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+ servings

Braised Korean Pork Tacos

Print Recipe
Sweet and spicy, crisp, fresh and cool all wrapped up in a tortilla of love.
Course Mains & Entrees
Cuisine American, Korean
Keyword bbq sauce, braised, korean, pork, tacos
Prep Time 10 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 30 minutes
Servings 6 servings
Calories 503
Author Laurie McNamara

Ingredients

  • 1 tablespoon bacon fat or olive oil
  • pound pork shoulder cut into 5 to 6 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
  • 12 flour tortillas
  • 1 recipe cilantro coleslaw
  • 2 to 4 radishes sliced thinly

Instructions

  • 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.

Nutrition

Serving: 2tacos | Calories: 503kcal | Carbohydrates: 43g | Protein: 38g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 110mg | Sodium: 2246mg | Potassium: 994mg | Fiber: 3g | Sugar: 32g | Vitamin A: 3925IU | Vitamin C: 36mg | Calcium: 114mg | Iron: 4mg