Hello, welcome to Sunday Supper on Djalali Cooks. It’s definitely getting to be pot roast season. I saw this recipe on New York Times Cooking and they do it in a slow cooker. But I wanted to give it a go in my Dutch Oven; a 5 hour cook, rather than 7-8 hours in the slow cooker. We are doing tacos with this pork shoulder, but I think it would be great with rice noodles instead of tortillas, if you wanted to go that route. Let’s get right to it – Dutch Oven Pork Tacos with Hoisin and Ginger!
You might have guessed from the recipe title that this pork shoulder pot roast has Asian flavors – with the hoisin and ginger. And you’d be right; these are Vietnamese-style tacos, with a cabbage slaw to top, cilantro and Sriracha sauce. Let’s start with the braise. But first, preheat the oven to 325 degrees.
Heat the Dutch oven on the stovetop over medium heat for about 1 minute. Drizzle in the sesame oil and then add the diced onion. Stirring occasionally, sauté the onions until they begin to go translucent. Then add the garlic, stir to incorporate the garlic in the onion and cook for about 30 seconds. Turn off the heat and stir in the grated ginger. Add the hoisin sauce and the fish sauce. Stir to combine, then pour in 1 cup of water to loosen the sauce. Stir in the tablespoon of Sriracha sauce.
Transfer most of the braising liquid to a large measuring cup – either by ladling it out, or pouring it from the Dutch oven. Leave enough liquid in the Dutch oven to cover the bottom.
Place the 5-pound, bone-in pork shoulder, fat cap side down into the Dutch oven, on top of the sauce left in the pot. Then pour the remaining sauce over the pork butt.
Cover the pot and place it in the oven. Set a timer for 5 hours. Set a second timer for 2 hours. This will be when we will begin the hourly basting.
At the end of two hours, remove the pot from the oven and baste the roast with the braising liquid. Cover and return the roast to the oven and set the timer for another hour. Repeat the basting at the third and fourth hours.
After you’ve done the hour-four baste, make the slaw. Slice the small cabbage in half, core it, then thinly slice each half of the cabbage. Then slice the the thin strips in half.
I have one long English cucumber. Cut the cucumber into four pieces. Slice each piece in half lengthwise, and in half lengthwise again. Slice into planks. We are just looking to mimic the size and shape of the cabbage slices. Core and slice 1 Asian pear into thin planks. Transfer the cut veggies to a large mixing bowl and add a handful of shredded carrots.
In a separate, small bowl, whisk together sesame oil, neutral-tasting oil (like grapeseed), grated ginger, rice vinegar and a little Sriracha sauce. Whisk until you have an emulsified dressing.
Pour the dressing over the veggies and mix everything together with your hands until everything is coated in dressing and well-mixed. Sprinkle with a pinch of Kosher salt and mix again.
Pull the Roast
At hour 5, pull the roast out of the oven and check for tenderness. Take either two forks, or one fork and a pair of kitchen tongs and pull at the thickest part of the meat. If it pulls apart with no resistance, it’s ready. If not, let it go back in the oven at 20 minute increments until it’s fall-apart tender. Pull the bone out and pull the roast apart in the Dutch oven.
When it’s good and shredded, stir the shredded pork in the braising sauce. Let the pork sit while you warm up some flour tortillas. I have small, street-style tortillas that are a combination of corn and flour, so they have corn tortilla flavor but they are thick and soft like a flour tortilla.
Build your Pork Tacos with Hoisin and Ginger
Chop up some cilantro to top your tacos. Then, use tongs to portion some of the pork onto the center of a warm tortilla.
The long, slow cook in the hoisin and ginger braising liquid results in a sweet and savory flavor. Every bite is packed with umami richness because we stirred the shredded pork in the braising liquid, which cooked down into a thick sauce. The fish sauce lends a little bit of its funky flavor and heightens the flavors of the whole dish. Squeeze some fresh lime juice on your taco and enjoy!
Thanks for joining me for today’s Pork Tacos with Hoisin and Ginger Sunday Supper! As I mentioned at the top, you don’t have to finish this pork shoulder roast as tacos, you can serve it with some rice, or on a bed of rice noodles. Its distinct Vietnamese flavors are the standout; and with the crunchy fresh textures of the slaw, this flavorful pulled pork could find its way into a bánh mì sandwich, or egg rolls. If you want more Vietnamese cooking inspiration, try my Vietnamese Grilled Pork Noodle Bowl. Take care and be well, everyone! xo Kelly
Dutch Oven Pork Tacos with Hoisin and Ginger
A Vietnamese-inspired slow cooked pork shoulder roast in a hoisin, fish sauce, ginger and sriracha braise. Served with a cabbage slaw.
- 1 tbsp. Sesame Oil
- 1 medium Yellow Onion, diced
- 8 Cloves Garlic, minced
- 2 tbsp. grated Fresh Ginger (about a 2-inch piece)
- 1/2 cup Hoisin Sauce
- 1/4 cup Fish Sauce
- 1 tbsp. Sriracha Sauce
- 5 lb. Bone-in Pork Shoulder
- Flour Tortillas
- Lime Wedges
- Chopped Cilantro
- Cabbage Slaw
- 1/3 cup Rice Vinegar
- 2 tsp. Grated Fresh Ginger
- 1 tbsp. Sesame Oil
- 2 tbsp. Neutral Oil, like peanut or grapeseed
- 1 tsp. Sriracha Sauce, or to taste
- 1 small Green Cabbage, cored and sliced thinly
- 2 medium-size Cucumbers, sliced into thin planks
- 1 cup Shredded Carrots
- 1 Asian pear, peeled, cored and sliced into thin planks
- Pinch of Kosher Salt
Pork Shoulder Roast
Preheat the oven to 325 degrees.
Heat the Dutch oven on the stovetop over medium heat for about 1 minute. Drizzle in the sesame oil and then add the diced onion. Stirring occasionally, sauté the onions until they begin to go translucent.
Then add the garlic, stir to incorporate the garlic in the onion and cook for about 30 seconds. Turn off the heat and stir in the grated ginger.
Add the hoisin sauce and the fish sauce. Stir to combine, then pour in 1 cup of water to loosen the sauce.
Stir in the tablespoon of Sriracha sauce.
Transfer 2/3 of the braising sauce to a large measuring cup. Place the pork shoulder, fat cap side down, into the remaining braising liquid.
Pour the reserved braising liquid over the roast, cover and place in the oven. Set a timer for 5 hours. Set a second timer for 2 hours.
At the two hour mark, pull the roast and baste it with the braising liquid, replace cover and return to the oven. Repeat the basting every hour after until the 5 hour mark is reached.
At the 5-hour mark, pull the roast and check for tenderness. Using two forks, in the thickest part of the roast, pull apart the pork, if it comes apart with no resistance, it's ready. If it resists, replace the lid and put back in the oven for 20 minute increments until it's fall apart tender.
Use two forks or kitchen tongs to shred the pork in the Dutch oven and stir the shredded pork into the braising sauce.
Serve on four tortillas topped with cabbage slaw, cilantro, lime and sriracha sauce.
Combine veggies in a large mixing bowl.
In a small bowl, whisk together the vinegar, oils, ginger and sriracha sauce to an emulsified dressing.
Pour the dressing over the veggies and mix with your hands, coating all the veggies with dressing, until thoroughly mixed.
Sprinkle with a pinch of Kosher salt and mix once more.
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JBOctober 17, 2021 at 10:49 am
Hi, this looks great, but we don’t eat pork. Is there a cut of beef or poultry that could work, and what would be the time adjustments? I am thinking of a chuck roast or turkey breast, perhaps. Thanks so much, love your recipes!
Kelly DjalaliOctober 17, 2021 at 10:54 am
Hi JB, You’re right on the money; I would substitute a beef chuck roast. I wouldn’t make any other alterations, the 5 hour roasting time should be right. Test it for fall-apart tenderness at the 5 hour mark, just like the pork, and go from there. Thanks for your question, do let me know if you make this with the chuck roast – I would love to know how it comes out for you! Have a wonderful day! xo Kelly
JBOctober 23, 2021 at 6:27 pm
Hi, I made this recipe today, with a 3 lb. chuck roast, in the slow cooker. It was delicious, definitely will make again!
Kelly DjalaliOctober 24, 2021 at 8:09 am
Hi JB, I am so happy you made this recipe, and that it worked out great with the chuck roast! Thanks for reporting back on your success, I am sure there are a lot of folks out there who will appreciate knowing they can swap the pork shoulder with a chuck roast. Have a great Sunday, xo Kelly
LeeOctober 17, 2021 at 4:59 pm
This looks and sounds amazing! I don’t have a Dutch oven—could I use a crockpot instead by first making the braising sauce on the stovetop?
Kelly DjalaliOctober 17, 2021 at 5:08 pm
Yes, Lee, for sure. Make the braising liquid on the stovetop, then pour 1/3 sauce in the crockpot, add the pork and then the remaining 2/3 sauce over the roast and cook on low for 5-7 hours. Be sure to trim the excess fat off the pork shoulder before adding it to the crockpot. Should be good to go! Let me know how it works out for you! xo Kelly
MariOctober 17, 2021 at 9:08 pm
I love it that after the Dutch Oven tutorial, you posted a recipe using it. This is extremely helpful for those of us who haven’t used one very often. I admit to being lazy sometimes and using my Instant Pot, especially the slow cooker mode, but I think the flavor (and texture) sometimes isn’t as good. It was convenient here because my husband has swallowing problems, so we had to have things he wouldn’t choke on. A pressure cooker or slow cooker is great for that, but I think the Dutch Oven really comes into its own with meat like this. This taco recipe looks very good and I think it will be a big hit. We have our usual cold/flu which we get whenever the seasons change, so I will be making this whenever the symptoms abate. Thanks for another instant classic. This looks amazing. I think it could successfully be made with a lot of different meats. Have a great week.
Kelly DjalaliOctober 18, 2021 at 8:35 am
Hi Mari, I think you could swap in beef for a great alternative; let me know how this one goes over with your family, I bet they will enjoy it. This one works great with the Dutch oven since you have to make the braising mixture separate anyway, it truly makes this a one-pot dinner. Have a wonderful week! xo Kelly
TerryOctober 18, 2021 at 12:50 am
So I’m making this tomorrow , but I’m going to make rice and do it like a rice bowl with the rice meat and slaw on top it sounds really good. . then left overs will be tacos on Tuesday or Wednesday I’ll keep you posted ??Mom
Kelly DjalaliOctober 18, 2021 at 8:36 am
Sounds great, Mom! Let me know how you like it as a rice bowl. I think that’s a great way to serve this pot roast. xo Kelly
RobertaOctober 16, 2022 at 3:06 pm
Hi, Kelly My family hosts a Sunday supper every week. Many of your recipes are stars! it’s my turn next Sunday and I want to make this recipe. One family member is allergic to fish. What can I substitute or do I just leave it out? Hugs, Roberta
Kelly DjalaliOctober 17, 2022 at 8:05 am
Hi Roberta, I would sub the fish sauce with soy sauce. Lt me know how it goes for you! xo Kelly
Sally BurkeOctober 17, 2022 at 12:13 am
Hi Kelly, well this really got the culinary juices flowing, sounds delicious and definitely will test this one out but will try it with a slightly smaller piece of meat and cook accordingly. We actually had Tacos last night, well not Tacos exactly I bought soft, small Tortillas which worked just as well. My husband picked up a “special” last time we shopped, it was Korean flavoured tuna steaks which made my decision to prepare them as ‘tacos’ with sliced cucumber, avocado, lettuce and Kimchi mayonnaise. I won’t be buying the steaks again as I thought they weren’t that nice. Possibly I cooked them a bit too long knowing they should only be seared. Anyway he has dined on his purchase and he is happy.
Happy cooking 🧑🍳
Suzanne SmithOctober 17, 2022 at 2:44 pm
This looks really good, Kelly. I plan to make it when Joes daughter is in town. I know she’d like it. Thanks for the great directions, as always.
Kelly DjalaliOctober 18, 2022 at 8:31 am
Of course, Suzanne! I love how this roast makes the kitchen smell so warm and delicious! Let me know how Joe’s daughter likes it – I bet it will be a hit with her. Have a great day! xo Kelly