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!
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 ½ 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 Easy Philly Cheesesteak Sandwiches!
Slow Cooker Korean BBQ Pork Tacos
- 3 pound pork loin seasoned with salt and pepper to taste
Marinade for Cooking
- ¼ cup dark brown sugar
- ¼ cup soy sauce I used reduced sodium soy sauce
- 1 jalapeno seeded, membrane removed, and finely diced
- 1 ½ teaspoon rice wine vinegar
- 1 ½ tablespoon ginger fresh grated
- 4 garlic cloves smashed
- ½ teaspoon black pepper
- 24 ounces broccoli slaw
- 2 tablespoon soy sauce I used reduced sodium soy sauce
- ⅛ cup olive oil
- 1 ½ tablespoon rice wine vinegar
- 1 tablespoon dark brown sugar
- ½ teaspoon ginger fresh grated
- ⅛ teaspoon hot red pepper flakes may add more for more heat
- 1 juice of one lime
- 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.
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