Korean Pork Tacos Recipes

KOREAN PULLED PORK TACOS

Korean Pulled Pork Tacos image

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

Provided by Taste of Home

Categories Dinner

Time 8h25m

Yield 10 servings.

Number Of Ingredients 20

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

Steps:

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 : Calories 603 calories, Fat 29g fat (10g saturated fat), Cholesterol 108mg cholesterol, Sodium 1177mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 4g fiber), Protein 37g protein.

SLOW-COOKED KOREAN TACOS

Slow-Cooked Korean Tacos image

Korea meets Mexico! And they are friends when nestled in a tortilla!

Provided by Patty Cakes

Categories Main Dish Recipes Taco Recipes

Time P1DT9h

Yield 8

Number Of Ingredients 14

Ingredients

3 pounds whole pork belly
2 cups water
1 cup kosher salt
½ cup white sugar
¼ cup soy sauce
3 cloves clove garlic, chopped
1 (1 inch) piece fresh ginger, sliced
14 fluid ounces Hawaiian barbeque sauce
2 (12 ounce) packages 6-inch corn tortillas, or as needed
2 red bell peppers, sliced, or more to taste
1 cup sliced radishes, or to taste
½ (12 ounce) jar pickled onions, or to taste
1 bunch cilantro, chopped, or to taste
2 tablespoons sriracha sauce, or to taste

Steps:

Cut diagonal lines across the pork belly skin in 2 opposing directions, forming a diamond pattern.
Cook and stir water, salt, sugar, soy sauce, garlic, and ginger in a pot over medium heat until salt is dissolved, about 5 minutes. Let marinade cool, 20 to 30 minutes. Pour into a resealable plastic bag. Add the pork belly to the marinade and refrigerate for 24 hours.
Drain pork belly, discarding marinade; rinse pork belly, pat dry, and place into a slow cooker. Coat with barbeque sauce and cook on Low until meat begins to fall apart, about 8 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Cook and stir the pork belly in a skillet over medium-high heat until crispy, about 5 minutes. Transfer to a cutting board and shred with forks. Place shredded pork belly on tortillas and top with red bell peppers, radishes, pickled onions, cilantro, and sriracha sauce.

Nutrition Facts : Calories 639.4 calories, Carbohydrate 74.9 g, Cholesterol 61.7 mg, Fat 26.2 g, Fiber 6.9 g, Protein 26.8 g, SaturatedFat 8.1 g, Sodium 13913.9 mg, Sugar 29.5 g

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