These slow cooker Korean-inspired pork tacos are a tasty combination of sweet and savory (with a hint of heat), totally delicious, and so easy to make!

korean fusion pork tacos on a plate

These Korean fusion tacos are a fun way to bring food truck eats into your home kitchen. They’re the latest recipe added to our menu rotation and we all love them!

The pork simmers in the slow cooker alongside brown sugar, soy sauce, red onion, jalapeño, ginger, garlic, rice vinegar and sesame oil until tender and full of so much flavor. It has a subtle sweetness and hint of heat, and the crunchy lime cabbage slaw topping is the perfect contrast. The combination of savory flavors and fresh textures is what makes these tacos so delicious!

close up of korean infusion pork tacos
korean fusion pork tacos on a plate

Table of Contents

Why you’ll love these Korean pork tacos

  • You can prep ahead and let your slow cooker do most of the work.
  • The pork is tender and juicy, and bursting with sweet, savory, and spicy flavors.
  • The crisp and crunchy slaw adds a fresh, vibrant contrast.
  • It makes a big batch so you can cook once and eat twice!

“Just made this recipe for the second time and it’s SO good!! The first time I made it I followed the recipe and made tacos, second time I made Korean pork rice bowls with loads of veggies! This is gonna be a new frequent recipe in our house!!⭐⭐⭐⭐⭐” —from reader Kylie

some ingredients for koren pork tacos

Ingredients you’ll need

  • Pork loin, pork shoulder roast or pork tenderloin: All of these will work for these tacos, with the main difference being cooking time.
  • Soy sauce, brown sugar and rice vinegar: Form the base of the sauce for the pork.
  • Red onion, jalapeño, ginger and garlic: Add flavor to the pork while it cooks.
  • Sesame seeds
  • Salt and pepper
  • Sesame oil and olive oil: Using a combination yields just the right balance of flavor in the slaw.
  • Shredded cabbage: I like a combination of green and red for some fun color, but either will be fine.
  • Scallions/green onions 
  • Corn or flour tortillas
  • Fresh cilantro and lime wedges: For garnishing the tacos.
seared pork with marinade in slow cooker

How to make slow cooker Korean pork tacos

  1. Combine pork marinade. Stir together brown sugar, soy sauce, rice vinegar, chopped red onion and jalapeño, ginger and sesame seeds together.
  2. Sear pork for more flavor (optional). Season pork and brown on all sides in a hot skillet over medium high heat.
  3. Cook in slow cooker. Add pork to the slow cooker and top with soy sauce mixture and add garlic cloves. Cover and cook for about 7 hours on low heat, or 4 hours on high heat, until tender.
  4. Shred pork. Shred pork and return it to the slow cooker and cook uncovered for another 30 minutes.
  5. Make slaw and prep other taco ingredients. Combine brown sugar, sesame oil, olive oil, ginger and salt. Toss with the shredded cabbage, scallions and cilantro.
  6. Assemble tacos. Add shredded pork to small corn or flour tortillas and top with slaw. And enjoy!
korean fusion pork tacos on a plate

Add more flavor— sear before you slow cook!

Searing your meat before sticking it into the slow cooker is optional, but recommended. “Searing” means cooking the meat’s surface over high, dry heat until a brown, caramelized crust forms. Brown food = more flavorful food, and searing meat first injects more flavor into the dish than there would be otherwise.

A cast iron skillet is my favorite pan for searing meat, but a slow cooker that also has a sauté feature is also a great option (and less dishes to clean!).

More ways to enjoy this recipe

This recipe actually makes a big batch of pulled pork, which is perfect for enjoying tacos one night and freezing some for another night. Or, if you’d like to make something other than tacos with the pulled pork, here are a few ideas:

  • Pork grain bowls with rice or other grain. Top with cabbage slaw, avocado and extra cilantro.
  • Pork sliders with cabbage slaw on soft sandwich buns.

More slow cooker meals

Get the recipe

close up view of slow cooker korean pork tacos on a plate
4.95 from 17 reviews

Slow Cooker Korean Pork Tacos

Servings: 12 servings
Prep Time: 15 minutes
Cook Time: 7 hours 30 minutes
Total Time: 7 hours 45 minutes
These Korean-inspired pulled pork tacos are so easy to make!
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Ingredients
 

Pulled pork:

  • ½ cup light or dark brown sugar
  • ½ cup soy sauce
  • ½ cup diced red onion
  • 2 jalapeno peppers , finely chopped
  • 2 tablespoon freshly grated ginger
  • 1 tablespoon rice vinegar
  • 2 tablespoons sesame seeds
  • 3 lbs pork loin, tenderloin or butt/shoulder roast (see Notes)
  • Salt and pepper , to taste
  • 5 whole garlic cloves

Slaw:

  • 1 tablespoon light or dark brown sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon olive oil
  • Juice of half a lime
  • 1 teaspoon freshly grated ginger
  • ½ teaspoon salt
  • 2 cups shredded green cabbage
  • 2 cups shredded red cabbage , or more green cabbage
  • 4 scallions , chopped
  • ¼ cup chopped cilantro

Tacos:

  • Corn or flour tortillas
  • Shredded pulled pork
  • Slaw
  • Cilantro , optional
  • Lime wedges , optional

Instructions
 

To make the pork:

  • Combine the brown sugar, soy sauce, red onion, jalepeno, ginger, rice vinegar, and sesame seeds in a bowl and whisk until smooth.
  • (Optional step) Sprinkle pork with salt and pepper and brown in a large pan set over medium high heat. Brown all or most sides, about 3-4 minutes per side.
  • Place pork in a slow cooker. Pour soy sauce mixture over the top. Add the garlic cloves.
  • Cover with lid and cook on low for 7 hours, on high for 4 hours. (If using pork tenderloin, cook on high for 1½-2 hours or low for 2-3 hours.)
  • Shred pork slightly into large pieces and continue to cook uncovered for an additional 30 minutes.
  • Shred pork completely and use immediately or store in the fridge for up to 1 week in the freezer for up to 3 months.

To make the slaw:

  • Combine the brown sugar, sesame oil, olive oil, ginger and salt in a bowl and whisk until smooth.
  • In a bowl toss the green and red cabbage, scallions and cilantro together. Pour dressing over the top and toss until combined.
  • Use immediately, the slaw won’t keep for very long.

To serve the tacos:

  • If desired, toast tortillas in a dry skillet over medium heat. Top tortillas with pork, slaw, cilantro and a squeeze of a lime wedge.

Video

Notes

  • Pick your pork: I’ve made this recipe with pork shoulder/butt, pork loin roast, or pork tenderloin and they all yield great results. The main difference is going to be cooking time. Check on the pork as needed, you’re looking for pork that shreds easily with a fork.
  • This recipe makes a lot of pulled pork. Stash half in the freezer for a quick meal another night. Or use another way (see post for suggestions).
  • Make it more spicy: Depending on the jalepenos, this makes for mild-medium heat pulled pork. If you’d like to make it spicier, add 1-2 tablespoons of Gochujang to the soy sauce marinade mixture. It also makes a delicious topping for the tacos!
Calories: 183kcal, Carbohydrates: 14g, Protein: 15g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 46mg, Sodium: 700mg, Potassium: 367mg, Fiber: 1g, Sugar: 11g, Vitamin A: 265IU, Vitamin C: 18mg, Calcium: 50mg, Iron: 2mg
Cuisine: American, Korean, Mexican
Course: Appetizer, dinner, lunch
Author: Annalise Sandberg
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