Slow Cooker Korean Pulled Pork Tacos


Slow Cooker Korean Pulled Pork Tacos
cuisine icon Cuisine
cuisine icon Difficulty
cuisine icon Cooking Technique

prep icon Prep Time
30 Minutes
cook icon Cook Time
5 Hours Minutes

serving icon Servings
10-12 Servings
  • 4.5 lbs boneless pork butt, cut into 4-inch chunks
  • 2 tbsp canola oil
  • 1 tbsp salt
  • 1 yellow onion, roughly chopped
  • 5 garlic cloves, roughly chopped
  • 2 tbsp fresh ginger, roughly chopped
  • 2 scallions, roughly chopped
  • 2 tbsp sesame oil
  • 2 tbsp gochujang
  • 1 cup water
  • ¼ cup soy sauce
  • SLAW:
  • 2 cups shredded carrots
  • 2 cups shredded purple cabbage
  • 2 cups cucumbers, sliced into half moons
  • ½ cup cilantro, tender leaves and stems, roughly chopped
  • 6 scallions, diced
  • 2 tbsp mayonnaise
  • 1 tbsp sriracha
  • 3 tbsp rice wine vinegar
  • Salt, to taste
  • Limes, sliced, for serving
  • Sesame seeds, for serving
  • Flour tortillas, warmed, for serving
  • Preheat the inner pot on Sauté on High for 30 minutes. Sprinkle salt evenly over the pork. Add the canola oil to the pot. Sear the pork in batches until golden and brown, turning occasionally. Set aside.
  • Meanwhile, add the onion, garlic, ginger, sesame oil, gochujang, water, and soy sauce to a blender. Blend on high speed for at least one minute, until smooth.
  • Return the pork to the inner pot with the blended sauce. Stir to combine and add the lid. Slow Cook on High for 4 hours.
  • After 4 hours, stir the pork. Sauté on High for 30 minutes, keeping the lid askew so the sauce reduces while the pork finishes. After 30 minutes, shred the pork with a fork.
  • In a large bowl, toss together the carrots, cabbage, cucumbers, cilantro, and scallions. In a small bowl, mix the mayonnaise, sriracha, rice wine vinegar, and salt to taste. Pour the dressing over the slaw and toss until combined.
  • Spoon the pulled pork with some sauce in the middle of a warmed tortilla. Top with the slaw and sprinkle with sesame seeds. Serve with wedges of lime. Enjoy!
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