Pork tenderloin slow cooks in a crockpot with sriracha, honey and warm spices to create easy, irresistible pulled pork tacos.
How much do I love tacos? On a scale of 1 to 10, they land well past a ten. Growing up in Oklahoma, I enjoyed a Tex‑Mex style of Mexican food that differed quite a bit from what I found after I moved to Southern California at 18. That difference inspired me to start recreating the flavors I missed at home while also embracing the fresh, vibrant Mexican food I discovered in California.
One of my first California memories was a birthday dinner at a Mexican restaurant in San Diego. I asked for queso with my chips and the server asked, “Like cheese?” I clarified I meant melted cheese like the queso I knew, and he warmed shredded cheese on a plate for me—an earnest but different take on the dish. That moment made me realize I’d have to combine the Tex‑Mex traditions I grew up with and the new flavors I loved if I wanted the best of both worlds.
For this recipe I ditched conventions and paired two of my favorite sweet‑and‑spicy ingredients: sriracha and honey. The result is a tangy, mildly spicy sauce that caramelizes and flavors the pork as it slow cooks. The pork becomes tender and easy to pull apart, making perfect taco filling.
Sriracha Honey Pulled Pork Tacos — Ingredients
- 3 tsp chili powder
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp sea salt
- 1 tsp black pepper
- 2 lbs pork tenderloin
- 8 oz can tomato sauce
- ¼ cup sriracha
- ¼ cup honey
- ¼ cup apple cider vinegar
- 4 cloves garlic, crushed
- 12 small tortillas (corn or flour)
Instructions
- In a small bowl, mix the chili powder, cumin, paprika, sea salt and black pepper until evenly combined.
- Place the pork tenderloin in the slow cooker and rub the spice mixture all over the meat so it’s well coated.
- In another bowl, whisk together the tomato sauce, sriracha, honey, apple cider vinegar and crushed garlic until smooth.
- Pour the sauce over the seasoned pork in the slow cooker, turning the meat once so the sauce covers it.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours. The pork is done when it’s very tender and easily shreds with two forks.
- Using two forks, shred the pork right in the slow cooker, mixing it with the sauce so each bite is flavorful and moist.
- Warm the tortillas and fill them with the pulled pork. Add your favorite toppings and serve immediately.
Optional Toppings
- Sliced avocado
- Fresh cilantro, chopped
- Pickled or fresh jalapeños
- Thinly sliced red onion
- Lime wedges
- Crumbled queso fresco or cotija
I like to top these tacos with fresh avocado, cilantro and pickled jalapeños for a balance of creaminess, brightness and a touch of heat. The sweet heat from the sriracha‑honey sauce pairs especially well with cool avocado and the tang of pickled jalapeños.
Make‑Ahead and Serving Tips
This pulled pork is ideal for meal prep. Store the cooled pulled pork in an airtight container in the refrigerator for up to 3 days, or freeze portions for longer storage. Reheat gently on the stove with a splash of water or in the microwave to keep the meat moist. To serve, warm tortillas in a dry skillet or wrapped in foil in the oven, then assemble tacos right before eating so tortillas remain soft and the toppings stay fresh.
Why This Recipe Works
The slow cooker gives the pork time to absorb the sriracha, honey and spices while breaking down connective tissues, resulting in tender, juicy meat that shreds easily. The combination of sweet honey and tangy vinegar balances sriracha’s heat, and tomato sauce provides body and a touch of acidity for a well‑rounded flavor profile.
Nutrition (Approximate per serving)
- Calories: 214 kcal
- Carbohydrates: 23 g
- Protein: 18 g
- Fat: 4 g
- Sodium: 682 mg
- Sugar: 8 g
This simple slow cooker recipe is full of flavor, easy to make and perfect for busy weeknights or casual gatherings. Enjoy Sriracha Honey Pulled Pork Tacos as a family dinner, a weekend crowd‑pleaser, or any time you want a delicious, hands‑on meal that highlights bold sweet‑and‑spicy flavors.