These Vietnamese inspired tacos combine all the flavors of a Banh Mi sandwich with the ease and convenience of a street taco. First, a pork roast is slow cooked for 8 hours with ginger, garlic, chilies, and soy sauce. Then, to top off the tacos, we make a lovely, fresh slaw simply dressed with vinegar and cilantro. The end result? A crazy yummy, made from scratch taco loaded with fresh veggies. What more could you ask for?
My inspiration behind this recipe actually comes from these adorable little tortillas. When I saw these cuties at the grocery store, I knew they had to make an appearance on the blog. I used Mission Brand Street Taco corn tortillas for this recipe, and I couldn’t have been happier with how they turned out — a little char from the gas burner didn’t hurt either.
That reminds me… Always, always, always warm your tortillas before making your tacos! I suggest either using a hot, dry skillet or putting the tortilla directly over a gas burner. It makes all the difference, I promise.
- 2.5 lb pork roast
- ⅓ cup soy sauce
- ⅓ cup red wine vinegar or rice vinegar
- ¼ cup brown sugar
- 1 jalapeno / sliced
- 3 garlic cloves
- 1 inch fresh ginger / peeled and sliced thinly
- ½ red onion / sliced
- salt + pepper
- 24 miniature corn tortillas
- VINEGAR SLAW:
- 2 cups green cabbage / thinly sliced or shredded
- 2 cups carrots / julienned or shredded
- 1 jalapeno / thinly sliced
- ½ cup fresh cilantro / chopped
- ½ cup white vinegar
- ½ cup water
- ⅓ cup white sugar
- 1 tsp kosher salt
- Place pork roast in a large slow cooker and season generously with salt and pepper. Add soy sauce, vinegar, brown sugar, one jalapeno, red onion, garlic, and ginger to slow cooker. Cook on low heat for 8-10 hours until pork falls apart easily. Use a fork or tongs to shred the pork.
- Once the pork is cooked and ready, make the vinegar slaw. In a large bowl, whisk together water, vinegar, sugar, and salt. Add in prepared veggies: carrots, cabbage, jalapeno, and cilantro. Combine well and let sit for 15-30 minutes.
- Warm corn tortillas in a hot, dry skillet or over a gas burner. Fill each tortilla with pulled pork and top with vinegar slaw.