Slow Cooker Korean Pork Tacos
These Korean-inspired pulled pork tacos are so easy to make!
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
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
