Slow Cooker Honey Pork Tacos with Pomegranate Slaw

  • Author: Chocolate Covered Cheetah


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


  • 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
  • 1012 flour tortillas
  • 1 cup sour cream


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


  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


  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


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