Taste of Home
Korean Pulled Pork Tacos
TOTAL TIME: Prep: 25 min. Cook: 8 hours
YIELD: 10 servings.
I created this unique pulled pork recipe so we could 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
Ingredients
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1/2 cup reduced-sodium soy sauce
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1/2 cup water
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3 tablespoons brown sugar
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2 tablespoons sesame oil
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1 tablespoon baking cocoa
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3 teaspoons chili powder
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1 garlic clove, minced
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1/4 teaspoon ground ginger
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1 boneless pork shoulder butt roast (4-5 pounds)
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SLAW:
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3 tablespoons sugar
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2 tablespoons reduced-sodium soy sauce
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1 tablespoon Sriracha chili sauce
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2 teaspoons sesame oil
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1 teaspoon rice vinegar
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1 package (14 ounces) coleslaw mix
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1 tablespoon toasted sesame seeds, optional
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ASSEMBLY:
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20 flour tortillas (6 inches), warmed
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Optional: Thinly sliced green onions and additional Sriracha chili sauce
Directions
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1.
Whisk together first 8 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.
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2.
About 1 hour before serving, mix first 5 slaw ingredients until blended. Place coleslaw mix in a large bowl; toss with dressing and, if desired, sesame seeds. Refrigerate, covered, until serving.
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3.
Remove roast; skim fat from cooking juices. Shred pork with 2 forks; return to slow cooker and heat through. Serve in tortillas with slaw. If desired, serve with green onions and additional chili sauce.
Nutrition Facts
2 tacos: 603 calories, 29g fat (10g saturated fat), 108mg cholesterol, 1177mg sodium, 46g carbohydrate (11g sugars, 4g fiber), 37g protein.
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