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.
Prep Time10 minutes mins
Cook Time6 hours hrs
Total Time6 hours hrs 10 minutes mins
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}
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}
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.
- 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.