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close up view of slow cooker korean pork tacos on a plate

Slow Cooker Korean Pork Tacos

Print Recipe
These Korean-inspired pulled pork tacos are so easy to make!
Course Main Course
Cuisine Chinese
Prep Time 15 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 45 minutes
Servings 12 servings
Calories 183
Author Annalise

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 or butt/shoulder roast
  • 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
  • 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.
  • 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.

Notes

NOTES:
  • This recipe makes a lot of pulled pork. Stash half in the freezer for a quick meal another night.
  • 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 sriracha to the soy sauce mixture before cooking meat.

Nutrition

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