Slow Cooker Korean Pork Tacos
Pork tenderloin slow cooked in bold Korean BBQ spices makes a delicious, moist, shredded filling for tacos!
Servings: 8 servings
Ingredients
Korean Pork
- 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 chili paste, such as sambal oelek
- 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
Broccoli Slaw
- 2 cups broccoli slaw
- 1 green onion, thinly sliced
- 2 tablespoons chopped cilantro
- 2 tablespoons rice vinegar
- 1 tablespoon low sodium soy sauce
- 2 teaspoons honey
- Pinch of red pepper flakes optional
Instructions
Korean Pork
- 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.
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.
Notes
Leftover pork may be placed in a freezer safe container or bag and saved for a later date.
Nutrition
Calories: 259kcal | Carbohydrates: 20g | Protein: 32g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 83mg | Sodium: 573mg | Fiber: 2g | Sugar: 10g