Best Korean Pulled Pork Tacos Recipes

SLOW COOKER KOREAN BBQ PORK TACOS

Slow Cooker Korean BBQ Pork Tacos image

Juicy slow cooked shredded pork slathered in Korean bbq sauce, topped with creamy slaw, and wrapped in taco shells!

Provided by Tiffany

Time 4h15m

Number Of Ingredients 15

Ingredients

1 ½ pounds pounds boneless pork loin
½ red onion (thinly sliced)
¼ cup cilantro (roughly chopped)
8 taco-sized tortillas
½ cup hoisin sauce ((found in the Asian section of most grocery stores))
3 tablespoons mustard
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 teaspoons garlic powder
3-4 cups coleslaw ((without dressing))
3 tablespoons mustard
⅓ cup mayo ((I used light))
1 tablespoon sugar
pinch of salt and pepper

Steps:

Place pork loin in slow cooker. Add one cup of water, then cover and cook on high for 3-4 hours or on low to 6-7 hours. Drain slow cooker of excess liquid, then shred pork with two forks.
Whisk together bbq sauce ingredients. Pour over shredded pork and stir to combine.
In a medium bowl whisk together mayo, mustard, sugar, and salt and pepper for the slaw. Add cole slaw and toss to coat.
Assemble tacos by filling tortillas with shredded pork, then top with slaw, red onions, and cilantro. Sprinkle with sesame seeds if desired and serve.

Nutrition Facts : Calories 464 kcal, Carbohydrate 37 g, Protein 31 g, Fat 20 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 77 mg, Sodium 1292 mg, Fiber 3 g, Sugar 12 g, ServingSize 1 serving

ASIAN INSPIRED PULLED PORK SHOULDER (FOR TACOS OR SLIDERS)

Asian Inspired Pulled Pork Shoulder (For Tacos or Sliders) image

Recipe is for a crock pot! Delish and easy! This is based off of a traditional Char Siu sauce, but true to my nature I can never leave well enough alone! I modified this recipe a lot. I just couldn't help myself. Also, the meat is usually prepared over fire or roasted, but I really wanted to find a recipe that worked well in a slow cooker and I think I accomplished that by making my mods. Hope you like it too! ENJOY!

Provided by MixnVixn

Categories Pork

Time 8h10m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

3 lbs pork shoulder or 3 lbs tenderloin
1/2 teaspoon black pepper
1/4 teaspoon salt (or to taste)
1 large yellow onion, cut in large chunks
1/2 cup water
2/3 cup hoisin sauce (I use Koon Chun Sauce Factory brand)
1/2 cup honey
1/2 cup low sodium soy sauce
1/2 cup water
1 tablespoon sesame oil
3 tablespoons mirin
1 tablespoon rice wine (shaoxing)
2 inches lemongrass, fresh, finely diced
2 tablespoons ginger, fresh, finely grated
2 garlic cloves, finely grated
1/2 teaspoon Chinese five spice powder

Steps:

In a small sauce pan add the following items: hoisin sauce, honey, soy sauce, ½ cup of water, sesame oil, mirin, shaoxing rice wine, lemongrass fresh, ginger, garlic, and the Chinese five spice powder.
Whisk together. Reserve 1/4 cup for basting and set the pan with the rest of the sauce on the stove over low hit to thicken. About 30 min, whisking occasionally to prevent burning. Remove from heat and set aside to cool completely.
Place onion chunks in bottom of crock pot and set as low. Salt and pepper the pork on both sides and place on top of the onions.
Baste top and sides of pork with the reserved sauce. Add the lid and cook for 6-8 hours on low or 3-5 hours on high. You will know it's done when it is falling apart. YUM!
Add the cooled Korean inspired BBQ sauce reduction to a magic bullet or blender and blend until smooth. Set aside. Will keep in fridge for 2 weeks.
I use this for Asian pork tacos or pulled pork sliders. Serve either one topped with shredded green and purple cabbage, thinly slices quick-pickled radishes and cucumbers, green onion, cilantro and basil. Dress with a drizzle of spicy sriracha aioli and a drizzle of the Korean inspired BBQ sauce reduction.