Crock Pot Recipe 2- Teriyaki Tacos

CookingWithCarolyn's picture

Nov. 14, 2012

Teriyaki Tacos with this delicious slow cooked pork shoulder. Add the fresh Asian style slaw on top give the tacos a great crunch and tangy flavor. These are so good and they're going to shake up your lunches and dinners any night of the week. Check out the video of Crock Pot Recipe 1:Teriyaki Pork Shoulder, Beef Chicken. It is recommended that you watch the video before you begin making your tacos.


Shredded pork 5 Cup (80 tbs)
Tortillas 14 Small
Extra virgin olive oil To Taste
For the asian style slaw
Napa cabbage 6 Cup (96 tbs) , shredded
Carrots 1/2 Cup (8 tbs) , shredded
Green onions 1/3 Cup (5.33 tbs) , chop
Red cabbage 1/3 Cup (5.33 tbs) , chopped finely
Fresh cilantro 3 Tablespoon , chopped finely
Garlic 1 Clove (5 gm) , mince
Jalapeno pepper To Taste , chopped finely
For the asian style vinaigrette
Rice vinegar 1 Cup (16 tbs) , season
Vegetable oil 3/4 Cup (12 tbs) (Canola oil)
Sesame oil 1 Teaspoon , toast
Ginger slices 1 1/5 Teaspoon
Low sodium soy sauce 1/2 Teaspoon
Black pepper To Taste
Honey 1 Teaspoon



1. In a large bowl, combine the napa cabbage, carrots, green onions, red cabbage, cilantro, garlic and jalapeno.

2. In a medium sized bowl, combine the rice vinegar, canola oil, sesame oil, ginger, soy sauce, and black pepper. Add the honey if desired for a less tangy vinaigrette.


3. Combine the slaw and vinaigrette in a large bowl and mix and keep it aside until required.

4. In a small pan heat up the shredded pork shoulder along with the teriyaki sauce which was the gravy from the crockpot.

5. Heat a large skillet over medium-high heat. Meanwhile, brush each tortilla shell with olive oil. Place 2 to 3 tortillas in the pan and cook on each side until golden brown. Fill each tortilla shell with teriyaki pork and top with the Asian style slaw.


6. Serve it at a party as appetizers.


For a crunchy slaw add the vinaigrette to the slaw just before serving.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 666Calories from Fat 423

 % Daily Value*

Total Fat 47 g72.3%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 727 mg30.29%

Total Carbohydrates 34 g11.3%

Dietary Fiber 6 g24%

Sugars 3 g

Protein 29 g58%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet