KOREAN PULLED PORK TACOS
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
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.
PULLED PORK TACOS
Provided by Giada De Laurentiis
Categories main-dish
Time 8h45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the pulled pork: In a small bowl, mix together the cumin, coriander, salt and oregano. Rub the spice mixture all over the pork roast.
- Heat the olive oil in a medium skillet over medium-high heat. Add the pork roast and brown on all sides, about 3 minutes per side.
- Meanwhile, in a 3 1/2-quart slow cooker, combine the onion, garlic, chipotle and adobo sauce, beer, and orange zest. Add the browned roast along with any pan juices. Cover and cook on low for 8 hours or on high for 6 hours.
- When the pork is cooked and fork tender, shred it using two forks. Add the shredded meat back to the slow cooker and toss with the onions and cooking juices. Keep warm in the slow cooker for people to help themselves and assemble the tacos with all the garnishes.
KOREAN PULLED PORK SANDWICH WITH ASIAN SLAW
Provided by Bobby Flay
Categories main-dish
Time 10h30m
Yield 6 to 8 servings
Number Of Ingredients 33
Steps:
- For the Korean pulled pork: Remove the pork from the refrigerator 30 minutes before cooking.
- Whisk together the soy sauce, gochujang, hoisin, ketchup, vinegar, honey, sesame oil, five-spice powder and pepper until smooth. Rub the pork with the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.
- Prepare the Caja China according to manufacturer's directions. Cook until the pork reaches 190 degrees F, 3 to 3 1/2 hours. Remove the pork, place in a baking pan, tent with foil and let the pork rest for 20 minutes. Reserve the juices for the BBQ sauce.
- For the Korean BBQ sauce: Heat the oil in a medium high-sided saute pan. Add the shallots and cook until soft. Whisk in the reserved juices from the pork, the chicken stock, ketchup, gochujang, honey, soy sauce and five-spice powder and cook until slightly reduced. Remove from the heat, add the vinegar and sesame oil.
- For the Asian slaw: Whisk together the vinegar, honey, sesame oil, and soy sauce until the honey is dissolved. Add the peas, carrots, cabbage and sesame seeds. Toss to combine; season with salt and pepper. Cover and refrigerate until cold, at least 1 hour.
- For serving: Using tongs, pull the pork into bite-size bits. Toss with the BBQ sauce. Mound some slaw on the bottoms of the buns. Top with the pork and the top bun.
ASIAN INSPIRED PULLED PORK SHOULDER (FOR TACOS OR SLIDERS)
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
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.
INSTANT POT® KOREAN BBQ TACOS
These Asian-style street tacos start in the Instant Pot® with tender beef cooked in soy sauce, brown sugar, and ginger. Serve with tortillas.
Provided by Mama J
Categories World Cuisine Recipes Asian
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and onion and cook until soft, about 5 minutes. Add garlic and ginger and cook until aromatic, about 30 seconds more. Deglaze the pot with vinegar and scrape the bottom. Add chuck pieces, brown sugar, soy sauce, sesame oil, chile-garlic paste, salt, and black pepper.
- Close and lock the lid; be sure vent is closed. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove beef and shred.
Nutrition Facts : Calories 241 calories, Carbohydrate 12.5 g, Cholesterol 54.1 mg, Fat 15 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 5.9 g, Sodium 516.1 mg, Sugar 10.2 g
SLOW-COOKED KOREAN TACOS
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
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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PULLED PORK TACOS WITH KOREAN FLAVORS
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5/5 (1)Category SandwichesCuisine AsianTotal Time 25 mins
- First, make the cucumber-jalapeno pickles by combining the rice vinegar and sugar in a small bowl and stirring until the sugar is dissolved. Add the cucumber and jalapeño slices, stir to combine and season to taste with salt. Transfer to a serving dish.
- Place the sesame oil, brown sugar, soy sauce, lime juice and sriracha in a saucepan over low heat. Cook, stirring frequently, until the sugar has dissolved, then add the pork and heat through. Set aside.
- To assemble the tacos, place a portion of shredded cabbage, sliced onion and cucumber-jalapeño pickles in the center of each tortilla. Top with the pulled pork and fresh cilantro and serve with wedges of lime.
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- In a small bowl, combine the hoisin, garlic, scallions, ground ginger, and ginger root. *Please note: you will use half of the sauce for cooking the pork, and the remaining half of the sauce will be used for serving the pork when you make the tacos.
- Place the pork chunks into a large, greased slow cooker. Pour half of the prepared hoisin sauce over the pork, tossing to coat each chunk of pork well. Cover the slow cooker and cook the pork on low for 8-10 hours, or until the pork is very fork-tender. Remove the pork to a platter and use two forks to shred it apart.
- Place the chunks of pork into the Instant Pot. In a small bowl, combine the hoisin with the garlic, scallions, ground ginger and ginger root; pour over pork, then toss to coat each chunk of pork with the prepared sauce.
- Meanwhile, in a small jar fitted with a lid, shake the vinegar, brown sugar and salt until the dressing is well combined; pour over the broccoli slaw, then toss to combine. Chill the slaw until you're ready to serve the pork.
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