slaw with sesame seeds and sliced green spring onions. Set aside.
  10. When pork is done cooking, shred the meat with 2 forks. Set aside.
  11. Heat up corn tortillas (2-3 per person) by placing in lightly oiled frying pan over medium heat or in a preheated 175 °C / 350 °F oven on a lightly oil baking tray. Heat tortillas for just a 2-3 minutes. You want them lightly browned but still soft and flexible to fold.
  12. Fill tortillas with some shredded pork, slaw, and pineapple.
  13. Add coriander or sliced jalapeno peppers, if desired.

DIY sweet and savoury protein rub

Combine: 2 teaspoons brown sugar and 1/2 teaspoon of the following ingredients (adjusting to your personal preference): salt, smoked paprika, black pepper, oregano, cumin, and cayenne and 1/8 teaspoon asofoetida)

**Casa de sante BBQ rub


  • ***To allow slaw to marinate in the flavors of the dressing, prepare about 30 minutes - 2 hours prior to meal.
  • Toast sesame seeds for added depth of flavour

*Gluten free assuming all packet ingredients have been checked and are gluten free. For this recipe, tamari would also need to be used.

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