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Korean Pulled Pork Tacos

Total Time

Prep: 25 min. Cook: 8 hours

Makes

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

  • 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
  • Optional: Thinly sliced green onions and additional Sriracha chili sauce

Directions

  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.
  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.
  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.

Can you freeze Korean Pulled Pork Tacos?

Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add 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.