I cook what I want, I cook what I need

Slow Cooker Korean BBQ Pork Tacos

Slow Cooker Korean BBQ Pork Tacos

Korean BBQ Pork Tacos are a delicious meal that is easily made with your slow cooker. The recipe features a pork loin that is cooked in a savory and sweet marinade with brown sugar, soy sauce, jalapeno, and fresh grated ginger served with a yummy broccoli slaw. My Instant Pot Spiced Peach Crisp would be a delightful end to this dinner!

tacos laying flat on baking sheet

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What’s in a taco?

Well, really anything you like. 😉 Traditionally served in a small corn or flour tortilla this versatile dish can be filled with beans and cheese, eggs with veggies and cheese, chicken, seasoned ground beef, or slow cooked pork or beef. The possibilities are truly endless, and the limits only your imagination.

According to the Smithsonian, the taco likely originated within the Mexican silver mines. A “taco” was the nickname given to the charges that were used for mining. The taco made it’s way to the United States by the early 20th century, and it’s been a love affair ever since!

Prep the Korean taco meat

Take a 3 – 3 1/2 pound pork loin then salt and pepper to taste. Preheat a skillet, and brown in olive oil. Place into the slow cooker. Remove the seeds and membrane from the jalapeno, and finely dice. Smash four garlic cloves with the flat end of a chef’s knife. Combine into a small bowl the dark brown sugar, the soy sauce, rice wine vinegar, fresh grated ginger, and pepper. Whisk together and pour over the pork. Cover with a lid then either cook on high for four hours, or on low for eight hours.

Prepare the broccoli slaw for the Korean tacos

Combine the broccoli slaw, soy sauce, olive oil, rice wine vinegar, white pepper, dark brown sugar, fresh grated ginger, hot red pepper flakes, and the juice of one lime. Refrigerate while the pork cooks, so the flavors can have time to fall in love.

Finishing up the Korean tacos

Once your time is up, shred the pork up then mix in with the juices and marinade from cooking.

Serve on small tortillas then top with the broccoli slaw. These Korean tacos are great leftover, and make for a wonderful meal prep. Eat up immediately, or store in an airtight container for up to one week.

If you enjoyed this you may like Mom’s Slow Cooker Rainy Day Navy Bean Soup, Instant Pot Sirloin Beef Tips with Mushroom Gravy, or Extra Cheesy Taco Casserole!

Slow Cooker Korean BBQ Pork Tacos

These slow cooker Korean BBQ pork taco's are a sweet and savory treat served on a tortilla with a crunchy broccoli slaw for a delicious weeknight dinner!
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Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: easy crockpot dinner, easy korean bbq pork tacos, slow cooker dinner, slow cooker korean bbq pork tacos, slow cooker korean tacos, slow cooker recipe
Prep Time: 15 minutes
Cook Time: 4 hours
Servings: 24 servings
Calories: 108kcal
Author: Tina

Ingredients

  • 3 pound pork loin seasoned with salt and pepper to taste

Marinade for Cooking

  • 1/4 cup dark brown sugar
  • 1/4 cup soy sauce I used reduced sodium soy sauce
  • 1 jalapeno seeded, membrane removed, and finely diced
  • 1 1/2 tsp rice wine vinegar
  • 1 1/2 tbsp ginger fresh grated
  • 4 garlic cloves smashed
  • 1/2 tsp black pepper

Broccoli Slaw

  • 24 ounces broccoli slaw
  • 2 tbsp soy sauce I used reduced sodium soy sauce
  • 1/8 cup olive oil
  • 1 1/2 tbsp rice wine vinegar
  • 1 tbsp dark brown sugar
  • 1/2 tsp ginger fresh grated
  • 1/8 tsp hot red pepper flakes may add more for more heat
  • 1 juice of one lime

Instructions

  • Saute the seasoned pork loin in a medium pan over medium high heat to sear. Place in slow cooker.
  • Combine all the ingredients in the marinade group in a small bowl, and whisk to combine. Pour over pork loin. Cover with the lid. Cook on high for four hours or on low for eight hours.
  • Combine all the ingredients in the broccoli slaw group in a large bowl, and toss to combine. Cover and refrigerate while the pork is cooking.
  • Once done, shred the pork then toss with the juices left in the crockpot.
  • Immediately serve on tortillas, and top with broccoli slaw. May refrigerate for up to one week in an airtight container.

Notes

Note: Nutrition information does not include tortillas.

Nutrition

Serving: 1serving | Calories: 108kcal | Carbohydrates: 5g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 255mg | Potassium: 322mg | Fiber: 1g | Sugar: 3g | Vitamin A: 123IU | Vitamin C: 28mg | Calcium: 21mg | Iron: 1mg
Tried this recipe?Mention @MondayisMeatloaf or tag #mondayismeatloaf! I would love to see your amazing creations!

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