Trim fat from meat. Prick all over with a fork. Place meat in a 3-1/2-to-4-quart slow cooker.
Make the Korean barbecue pork in the slow cooker and then add it to charred tortillas, and veggies for a delicious weeknight taco.
Servings and Ingredients
|Slow Cooker Barbecue Pork|
|2 (2-lbs. each) boneless center-cut pork loin roasts|
|⅔ c. rice vinegar|
|¼ c. Hy-Vee less-sodium soy sauce|
|¼ c. sesame oil|
|2 tbsp. sesame seeds, toasted|
|¼ c. garlic paste|
|¼ c. ginger paste|
|¼ c. green onions, sliced|
|2 tbsp. chili-garlic sauce|
|½ c. Hy-Vee dark brown sugar, packed|
|Korean Barbecued Pork Tacos|
|1 c. green or red cabbage, shredded|
|½ c. shredded carrots|
|½ c. red onion, thinly sliced|
|½ c. rice vinegar|
|½ c. water|
|⅓ c. Hy-Vee granulated sugar|
|1 ½ tsp. kosher salt|
|2 c. Slow Cooker Barbecue Pork, sliced|
|8 (6-inch each) corn tortillas|
Things To Grab
- 3-1/2-to-4-quart slow cooker
- 2 medium bowls
- Meat thermometer
- Medium saucepan
- Small saucepan
Combine rice vinegar, soy sauce, sesame oil, sesame seeds, garlic paste, ginger paste, green onions, and chili-garlic sauce in a medium bowl. Pour over meat in slow cooker. Cover and cook on LOW for 5 to 6 hours or until pork is done (145 degrees). Remove meat from slow cooker and let rest for 10 minutes.
Strain juices from slow cooker into a medium saucepan. Add brown sugar. Bring mixture to boiling; reduce heat. Gently boil for 10 minutes or until mixture thickens slightly. Cut meat into thin slices or strips.
Hyvee Culinary Expert TipFor meal prep, transfer meat and sauce to storage containers. Refrigerate up to 3 days or freeze for up to 3 months. Thaw frozen meat in refrigerator before using and reheat pork and sauce by placing in a medium sauce pan over low heat until heated through.
Place green and purple cabbage, carrots, and red onion in a medium bowl. Combine rice vinegar, water, sugar, and kosher salt in a small saucepan. Bring mixture to boiling to dissolve water. pour over vegetables in bowl and let stand for 10 minutes. Drain; discard liquid. Divide pork and sauce among 8 corn tortillas. Top with pickled slaw.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 70mg
- Sodium: 1170mg
- Total Carbohydrates: 53g
- Protein: 29g