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Korean Pulled Pork Tacos

I created this surprising 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

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 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 Sriracha chili sauce, optional

Directions

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

Reviews

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Average Rating:
  • Patty
    May 24, 2018

    Converted for instant pot by searing meat, deglazing pot with sauce, then adding meat and cooking for 90 minutes at standard pressure. Yummy!!

  • Lady Fingers
    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.

  • mona4eyes
    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!

  • Terena
    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!