These Instant Dutch Oven Korean Pork Tacos with a cool, crunchy broccoli slaw are a sweet and tangy delight. Great for leftovers or make ahead for the week!
Remove seeds and membrane from the jalapeno, then dice.
In a small bowl, combine the dark brown sugar, soy sauce, jalapeno, rice wine vinegar, ginger, garlic, and black pepper. Whisk until combined and sugar is dissolved. Set aside.
Preheat the Instant Dutch Oven on the sear/saute mode. Salt and pepper on both sides of the pork loin.
Add olive oil to the preheated pot. Sear the pork loin on all sides. Once done turn off the sear/saute mode.
Pour the sauce and ½ cup of water into the Instant Dutch Oven.
Cook covered on manual mode 2 at 235 degrees for 2 ½ hours or until the internal temperature reaches 165 degrees. Turn halfway through cooking time.
Combine all of the broccoli slaw ingredients in a large bowl. Mix until combined and the sugar has dissolved. Cover and store in the refrigerator until the pork is ready to serve.
Once done, remove the pork to a plate. Shred then return to the Dutch oven to toss with the remaining sauce.
Immediately serve on tortillas, and top with broccoli slaw.
Store leftovers in an airtight container or gallon bag for up to one week. Leftover meat can be frozen for up to three months and then thawed in the refrigerator before reheating.
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Notes
The broccoli slaw and sauce can be made ahead to cut down on prep time before cooking.This recipe can be doubled, but the pork loin will be cut into pieces to fit into the Instant Dutch Oven. Cooking time may be less if the pork is cut into smaller pieces. The sauce should also be doubled.This can also be cooked on slow cook mode for about 6-8 hours or until done.