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!
3pound pork loinseasoned with salt and pepper to taste
Marinade for Cooking
¼cupdark brown sugar
¼cup soy sauceI used reduced sodium soy sauce
1jalapenoseeded, membrane removed, and finely diced
1 ½teaspoonrice wine vinegar
1 ½tablespoongingerfresh grated
4garlic clovessmashed
½teaspoonblack pepper
Broccoli Slaw
24ounces broccoli slaw
2tablespoonsoy sauceI used reduced sodium soy sauce
⅛cupolive oil
1 ½tablespoonrice wine vinegar
1tablespoondark brown sugar
½teaspoongingerfresh grated
⅛teaspoonhot red pepper flakesmay add more for more heat
1juice 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.