Instant Dutch Oven Korean Pork Tacos

Ingredients you will need

Here is a quick snapshot of the ingredients you'll need. Scroll down to the recipe card where you'll find exact measurements.

Ingredient notes

• Pork loin - I used about a three-pound pork loin. Look for one that has a nice fat cap from your butcher for this recipe.
• Ginger - you can use the fresh paste or grate fresh ginger.
• Rice wine vinegar - you can also substitute it with white wine or apple cider vinegar. Substituting the vinegar may make the broccoli slaw taste slightly different.
• Dark brown sugar - you can also use light brown sugar, but dark brown sugar will give the recipe a sweeter taste.
• Garlic - you can use already minced garlic or smashed garlic cloves.

How to make this

Step 1: Making the sauce

Remove the seeds and membrane from the jalapeno. Dice the jalapeno.

In a small bowl, combine the dark brown sugar, soy sauce, diced jalapeno, rice wine vinegar, black pepper, ginger, and garlic.

Whisk all the ingredients together until the brown sugar is dissolved. Set aside.

Step 2: Cooking the pork loin

Salt and pepper both sides of the pork loin. Turn on the Instant Precision Dutch Oven to saute/sear mode.

Once the pot is preheated add a small amount of olive oil to the Dutch oven. Sear the pork loin on all sides, and then turn off the sear/saute function.

Add the prepared sauce to the Instant Dutch oven. Add ½ cup of water to the pot as well.

Cook covered on manual mode 2 at 235-degrees for 2 ½ hours or until the pork has reached an internal temperature of 165-degrees.

Halfway through the cooking time flip the pork, and check the internal temperature to prevent overcooking. It's always good to check the temperature to be sure meat is not under or over cooked.

When the pork is done cooking remove to a plate or dish then shred the meat. Return the meat to the Instant Dutch oven and toss with remaining sauce to serve.

Step 3: Making the broccoli slaw

In a large bowl combine the broccoli slaw, soy sauce, olive oil, rice wine vinegar, dark brown sugar, ginger, hot red pepper flakes, and the juice of one lime.

Mix together until all ingredients are combined and the brown sugar is dissolved. Store covered in the refrigerator until the pork has finished cooking.

Serving suggestions

These Instant Dutch Oven Korean Pork Tacos can be served with rice, kimchi, or cucumber salad. You can serve them in a tortilla or make a bowl over rice. You can also add a little extra zing with some pickled onions!

Storage & reheating

Serve immediately, or store leftovers for up to one week in an airtight container in the refrigerator. Reheat leftover meat in the microwave. The leftover meat can be frozen for up to three months then thawed in the refrigerator and reheated.