Slow cooker Korean tacos are so easy to make and the results are a tender & flavorful pork wrapped inside a warm tortilla and topped with a tangy slaw!
Yesterday, we got an unexpected snow day! Monday was so nice and felt like spring and then Tuesday rolled around and it did a 180. They forecasted 8-11 inches so I think that scared a lot of officials and schools because all the closings started to happen. Woke up in the morning and the government was closed so that was a nice :) I already had MLK day off on Monday and yesterday was just extending the long weekend. They said that today’s wind chill is supposed to be -17 degrees. Oh my gosh, I don’t even want to step foot out of my house. I think I’d literally freeze :) not quite sure how the midwest deals with this kind of cold every winter!
A month or so ago, I had a huge hankering for Korean tacos. There’s this food truck in DC that Jason and I LOVE and try to go to whenever we’re at work and the food truck is around our offices. Well, when I had the craving, it was the weekend and we weren’t anywhere near the city so I had to remedy the situation by creating Korean tacos at home. I found this recipe in the cookbook, 365 Slow Cooker Suppers by Stephanie O’Dea. My friend at Houghton Mifflin Harcourt sent me her book and I couldn’t be more happy with it. Slow cooker recipes are my ultimate favorite and I know they’re your favorite too!
I loved the tenderness of the pork and the flavor! This pork and the sauce that accompanied it is bold, sweet, and tangy. Jason and I probably ate three tacos each and the leftovers were even better!
Slow Cooker Korean Tacos
Ingredients
- 2 pounds boneless pork loin, cut into 4 pieces
- 1 cup hoisin sauce
- 3 cloves garlic, minced
- 3 green onions, thinly sliced, plus extra for garnish
- 3 tsp ground ginger
- 1: 16- ounce package of coleslaw or broccoli slaw mix
- 3 tbsp rice wine vinegar
- 2 tbsp brown sugar
- Small tortillas or hot cooked white rice for serving, or brown rice
Instructions
- Add the pieces of pork in the insert/bowl of your slow cooker. Add hoisin sauce, garlic, green onions, and ground ginger.
- Toss each piece of pork a few times to fully coat with the sauce and spices.
- Cover and cook on low for 8 to 9 hours.
- Prior to serving, in a bowl, toss coleslaw or broccoli slaw mix with rice wine vinegar and brown sugar.
- Remove pork from slow cooker and shred. Place pork back into the sauce and toss to coat.
- Serve in warmed tortillas with slaw on top or spoon pork onto a bed of rice. Garnish with sliced green onions, if desired.
- Store leftovers in an airtight container for up to 5 days.
Notes
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I love this recipe! I’ve made it many times since discovering it last year. I like that it creates yummy leftovers.
can i use beef instead?
Sure
Great recipe! I made it for dinner tonight and loved it!
I am testing this out this out this week as the head of the food committee for our ski trip! I bought pork loin chops for the inaugural run. Do you think these will cook faster than 9 hours? I wasn’t sure exactly which cut to buy. Any pointers?
Those should work and yes, they should cook faster than 9 hours :)
These sound delicious! Can you substitute pork butt?
Yes, absolutely!
Turned out great! Thanks so much! :)
Can I cook on high for 3-4? Will that damage anything?
No, it shouldn’t damage anything.
If I double the recipe do I need to increase the cooking time? I’m guessing no but just thought I would check!
No, you should be okay with the cooking time! Just make sure the roasts aren’t stacked on top of each other.
Any suggestions for a pork substitute for this recipe for a vegetarian?
I don’t have any recommendations as far as slow cooker. If you want, you can make this sauce and put it over tofu and vegetables!
I’ve heard young jackfruit is an excellent meat substitute, particular for pulled pork recipes. I’ve found it in cans at the supermarket.
I skip the sunflower seeds but put a whole rotisserie chicken shre5 in so good and a whole meal
My boyfriend studied abroad in Seoul and loves this recipe. He can’t wait for the next time I make it!
I followed this recipe exactly and the meat totally dried out and was burnt! It’s not the first time this has happened. Any crockpot experts out there have any idea what I am doing wrong?? It’s so frustrating! This recipe smelled and sounded delicious, so bummed it didn’t work out.
Do you open your slow cooker throughout the cooking process to check on it? If so, don’t do that. It will dry out the meat. Just let it cook. And, I do know that some slow cookers cook hotter and higher than other slow cookers so you might want to cook it for less time so it doesn’t burn and dry out.
Can I use frozen pork?
You could but you’d have to increase the cooking time
Does anybody serve a side item with this what do you serve?
I don’t usually serve anything on the side but you could serve some Asian vegetables or kimchi!
This looks delicious. My family does not eat pork. What type of beef would you suggest for this?
Thanks so much!
Chuck roast
My daughter doesn’t eat pork either, and I substitute chicken thighs. They come out tender and flavorful!
If I’m using fresh minced ginger how much should I use?
About the same
What do you consider a serving size…._____ ounces?
Maybe 3-4 ounces?
I love this!!! I used beef and made it in an Instant Pot in an hour. The Cole slaw works so well. Thanks for the recipe!
Great adaptation!
Hi Julie,…was wondering if chicken could be substituted for the pork. I have a son who has gout and pork is one of the things that sets off an “attack”.
Yes, definitely! I would recommend chicken thighs instead of breasts!