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TEST KITCHEN APPROVED

Korean Pulled Pork Tacos

Name: Korean Pulled Pork Tacos
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 10 servings
Cuisine: Asia, Korean, North America, Mexican
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

TEST KITCHEN APPROVED

9 Reviews

Total Time:Prep: 25 min. Cook: 8 hours

By Taste Of Home Editorial Team

Recipe by julie orr, fullerton, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

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

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.

Watch How to Make Korean Pulled Pork Tacos

TEST KITCHEN APPROVED

Korean Pulled Pork Tacos

9 Reviews Add your review

Yield:10 servings

Prep:25 min

Cook:8 hours

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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

Text Ingredients

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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.