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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.