Korean Pork Street Tacos {Crock Pot}
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 who wants to cook several different meals in one evening?
The crock pot is the perfect solution. Add everything to the crock pot at lunch, on high {but starting in the morning on low, works too} and by the time dinner comes around…your set. Prep a few additional ingredients and then no matter what time everyone arrives…dinner is served.
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Do you want more crock pot recipes? Try these…Crock Pot Meatloaf, Slow Cooker Roasted Chicken and Crock Pot Pulled 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.
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Korean Pork Roast in the Crock Pot
Making the liquid that the meat cooks in is quick and easy. Combine the brown sugar, soy sauce, minced garlic, sesame oil and rice wine vinegar. Whisk until the ingredients are incorporated and the sugar is dissolved.
One of my favorite kitchen hacks is using a crock pot liner. They are such a time saver when it comes to clean up. Add the roast, top with sliced onion and poor liquid over the top.
Add the lid to the slow cooker and turn it on to low for 6-8 hours {or low for 4-5 hours}.
A few hours later and the magic has happened. A tender and flavorful roast is ready to be shredded for tacos.
Turning the Pork Roast into Korean Pork Tacos
When shredding, just let the onions combine with the pork. It makes for an extra delicious filling.
The slaw just might be the best part. It works best to make it a couple of hours in advance and refrigerate until you are ready to use. This allows the flavors to combine.
Then you can turn your attention to the other toppings. Lime wedges, sliced green onion and crumbled Queso Fresco cheese are perfect options.
Those little street taco sized shells are so adorable but the regular sized tortillas works too. Then it is just a matter of piling the shells high with your favorite ingredients and eating until you just can’t stand to eat anymore. That is until you are ready to eat leftovers the next day for lunch.
Korean Pork Street Tacos {Crock Pot Meal}
Ingredients
- 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}
Coleslaw
- 1 pkg slaw mix
- 2 tbsp rice wine vinegar
- 1 tbsp sugar
- 1 lime {juiced}
Toppings
- 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}
Instructions
Pork
- 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.
Coleslaw
- 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.
Assembly
- 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.
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.
SHOP THIS RECIPE:
Stainless Steel Taco Holders
