Korean Pulled Pork Tacos Recipe

4.5 3 3
Korean Pulled Pork Tacos Recipe
Korean Pulled Pork Tacos Recipe photo by Taste of Home
Publisher Photo

Korean Pulled Pork Tacos Recipe

Read Reviews
4.5 3 3
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 8 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 8 hours

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

Directions

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.
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.
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

Nutritional Facts

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forKorean Pulled Pork Tacos

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Lady Fingers User ID: 2682286 269228
Reviewed Jul. 9, 2017

"I used just the sauce ingredients (omitting the water, and cutting the soy sauce down to a tablespoon) as a sauce for leftover roast pork, letting it rest for half an hour to thicken before spooning some on. It was excellent! I would not have thought to use cocoa, but it added a great color and a subtle complexity."

MY REVIEW
mona4eyes User ID: 6130314 266058
Reviewed May. 17, 2017

"Outstanding recipe! I reduced the soy sauce mixture ingredients by half and used a 1-1/2# boneless pork tenderloin. Thanks for sharing. Yum!"

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!"

Loading Image

Similar Recipes