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Korean Pulled Pork Tacos Recipe
Korean Pulled Pork Tacos Recipe photo by Taste of Home
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Korean Pulled Pork Tacos Recipe

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I created this unique pulled pork recipe to replicate our favorite food truck tacos at home. They're a little sweet, a little spicy and totally delicious any time of year. —Julie Orr, Fullerton, California
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES:10 servings
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES: 10 servings

Ingredients

  • 1/2 cup reduced-sodium soy sauce
  • 1/2 cup water
  • 3 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 1 tablespoon baking cocoa
  • 3 teaspoons chili powder
  • 1 garlic clove, minced
  • 1/4 teaspoon ground ginger
  • 1 boneless pork shoulder butt roast (4-5 pounds)
  • SLAW:
  • 3 tablespoons sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon Sriracha Asian hot chili sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon rice vinegar
  • 1 package (14 ounces) coleslaw mix
  • 1 tablespoon toasted sesame seeds, optional
  • ASSEMBLY:
  • 20 flour tortillas (6 inches), warmed
  • Thinly sliced green onions and additional chili sauce, optional

Nutritional Facts

2 tacos: 603 calories, 29g fat (10g saturated fat), 108mg cholesterol, 1177mg sodium, 46g carbohydrate (11g sugars, 4g fiber), 37g protein.

Directions

  1. Whisk together first eight ingredients. Place roast in a 6-qt. slow cooker. Pour soy sauce mixture over top. Cook, covered, on low until pork is tender, 8-10 hours.
  2. About 1 hour before serving, mix first five slaw ingredients until blended. Place coleslaw mix in a large bowl; toss with dressing and, if desired, sesame seeds. Refrigerate, covered, until serving.
  3. Remove roast; skim fat from cooking juices. Shred pork with two forks; return to slow cooker and heat through. Serve in tortillas with slaw. If desired, serve with green onions and additional chili sauce.
    Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.
    Yield: 10 servings.
Originally published as Korean Pulled Pork Tacos in Simple & Delicious April/May 2017

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


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MY REVIEW
Terena User ID: 3238586 265090
Reviewed Apr. 23, 2017

"I bought carnitas that were already cooked & I made this on the stove instead of with a slow cooker. Wow, this is delicious!"

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