Pork tenderloin slow cooked in bold Korean BBQ spices makes a delicious, moist, shredded filling for tacos! Top these Slow Cooker Korean Pork Tacos with a simple broccoli slaw for an easy weeknight meal!
I know it’s Monday and we still have to get through today before we can eat all the tacos for taco Tuesday. But I’m purposely sharing the recipe for these Slow Cooker Korean Pork Tacos today so that you can get all the ingredients tonight and make them tomorrow, smart right?!
The great thing about these tacos besides that they taste bomb…do people still say that, is that they are made in the slow cooker. Whoever invented the slow cooker was an absolute genius and my guess is they disliked standing in the kitchen cooking every night. The later part of that sentence probably applies to 90% of America, the beginning part maybe not so much. Another great thing about making dinner in the slow cooker is that unless you are feeding a family of 10 or hosting a party you are almost always guaranteed to end up with leftovers and in the case of this taco meat, leftovers that can be frozen. Can I get an amen for leftovers that can be pulled from the freezer and taste just as good as they did the day you made them!
I think I’ve made my feelings clear about my love of the slow cooker so on to what I put in it. This was my first time making anything Korean inspired. I’ve always thought the food looked incredible and when I’ve read recipes for Korean food I’m a big a fan of the ingredients used, but for some reason I’ve never actually made it. These Slow Cooker Korean Pork Tacos were the perfect introduction to making Korean food! The recipe is simple, the flavors are recognizable and appealing to most and it’s a taco!
The star ingredient in these tacos is without a doubt the Chinese five spice. If you’ve never used it you need to get on top of that. Chinese five spice is a combination of cinnamon, star anise, cloves, fennel and Szechwan peppercorns. The flavor is sort of a warm spice and it can be used in both savory or sweet recipes. Obviously in the case of the tacos we’re going savory, but I’m excited to try a little baking with it as well. Instead of using pork shoulder which is what’s generally used in shredded pork recipes I opted for the leaner, but just as tender and juicy, pork tenderloin. Once the slow cooker and Korean BBQ inspired sauce has worked it’s magic on the pork simply shred it and top it with the simple broccoli slaw for some added crunch. These Slow Cooker Korean Pork Tacos are a must make for dinner tomorrow!
- 2 pounds pork tenderloin, silver skin and excess fat removed then cut in half
- 1/4 cup hoisin sauce
- 2 tablespoons low sodium soy sauce
- 2 tablespoons ketchup
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sambal oelek (chile paste)
- 1 1/2 teaspoons fresh grated ginger
- 2 teaspoons Chinese five spice powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1/2 cup water
- Corn or flour tortillas for serving
- 2 cups broccoli slaw
- 1 green onion, finely diced
- 2 tablespoons chopped cilantro
- 2 tablespoons rice vinegar
- 1 tablespoon low sodium soy sauce
- 2 teaspoons honey
- Pinch of red pepper flakes (optional)
- Place the 4 chunks of pork tenderloin into the slow cooker.
- In a medium sized bowl whisk together the remaining ingredients then pour over the top of the pork.
- Cover with the lid and set to low, cooking for 6-8 hours depending on the size and how quickly your slow cooker cooks.
- When the meat is cooked through use two forks to shred the pork and toss in the sauce until coated.
- Serve the meat in corn or flour tortillas topped with some of the broccoli slaw.
- Place the broccoli slaw in a large bowl.
- Whisk the remaining ingredients together then pour over the broccoli slaw.
- Toss to coat then refrigerate and let it marinade for at least 15 minutes, the longer the better.
Leftover pork may be placed in a freezer safe container or bag and saved for a later date.
Amount Per Serving: Calories: 259Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 83mgSodium: 573mgCarbohydrates: 20gFiber: 2gSugar: 10gProtein: 32g
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