I’ve been thinking back on the time I came up with my blog name. It was actually a really difficult thing to do.
For one, so many urls are snatched up these days, being auctioned off for way more than I’d care to pay. And for two, I couldn’t use a name unless it resonated with and represented me the way I wanted it to.
I’ve always thought of myself as a cook who makes simple foods (not to be confused with boring and bland). I just mean the kind of every day foods you can whip up on a Tuesday night and be eating in 30 minutes.
Having named my blog The Simple Foodie, it has me really starting to think in even simpler terms. Trying to think of recipes that use less ingredients, only use one pot, or are really easy to prepare. That’s what we all want anyways.
These ginger sriracha bbq pork tacos are one such item thanks to the use of the slow cooker (or Crockpot as it’s much more commonly called).
Mix up the sauce, pour over the pork and you’re done! Give or take a few minutes to cut up the pineapple, onion, and cilantro but really, it makes for an incredibly easy dinner.
The barbecue here isn’t regular bbq sauce + ginger and sriracha; it’s a slightly different recipe than regular bbq sauce and I wasn’t sure what to call it other than ‘bbq’. It’s lighter, not smokey, but has great flavor from ginger, sriracha, and garlic.
Despite having sriracha in it, the end result really isn’t spicy so if you love spice and want to give it a fiery boost, add more sriracha.
I’ve found that the meat really absorbs the flavor and that the remaining juices don’t actually carry as much flavor as you would think.
The cooked pork keeps really well if stored in the fridge for 2-3 days or in a freezer safe container in the freezer for a few months. When storing, make sure you do get a little of the juices in with the meat, just to keep it moist, but you don’t need to keep all the juice.
If you make this recipe, take a photo and share it on Instagram. Use #thesimplefoodie, I’d love to see it!
Slow Cooker Ginger Sriracha BBQ Pork Tacos
For the pork:
- 1 pork shoulder (boneless or bone-in; mine was about 2.5 lbs)
- 1 c. ketchup
- 1/3 c. rice vinegar
- 3 T. brown sugar
- 1/4 c. sriracha sauce
- 3 garlic cloves, minced
- 1 T. fresh ginger, minced or grated
- 1 1/2 t. salt
- 1/2 t. ground coriander
For the tacos:
- corn or flour tortillas
- diced fresh pineapple
- diced onion
- fresh cilantro, roughly chopped
In a large liquid measuring cup, combine the ketchup, rice vinegar, brown sugar, sriracha, garlic, ginger, salt, and coriander. Trim off any large sections of fat on the pork. Pour a little of the sauce in the bottom of the slower cooker, then put the pork on top and cover with the remaining sauce. Cook on low for 7-8 hours. Once it’s done, shred the pork with two forks and let it set in the sauce for about 10-15 minutes. Remove with a slotted spoon and either serve warm or let it cool and store.
For the tacos, serve the warm pulled pork in tortilla shells topping with pineapple, onion, and cilantro.