I always forget just how much I love these tacos.  The Korean flavors in a corn shell is such a unique but wonderful combination of taste and textures.  I also love a good crock pot meal.  At least once a week we are all running in different directions at dinner time.  Ball practice, meetings and other activities can sometimes make it hard to feed everyone at the same time and I am not one who wants to cook several different meals in one evening.  The crock pot is the perfect solution.  I normally put everything in the crock pot at lunch, on high {but starting in the morning on low, works too} and by the time dinner comes around…I am set.  Prep a few additional ingredients and then no matter what time everyone arrives…dinner is served.korean port crock pot | korean pork tacos | street tacos | crock pot recipes | crock pot meals | crock pot korean pork

In the past I have used a beef roast to make this recipe but decided to go with pork and it was a good decision.  For some reason the pork felt like a natural selection and it was so delicious.  To make them street tacos, I purchased the small corn shells at the store.  I doubled them up because that is what you normally get with street food.  The coleslaw is the best part of the taco, in my opinion.  The mixture of rice vinegar, sugar and lime juice gives it just the right amount of tang and sweetness.  I also like to serve

Korean Pork Street Tacos {Crock Pot Meal}

Tender pork roast full of delicious Koren flavors and served on a corn tortilla with slaw and queso fresco cheese.

Course Main Course
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6


  • 1/2 cup brown sugar
  • 1/3 cup soy sauce
  • 3 cloves garlic {minced}
  • 2 tsp sesame oil
  • 2 tbsp rice wine vinegar
  • 1 tsp ginger {freshly grated}
  • 3-4 pound pork roast {I used a tenderlion}
  • 1 small onion {thinnly sliced}


  • 1 pkg slaw mix
  • 2 tbsp rice wine vinegar
  • 1 tbsp sugar
  • 1 lime {juiced}


  • 3 green onions {thinnly sliced}
  • 1/4 cup queso fresco cheese {crumbled}
  • 1 lime {cut into wedges}
  • 24 corn tortillas {I used street taco sized}
  • 2 tbsp cilantro {chopped-not pictured}



  1. Add pork roast and onions to crock pot.  In a mixing bowl combine brown sugar, soy sauce, garlic, sesame oil, vinegar and ginger.  Pour over roast and onion.  Cook on low for 6-8 hours or on high for 4-5 hours.  Once cooked, shred meat and return to crock pot.


  1. To make coleslaw, mix together vinegar, sugar and lime juice in the bottom of a large bowl.  Add coleslaw mix and toss to coat.  NOTE:  I like to make this about 2 hours before I serve, so that flavors will meld.


  1. To serve, warm tortillas in a damp paper towel until warm.  Top warmed tortillas with shredded meat, coleslaw and preferred toppings.  Leftovers can be refrigerated for up to 5 days {except coleslaw, it was only good for 2} and reheated as needed.

Recipe Notes

  •  To make clean up easier, use a crock pot liner.  I purchased mine in the same section as the foil or saran wrap.
  • If you are using dry ginger then only add 1/2 teaspoon.