Taco Tuesday made easy with these Slow Cooker Honey Pork Tacos with Pomegranate Slaw! Excite your taste buds with the rich, flavor packed pork and the bright, fresh slaw packed into a flour tortilla!

Taco Tuesday is getting pretty serious around here. Now sometimes “Taco Tuesday” might be “Taco Sunday” or “Taco Friday”, but the idea that we eat tacos at least once a week is real. These Slow Cooker Honey Pork Tacos with Pomegranate Slaw are at the top of our taco rotation right now! 

There are so many options with tacos it makes it so easy to repurpose leftovers and make them feel like a whole new meal. That is how these tacos were born! From a bowl of leftover slow cooker honey pork came these delicious tacos and voila another meal that was very different than the bowl of pork and rice we had the night before. 

My love for tacos stems from my love for all sauces and condiments. The taco toppings are just as important to me as the meat or base of the taco. These tacos start with a smear of sour cream, topped with the honey pork and finished off with a generous helping of pomegranate slaw. I love the way the cool, fresh flavor of the slaw pairs with the richness of the honey pork. 

Since the slow cooker does most of the work on the pork you can set it and forget it in the morning and come home to an easy taco dinner! It’s also great for a crowd and is easy on you as the host since the slaw should be prepped ahead of time – fiesta, fiesta! 

Side Note for my fellow This Is Us fans : I made these tacos before getting fully caught up on Season 2 (we actually binge watched both seasons over the past few weeks, ha), and now I will never look at them the same, may be time to upgrade to the Instapot! 

Slow Cooker Honey Pork Tacos with Pomegranate Slaw

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• Author: Chocolate Covered Cheetah

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Ingredients

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Honey Pork

• 2 tbsp olive oil
• 2 lb pork loin
• salt
• black pepper
• 1/2 cup honey
• 1/2 cup soy sauce
• 1/3 cup lime juice
• 1 tbsp worcestershire sauce
• 1 tsp toasted sesame oil
• 4 cloves garlic, crushed
• 1/2 tsp cumin
• 1/2 tsp ground ginger
• 2 tbsp corn starch
• 1/2 cup cold water

Slaw

• 2 cups bok choy, chopped
• 1 cup shredded carrots
• 1/2 cup pear, chopped small
• 1 tbsp cilantro, chopped
• 1 tbsp green onions, chopped
• 1/4 cup pomegranate seeds
• 1/4 cup pomegranate juice
• 1/2 cup mayonnaise
• 1 tbsp rice wine vinegar
• 1/2 tsp salt
• 10–12 flour tortillas
• 1 cup sour cream

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Instructions

Honey Pork

1. Heat olive oil over medium heat in a large skillet
2. Pat pork loin dry and generously season with salt and pepper
3. Brown pork loin on all sides
4. Remove from heat, place pork loin in slow cooker
5. In a small bowl whisk together the honey, soy sauce, lime juice, worcestershire sauce, sesame oil, garlic, cumin and ground ginger
6. Pour sauce over pork in the slow cooker
7. Set slow cooker on low and cook for 8 hours
8. Remove pork, set aside
9. Pour remaining sauce and juices from the pork into a heavy bottomed sauce pan over medium heat
10. Add the corn starch to the cold water, mix until dissolved
11. Pour corn starch mixture into sauce pan, stir, bring to boil
12. Reduce to a simmer, simmer for 5-7 minutes until sauce has thickened
13. *Meanwhile, shred pork
14. Put shredded pork in a large bowl, pour sauce overtop, mix

Slaw

1. In a large bowl toss together the bok choy, carrots, pear, cilantro, green onions and pomegranate seeds
2. In a small bowl mix together the pomegranate juice, mayonnaise, vinegar and salt
3. Add the sauce to the slaw mixture, toss to coat
4. **Allow slaw to marinate at least 4 hours

Tacos

1. Spread a thin layer of sour cream on each tortilla
2. Top with a generous portion of honey pork
3. Top pork with slaw

Notes

*Pork should shred easily with a fork and knife
**Make the slaw when you start the pork or the night before

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