Slow Cooker Honey Pork Tacos

Marvelous Munch
by Marvelous Munch
4 Servings
6 hr 15 min

My mouth is watering writing this post as the smell of the slow cooker honey pork tacos lingers in the house. Even though I already had seconds, I’m thinking about thirds. But I also want these for my lunch tomorrow or maybe even in my eggs in the morning. If only I had another pork loin in the fridge, I’d make this again tomorrow. It’s very simple to make, you probably have all of the ingredients in your kitchen now.

From our kitchen to yours, cheers!

This effortless recipe is a go-to for a busy day. Saturday morning I grabbed a pork loin while at my local grocery store since they were on sale. Yes, I am a sale-oriented shopper. I thought about putting the pork in the freezer since we had dinner plans both Saturday and Sunday. But for some reason I left the pork in the fridge. When Monday came, my day was completely PACKED. Journaling with my cup of coffee planning my day, I realized we had not planned anything for dinner. Ugh, don’t you hate it when that happens. Well, thank god I kept the pork in the fridge.

Slow Cooker Honey Pork Tacos
Recipe details
  • 4  Servings
  • Prep time: 15 Minutes Cook time: 6 Hours Total time: 6 hr 15 min
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  • 3 lbs pork
  • ½ cup honey
  • 1 tbsp worcestershire
  • 3 cloves garlic minced
  • 2-3 tbsp cornstarch
  • ¼ cup soy sauce
  • 3 tbsp lime juice
  • 1 tsp fresh ginger grated
  • 8-12 corn tortillas
  • cabbage for garnish
  • radish for garnish
  • cilantro for garnish
  • queso fresco for garnish

In large frying pan add oil and bring to medium heat
Sear pork on each side to get a nice crisp outside
In bowl, whisk honey, soy, lime juice, worcestershire, ginger, and garlic
Add pork to slow cooker and pour mixture over pork
Cook on low for 6-7 hours or high for 3-4 hours
Shred pork and add cornstarch. Mix well with sauce and pork
Let sit on warm 15 minutes
Serve with corn tortillas and garnish with queso fresco, cilantro, cabbage, radish, and squirt of lime juice
  • Let the sauce thicken and the shredded pork soak it up. While you still want the pork to be warm when you make your tacos, if you are able to let this sit a few minutes to cool a little it is well worth it.
  • The nice thing about this dish is that you can really add whatever toppings you want. We didn’t have any queso fresco or cojita cheese one night so instead we used cheddar cheese we had in the fridge and it was still so delicious. This recipe calls for fresh ginger and garlic, but the powders will do. You will still get the fresh taste this recipe provides.
Marvelous Munch
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  • Jane Jane on Aug 11, 2020

    Is this pork loin or tenderloin? The photo looks like tenderloin . Thanks!

  • Marla Marla on Jun 16, 2021

    Making this tonight!! Thanks for the inspiration!! 🌮