Braised Korean Pork Tacos

Sweet and ever-so-slightly spicy braised korean pork tacos are stuffed with saucy pulled pork and fresh cilantro slaw and then stuffed into flour tortillas.

Dear Korean Pork Tacos,

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I love you and I want to marry you.

Seriously though, you guys have-ta-have-ta-have-ta make these ASAP! I’m not trying to be bossy, I just know the moment your taste-buds experience the sweet and ever-so-slightly spicy Korean BBQ sauced braised pork and the fresh and crisp cilantro coleslaw together, it will be insta-love! Think Married at First Sight but this marriage actually lasts.

(do you watch that show? tell me you watch the show?!)

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Inspired from yet another favorite restaurant, Fenton Fire Hall, that Pat and I just recently dined at with friends. Remember this Sweet Potato + Jalapeno Mash recipe? Same place. After ordering their braised Korean Pork Tacos twice now, I realized I could easily make these at home and eat them whenever I want. Ummm, yeah!?!?

You may remember, I already have a killer Korean BBQ Sauce that I use on grilled chicken or sometimes as a sauce for stir-fry. But this sauce has yet to grace slowly braised pork. Until today.

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Since I just want to quickly braise some pork that’s going to end up being doused in a flavorful sauce, I don’t fuss to much with it. I cut my pork shoulder into 5 to 6 pieces, season with s & p and sear them in bacon fat. I keep a jar in my fridge at all times! Once the pork has a nice crust, I add a large red onion that has been cut into wedges into the bottom of the Dutch oven and add in 6 cloves of garlic (smashed and peeled), add the pork back in and pour in 3 cups of beef broth. You don’t want the pork submerged in the broth.

Then simply cover the pot, and slide it into a preheated 325 oven to braise for 4 hours.

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Once the pork is tender and falling apart, I discard the cooking liquid and remove any extra fat. Then I shred the pork, but still keep it in fairly large chunks and add it back to the pot. Cover with the sauce and heat on medium-low until the sauce has been heated through.

Note: One recipe of my Korean BBQ Sauce will be enough cover the cooked and shredded meat of a 3.5 pound pork shoulder, any larger pork shoulder and it may require you to double the sauce recipe.

Cilantro Slaw with Lime Vinaigrette l (07)

In the meantime, toss the cilantro coleslaw. I just love this slaw!!

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Warm up a bunch of soft, flour tortillas and fill with the shredded Korean pork. Then use tongs to top with the cilantro slaw and drop on a few thinly sliced radishes, or for a little heat some raw or pickled jalapenos. Yum!

Now, stuff your face with these braised Korean pork tacos.

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Sweet and spicy, crisp, fresh and cool all wrapped up in a tortilla of love. That’s right, tortilla of love. Long live braised Korean pork tacos!

Before my daughter took a bite, she asked: “What?! NO cheese?” (ugh, kids) and after her first bite she said “Who needs cheese with tacos this good?”

Mic drop.

Needless to say, thumbs up all around our kitchen table. Mouths full, sauce dripping down the side of our hands as we sat in the quiet of food bliss. Man, I love good food!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Yield: about 12+ tacos

Braised Korean Pork Tacos

Braised Korean Pork Tacos
Sweet and spicy, crisp, fresh and cool all wrapped up in a tortilla of love.
Prep Time 10 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 30 minutes


  • 1 tablespoon bacon fat or olive oil
  • 1 (3-1/2 pound) pork shoulder, cut into 5 to 6 smaller pieces
  • kosher salt
  • coarsely ground black pepper
  • 1 red onion, cut into wedges
  • 6 cloves garlic, smashed and peeled
  • 3 cups beef broth
  • 1 recipe Korean BBQ Sauce
  • flour tortillas
  • 1 recipe for cilantro coleslaw
  • 2 to 4 radishes, sliced thinly


Remove pork shoulder from the fridge 30 minutes beforehand. Preheat your oven to 325°.

Cut into 5 to 6 hunks and season generously with kosher salt and black pepper.

Heat bacon fat in a large Dutch oven over medium-high heat. Once hot, sear all sides of the pork until deeply golden brown. Transfer to clean bowl and repeat.

Once the pork has been seared, place the onion and garlic in the bottom of the dutch oven. Place the pork on top and pour in the 3 cups of beef broth. The liquids should reach 1/2 to 3/4 of the way on the pork.

Cover the pot and slide it into your preheated oven. Braise for 4 hours, the pork should be falling apart tender. Use tongs to transfer pork to a cutting board and discard cooking liquids. Remove excess fat from the pork and shred into large pieces, adding it back into the (empty) Dutch oven.

Pour the Korean BBQ Sauce over and heat over medium to medium-low until sauce is hot.

Place the Korean Pork in the center of warm tortillas, top with cilantro coleslaw and a few radishes.


NOTE: The recipe for my Korean BBQ Sauce will be enough cover the meat a 3.5 pound pork shoulder (once braised and shredded), any larger size pork shoulder may require you to double the sauce recipe.

Also, to make things easier, I made the sauce the night before and keep it in the fridge until the pork has been shredded.

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12 Responses to “Braised Korean Pork Tacos”

  1. #
    Amy | The Cook Report — September 6, 2016 at 4:35 am

    These look soooo good! I’m obsessed with Korean and Mexican food and these look like a perfect combination of the two 🙂

    • Laurie McNamara replied: — September 6th, 2016 @ 8:54 am

      Thanks Amy! I think you would totally love the combo. I’ve been eating the leftovers for days and I’m not tired of these tacos yet! <3

  2. #
    Rachel — September 6, 2016 at 9:16 am


    Do you think this could be cooked in the slow-cooker after searing? If so, any suggestions as to the amount of time? I don’t want to wait for the weekend to eat this!!

    • Laurie McNamara replied: — September 6th, 2016 @ 10:29 am

      Hi Rachel! I would totally think so! I haven’t tested it but would try cooking it on low for 6-8 hours or high for 4-6. And feel free to let me know what temp/time worked best for you. Enjoy! 🙂

  3. #
    Kimberlee — September 6, 2016 at 1:11 pm

    I thought I was the only person watching! Been there since the first “experiment”.

    • Laurie McNamara replied: — September 10th, 2016 @ 10:25 am

      Nope! My husband and I have watched every season, it’s just too good not to watch! 😉

  4. #
    Melissa — September 30, 2016 at 10:22 am

    I’m excited to try this recipe next week, it looks amazing! Would you mind linking your cilantro slaw on the recipe for ease of access? Thanks!

    • Laurie McNamara replied: — September 30th, 2016 @ 10:29 am

      Hi Melissa! I’m so excited for you to try this! I have updated the recipe printable with a link– good looking out! <3

  5. #
    Kim — October 2, 2016 at 10:06 pm

    Laurie, thanks so much for my new favorite recipe! Tried this today, and it was a huge hit – even with my picky 5 year old! We had this with a side of sticky rice since I never left the house to get the things I needed for the slaw, and it was to die for!!! Thanks for breaking things down to such an easy to follow recipe!

    • Laurie McNamara replied: — October 3rd, 2016 @ 8:04 am

      Yay Kim! I’m so glad! Thank you for coming back and leaving a review <3

  6. #
    Kelsey — March 7, 2017 at 12:13 pm

    Am I the only person not seeing the oven temperature?? I’ve looked multiple times and am just not seeing it. Hoping to make these this week!

    • Laurie McNamara replied: — March 12th, 2017 @ 3:58 pm

      Hi Kelsey! It’s in the post but I must have accidentally left it out of the instructions! Sorry! It’s 325 degrees. Enjoy!

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