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Slow Cooker Korean Pork Tacos are here to seriously elevate your taco Tuesdays in the most delicious way. These easy to make tacos feature tender and flavorful Asian-flavored infused shredded pork wrapped inside a warm tortilla and the best tangy slaw topping! They’re fresh, flavorful, and always hit the spot.
This recipe calls for all of the ingredients that make me so very happy – ginger, garlic, hoisin sauce and green onions. When you see that combination of ingredients listed in a recipe, you know it’s gonna be good! This pork is equal parts savory and freshly flavored, which makes it pair perfectly with the tangy slaw that tops each taco. Warning – you won’t be able to eat just one. But I dare you to try!
You already know the deal when it comes to slow cooked pork. It’s SO unbelievably tender! Plus, when the meat is slowly cooked, it really has time to settle and develop all of those bold ingredients it’s being cooked with. The end result is deliciously tender pork that’s loaded with flavor! The best part? It’s a slow cooker recipe, which means on top of all of that, it’s also wonderfully easy to make.
Why You’ll Love This
- Slow and steady. Your Crockpot may take its time to cook the pork, but the wait is always well worth your patience! The slow and steady cook time ensures the most flavorful and tender meat.
- Bold flavors. Garlic, ginger, and hoisin sauce always guarantee a boldly flavored recipe! You’ll love this flavor-packed pork and how well it pairs with the fresh, tangy slaw.
- So easy! Set it and forget it, friends! When you serve these flavorful tacos to your guests, they’ll never believe just how simple this recipe was to whip up.
Ingredients You’ll Need
Here is a list of ingredients you will need to make Korean pork tacos. Make sure to scroll down to view the full recipe for exact measurements.
- Boneless pork loin
- Hoisin sauce
- Garlic
- Green onions
- Ginger
- Coleslaw
- Rice wine vinegar
- Brown sugar
- Tortillas – You can sub these with white rice instead if you’d like.
How To Make Korean Pork Tacos
Here is a general overview of the steps involved to make the best Korean pork tacos with slaw. Be sure to scroll to the bottom of this post for the full recipe.
Make it flavorful. Add the pork to your slow cooker. Mix in the hoisin sauce, garlic, green onions, and ginger. Toss everything together so the pork is fully coated.
Slow cook the pork. Cover the Crockpot and cook on low heat for 8-9 hours.
Make the slaw. This is great to do when the pork is in the final hour of cook time. Toss together the coleslaw with rice wine vinegar and brown sugar.
Shred it. Remove the cooked pork from the slow cooker. Use two forks to shred it, then toss it back in the slow cooker and mix to coat.
Enjoy! Serve this shredded Korean pork and slaw with a warmed tortilla or over a bed of fluffed white rice.
Recipe Tips, Substitutions, and Variations
Want to change things up? Here are just a few ideas of how to make the BEST Korean pork tacos.
- Add a little bit of spice. Made primarily with hoisin sauce, this shredded pork is definitely on the sweeter side. You can spice it up with a little gochujang sauce or some simple crushed red pepper flakes if you’d like. Just be careful, because a little bit of either of those ingredients goes a long way!
- Serve however you’d like. Not in the mood for tacos? While I can’t relate, I can offer a substitution! Feel free to plate your shredded pork and slaw with some white rice in place of a tortilla. You could always use cauliflower rice instead if you’d like lesser carbs.
- Don’t forget to garnish! Are garnishes optional? Technically, yes. But they’re half the fun! I like to garnish my tacos with an extra sprinkle of green onions to really solidify that fresh flavor. Sesame seeds also work well.
Storage and Reheating Instructions
Once cooled to room temperature, you can store the shredded pork by itself in an airtight container in the fridge for about 3-4 days. Feel free to reheat in the microwave or back in the slow cooker until warmed through.
The slaw will stay fresh in an airtight container in the fridge for about 2-3 days, but won’t be as crisp as the first day it’s made! For that reason, I don’t recommend making the easy slaw until right before serving.
What to Serve with Korean Pork Tacos
If you feel that these tacos won’t fill you up or just want an additional side dish or two, these tasty additions below have seriously mouthwatering flavors that will excite your taste buds!
Slow Cooker Korean Pork Tacos
Equipment
Ingredients
- 2 pounds (907 g) boneless pork loin, cut into 4 pieces
- 1 cup (275 g) hoisin sauce
- 3 cloves garlic, minced
- 3 green onions, thinly sliced, plus extra for garnish
- 3 teaspoons ground ginger
- 16 ounces (454 g) package of coleslaw or broccoli slaw mix
- 3 tablespoons rice wine vinegar
- 2 tablespoons brown sugar
- Small tortillas or hot cooked white rice, for serving
Instructions
- Add the pieces of pork in the insert/bowl of your slow cooker. Add hoisin sauce, garlic, green onions, and ground ginger.2 pounds (907 g) boneless pork loin, 1 cup (275 g) hoisin sauce, 3 cloves garlic, 3 green onions, 3 teaspoons 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.16 ounces (454 g) package of coleslaw or broccoli slaw mix, 3 tablespoons rice wine vinegar, 2 tablespoons 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.Small tortillas or hot cooked white rice
- Store leftovers in an airtight container for up to 5 days.
Notes
Nutrition
Photographs by Eat Love Eat
Does this recipe need any liquid besides the hoison sauce?
Nope! The meat itself will have juices that run out when it cooks.
I tried these last night and they were a big hit with the whole family. We were able to modify to meet three different family needs. 1) I had mine in a bowl without the tortilla. 2) The husband had his per recipe. 3) My girls had it in a soft taco with cheese and no slaw. FABULOUS!
Awesome! So glad you were able to modify for three different tastes!
I made these tonight and my mom and sister loved them! I did end up cutting the loin into 8 pieces and cooking on high for 2 hours and low for 4 because I was on a tighter time frame than the original recipe, but the pork was falling apart and delicious!
I’m glad you were able to cook this quicker with no issues!
These were great! Simplified it even further by using 3 teaspoons of garlic powder. Sriracha drizzled on each taco, yummy!! So much great flavor for practically a no-cook meal! Will definitely make again!
Glad to hear you enjoyed this, Abigail!
I’m confused – why is your blog called “table for two” when none of your recipes are for two? This one says it serves 6-8?
Don’t be confused! This is why I put together a FAQ section for questions such as these. This page, 2nd question, will answer your question: https://www.tablefortwoblog.com/faq/ ;)
I made these tacos last night and let me tell you they were fantastic !!! These will be a regular at our house.
So happy to hear that you enjoyed these, Kathy!
Currently have this cooking in the slow cooker, can’t wait to come home a delicious dinner!
Hope you enjoyed this, Christopher!!
About to make these for my husband but he leaves for work in 4.5 hours, could I cook this on high for 4 hours instead of low?
Yup, that’s fine.
Oh my, these are great! So easy but so tasty. The leftovers have made great lunches and this recipe has been moved into the Keeper binder!
I’m glad you enjoyed, Tammi!!
I used this recipe as my first go for a Pinterest challenge that I’m doing, and the dish was amazing! (: Had to make a few adjustments because I’m a novice cook and don’t have some staple ingredients, but I loved the results all the same. Thanks Julie!
So glad you enjoyed this and made your own adjustments!