Wednesday, July 13, 2016

Korean Pulled Pork Tacos with a Creamy Sriracha Slaw


This meal combines so many great flavors and textures - tender pulled pork slow cooked in sweet and salty ingredients. A crunchy slaw tossed in a creamy, spicy dressing with bright cilantro. A sticky, sweet and salty sauce to pull it together, and all wrapped in a soft corn tortilla.


As soon as I took my first bite I was in love. These tacos really do have everything. And once I was done eating I couldn't wait for the next night to have leftovers.


 It's a super easy dish to pull together since the pork cooks all day in your slow cooker. I bought a bag of broccoli slaw and tossed it with a homemade sriracha mayo at the last minute. And the sticky sauce can be made ahead of time and then warmed up when you are ready to eat. It doesn't get any easier!

Do yourself a favor and put these on your menu now!


Korean Pulled Pork Tacos with a Creamy Sriracha Slaw
Loosely adapted from: Eating Richly

Pork Ingredients

  • 2 lb pork - I actually prefer to use a pork loin for pulled pork instead of a fatty shoulder or butt.
  • Kosher salt and freshly ground black pepper
  • 1 yellow onion thickly sliced
  • 2/3 c Hoisin sauce
  • 1/2 c soy sauce
  • 1/2 c water
  • 1/4 c mirin
  • 1 Tbsp sesame oil
  • 1 Tbsp rice wine vinegar
  • 2 Tbsp worcestershire sauce
  • 1 tsp ginger powder
  • 4 cloves garlic, minced
All other ingredients
  • 1/2 bag broccoli slaw (mixture of broccoli, carrots, green and red cabbage)
  • 3 Tbsp mayonnaise
  • 1 Tbsp Sriracha sauce
  • Handful of fresh cilantro, chopped
  • Lime slices
  • Optional: picked radishes or pickled red onions
  • Corn tortillas
Directions
  • Prep and cook the pork: Mix the hoison, soy sauce, water, mirin, sesame oil, rice wine vinegar, ginger and garlic. Place onions in the bottom of your crock pot. Season the pork with salt and pepper and place on top of the onions. Pour half of your cooking liquid all around the pork, reserving the rest of the liquid. Cook on high for 2 hours and turn to low for 4-5 hours. Flip the pork halfway through cooking. Shred with 2 forks. 
  • Pour the rest of the cooking liquid into a small sauce pan. Heat over low heat for 30 minutes, stirring often, reducing it to a sticky sauce. Store in the fridge until ready to eat. Reheat slowly on the stove before serving.
  • Mix the mayo and sriracha. Toss with the slaw. 
  • Soften your corn tortillas by placing them in a hot, nonstick pan for 30 seconds per side.
  • Layer your taco with the pork, sticky sauce, slaw, cilantro, and lime juice. 






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