10.17.16

Korean Pulled Pork Tacos

Holy Tacos!! These ARE SO GOOD!! Yesterday, we had some friends over to watch the Cowboys game and I told my husband I wanted tacos. His response: as long as I can put Kimchi on them. Challenge accepted!! This korean spiced pulled pork + kimchi is the best combo ever! You guys gotta make them asap. Plus, I love making tacos for gameday because you can make the meat before everyone comes over and enjoy watching the game rather than slaving in the kitchen. These are definitely a new crowd pleasing favorite over here!

As most of you already know, I am a dutch oven fan, so I did these in my dutch oven; however, if you would prefer, brown the meat in a skillet and pop it in the crockpot, pour the sauce over it and let it cook on high for 4-6 hours, or low for 8- shred, place back in the sauce and let it sit for 30 more minutes before serving to ensure the meat soaks up all the yummy sauce.

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Korean Pulled Pork Tacos
Serves 6
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Prep Time
15 min
Cook Time
4 hr
Total Time
4 hr 30 min
Prep Time
15 min
Cook Time
4 hr
Total Time
4 hr 30 min
For the Pulled Pork
  1. 2.5-3 lbs. Boneless Pork Loin Roast
  2. Kosher salt, to taste
  3. black pepper, to taste
  4. 1/4 cup olive oil or grapeseed oil
  5. 2 tsp. sesame oil
  6. 1/2 cup soy sauce
  7. 1/4 cup hoisin Sauce
  8. 2 tbsp. honey
  9. 1 tsp. chinese five spice powder
  10. 2 tsp. Gochujang Sauce
  11. 1/4 cup rice vinegar
  12. 1/2 cup broth (beef, chicken or vegetable is fine!)
  13. 4 cloves garlic, minced
  14. 1 tbsp. peeled and grated ginger
For the Tacos
  1. Corn, Flour, Almond Flour Tortillas (or use bibb lettuce for lettuce cups)
  2. Storebought Kimchi (we like Wildbrine Brand found at Wholefoods)
  3. Cilantro
  4. Thinly sliced red onions
Instructions
  1. Preheat oven to 300 degrees (preferably on convection roast).
  2. In a bowl, combine: sesame oil, the soy sauce, the hoisin sauce, honey, chinese five spice powder, gochujang sauce, rice vinegar, broth, ginger and garlic. Whisk to combine, set aside.
  3. Heat 1/4 cup olive oil or grapeseed oil over medium-high heat in a dutch oven. Season all sides of the pork with salt and pepper. Place pork in the hot oil and brown all sides, about 5 minutes per side.
  4. Pour in sauce all over the pork, cover and place in the oven. Cook for 3 - 3.5 hours (depending on how much pork you have).
  5. Remove from oven, and using tongs transfer the pork loin onto a large cutting board. Using two forks, shred the pork as finely as possible. Place shredded pork back into the sauce and toss to coat evenly.
  6. Turn oven heat down to 200 degrees, cover the dutch oven and place back into the oven for at least 30 more minutes and no longer than 1 hour so that the shredded pork soaks up all the good sauce.
  7. Remove from oven and serve! I served mine in corn tortillas with Kimchi, a little torn lettuce leaves, some fresh cilantro leaves, and some very thinly sliced red onions. You could also serve it over rice with kimchi, onions, and cilantro and make pulled pork bowls. You could also serve them on slider buns. ENJOY!!
Notes
  1. CROCKPOT INSTRUCTIONS: if you would prefer, brown the meat in a skillet and pop it in the crockpot, pour the sauce over it and let it cook on high for 4-6 hours, or low for 8. shred the meat with 2 forks, place back in the sauce and let it sit for 30 more minutes before serving to ensure the meat soaks up all the yummy sauce.
Adapted from Food Network
Adapted from Food Network
The Defined Dish http://www.thedefineddish.com/

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  • Donna G.
    July 30, 2017 at 10:43 pm

    Do you have a pulled pork recipe using Instant Pot?

    • Alex
      July 31, 2017 at 1:49 am

      posting it tomorrow!! Just got my instant pot so I’ve been playing with it.