Korean Pulled Pork Tacos

I’ve come to feed you again!

Like not at your house. I’m not outside or anything. You don’t have to put your pants on.

But I am here to share my new favourite taco recipe, because I’ve been working on it like the slave that I am to you and trying to perfect it and make it supremo, and– tooting my own horn alert!– I believe I’ve achieved it.

Everybody’s got their own way of doing Korean-style pulled pork, and I know some of you may think part of my list of ingredients is sacrilege, much like that time I remotely suggested adding some sugar to your tomato sauce to make it extra delicious and several Italians lost their shit on me. But in my opinion, this combo is sweet, slightly spicy, and succulent, and hits all the right notes for Taco Tuesday. Included is my sister-in-law’s yummy tangy pickled cucumber to put on top. We fully loaded our tacos with guacamole because I can’t live without a damn avocado in my meal, sautéed peppers and onions, and fresh cilantro. Use your favourites. You’re the boss. But oh my god is this pork GOOD.

Korean Pulled Pork

Ingredients:

1 1/2 lb pork loin roast

1 tbsp garlic powder

1/2 tsp salt

1/2 tsp pepper

1 tbsp extra virgin olive oil

1/4 cup soy sauce

1/2 cup hoisin sauce

1 tsp hot sauce (I’m a big fan of sambal, but sriracha works too)

1 tbsp honey

2 tbsp rice wine vinegar

2 tbsp yellow mustard (calm down, it’s delicious in this, trust me)

1 tbsp sesame oil

12 corn tortillas

Directions:

Preheat the oven to 325F

Rub the pork loin with the garlic powder, salt and pepper.

Heat a large pot over high heat with the olive oil. Sear the pork on all sides to caramelize, a few minutes until golden. Turn the heat to medium.

In a bowl, mix together the rest of the ingredients. Pour over the pork loin. Add a half cup of water and bring the liquid up to a simmer. Put a lid on it and bake in the oven for 2 hours.

Shred the pork with two forks, breaking it up into the sauce. If it’s too saucy for you, take the lid off and simmer the pork in the pot on the stove over medium heat until the liquid reduces. You want it nice and saucy, though. Saucy = good.

Stack your tortillas on a plate with a damp paper towel over the top and nuke for 45 seconds in the microwave to warm and soften. Pile the pork on top with the toppings of your choice and don’t wear anything white.

Sweet and Spicy Pickled Cucumber

Ingredients:

1 long English cucumber, finely sliced

1/4 cup of rice wine vinegar

1/4 cup of white sugar

2 tbsp water

1/2 tsp salt

1/2 tsp red pepper flakes

Directions:

Mix the vinegar, sugar, water, salt, and red pepper flakes in a bowl. Cover the cucumber with the brine and refrigerate at least one hour.

Killer.

Serves 6

xoJBR

7 Comments Add yours

  1. George Edge says:

    I come for your sense of humor and then stay for the excellent food.

  2. Eric Bailey says:

    Looks great – I find it interesting when people complain about recipes being “tampered with” – how do they think recipes are developed?!

  3. FA says:

    This looks really good, even though I don’t eat pork! I wonder though…have you tried it in a slow cooker? I wonder if that would work just as well as baking?

    1. Brad Kruse says:

      We tried it in the slow cooker, and it worked just fine. We used a 3 pound boneless pork shoulder roast and cooked it for 8 hours. We doubled everything in the recipe to accommodate the extra meat.

  4. Jennifer says:

    I would probably ad kimchi to it as well but I put that on EVERYTHING! I’m so trying this ASAP!

  5. Nannig says:

    Tried it this evening, included the cucumber, and it was really good, thanks a lot for the recipe!

  6. Karina Wright says:

    Just making sure that you’re using a pork loin and not a pork tenderloin (which is what I took out of the freezer without checking, so something else until I make this, I guess, if that’s true).

Leave a Reply to Karina Wright Cancel reply

Your email address will not be published.