Serves 8
270 min
Slow-Cooker Korean Pork Tacos
Recipe GLPRf637339e72096b
Tender, braised pork shoulder infused with Korean flavors in a slow cooker, then shredded and served with kimchi slaw and mirin crema in warm tortillas. A fusion dish that brings together the best of Korean and Mexican cuisines.
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Ingredients
3 lb Boneless pork shoulder, cut into 2-inch cubes
Kosher salt
Freshly ground black pepper
2 Tbs Vegetable oil
1 jar Chile garlic Korean braising sauce
Kimchi, chopped
Shredded cabbage
Green onions, sliced
Lime juice
Sour cream
Lime zest
Mirin
Corn or flour tortillas
Fresh cilantro, chopped
Directions
Place the pork shoulder cubes in a large mixing bowl. Season generously with kosher salt and freshly ground black pepper, tossing to coat all pieces evenly.
Heat the vegetable oil in the flameproof insert of your slow cooker set to the browning function. Working in batches to avoid overcrowding, add the seasoned pork and sear on all sides until deeply browned, about 8 minutes per batch. Return all the seared pork to the slow cooker.
Pour the Korean chile garlic braising sauce over the pork in the slow cooker and stir well to combine. Cover and set to high heat, cooking until the pork is completely fork-tender and easily shreds, approximately 4 hours.
While the pork braises, prepare the kimchi slaw. In a bowl, combine the chopped kimchi, shredded cabbage, sliced green onions, and lime juice. Toss thoroughly to blend the ingredients. Taste and adjust seasoning with additional salt if desired. Cover and refrigerate until serving time.
Make the mirin crema by whisking together the sour cream, lime zest, mirin, and a pinch of salt in a small bowl until smooth. Cover and refrigerate until ready to serve.
When the pork is tender, use a slotted spoon to transfer it from the slow cooker to a large bowl, leaving the braising liquid behind. Using two forks, carefully shred the pork into bite-sized pieces, removing and discarding any excess fat as you work.
Pour the reserved braising liquid back over the shredded pork and stir gently to combine, ensuring the meat is well coated and moistened.
To serve, arrange the warm tortillas, shredded braised pork with sauce, kimchi slaw, mirin crema, and fresh cilantro on the table family-style. Allow each diner to build their own tacos according to their preference.
