Crock Pot Korean Barbecue Pulled Pork Tacos With Honey-Sesame Slaw.
I am a recent crock pot owner and this was the very first dish that I cooked with it! I was really excited to make a pulled pork because I never have before and cooking big pieces of meat can be intimidating to me, but since crock pots are basically fool-proof, I was excited to see how it would turn out. Living in the South, we see a lot of classic pulled pork, so I wanted to make pulled pork with a bit of a twist and went with an Asian flare. The meat turned out perfectly and flavors of the sauce were amazing. Super easy to make and beyond delicious. The crunch and tang of the slaw topped on the juicy meat made for a perfect taco. I cannot get over how easy a crock pot makes things!
Adapted from this recipe.
Makes ~15-20 small tacos.
~Korean Barbecue Pulled Pork
- 1/3 cup water
- 1/2 cup tamari
- 4 tbsp rice vinegar
- 4 tbsp ketchup
- 4 tbsp honey
- 3 tbsp toasted sesame oil
- 4 tbsp hoisin sauce (found in the International/Asian isle of the grocery store)
- 2 tsp crushed chili paste (found in the International/Asian isle of the grocery store)
- 2 tbsp chopped or crushed garlic
- 2 tbsp chopped or crushed ginger
- 1 yellow onion, thinly sliced
- 5-6 lb pork butt, bone in
- 20 small, soft corn tortillas
- 5 loosely packed cups shredded/thinly sliced green cabbage (about 1 large head of green cabbage or you coulud also buy pre-shredded cole slaw mix)
- 1/2 cup chopped green onion
- 3 tbsp toasted sesame oil
- 1/3 cup rice vinegar
- 1/4 cup tamari
- 1 tbsp chopped or crushed ginger
- 2 tbsp honey
- 3 tbsp sesame seeds
Begin by making the barbecue sauce. In a mixing bowl, add the water, tamari, rice vinegar, ketchup, honey, toasted sesame oil, hoisin sauce, chili paste, garlic, ginger and whisk well to combine.
Add the sliced onion to the bottom of the crock pot and put the pork butt on top. Pour roughly 1/3 of the sauce over top of the pork so it has an even coating. Turn the crock pot on high and cook for 8-9 hours. Save the remainder of the sauce for later.
After the pork has finished cooking, remove the meat from the slow cooker onto a large plate or cutting board. Use a strainer to drain the liquid from the bottom of the crock pot, keeping the onions and adding them back into the slow cooker. Remove the bone from the pork butt (it should come right off) and also remove any visible fat. Use two forks to shred the meat and then add the it back into the slow cooker with the onions. Pour the remaining barbecue sauce onto the meat and mix well. Put the crock pot on warm to keep the meat hot while serving.
To make the slaw, begin by making the dressing by mixing the rice vinegar, toasted sesame oil, tamari, honey and ginger in a small bowl and whisking together. Put the cabbage and green onion in a serving bowl and pour the dressing over top along with the sesame seeds, tossing well to combine all the ingredients.
The corn tortillas are best when warm, so I recommend wrapping them in tin foil and putting in a 350 degree oven for about 20 minutes prior to serving.