Remove pork shoulder from the fridge 30 minutes beforehand.
Preheat your oven to 325℉ (or 160℃).
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.
Notes
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.