Korean Pulled Pork Tacos

The Defined Dish


Description: Holy Tacos!! These ARE SO GOOD!! Yesterday, we had some friends over to watch the Cowboys game and I told my husband I wanted tacos. His response: as long as I can put Kimchi on them. Challenge accepted!! This Korean spiced pulled pork + kimchi is the best combo ever! You guys gotta make them asap. Plus, I love making tacos for gameday because you can make the meat before everyone comes over and enjoy watching the game rather than slaving in the kitchen. These are definitely a new crowd pleasing favorite over here!
$ 68.16
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Serves: 6
Time: 4:15 m (15 m prep, 4 h cook)
(Ingredients and measurements subject to availability)

Pulled Pork:

  1. 5-3 lbs. Boneless Pork Loin Roast
  2. Kosher salt*, to taste
  3. black pepper*, to taste
  4. 1/4 cup olive oil* (or grapeseed oil)
  5. 2 tsp. sesame oil
  6. 1/2 cup soy sauce
  7. 1/4 cup hoisin Sauce
  8. 2 tbsp. honey
  9. 1 tsp. Chinese five spice powder
  10. 2 tsp. chili garlic sauce
  11. 1/4 cup rice vinegar
  12. 1/2 cup chicken broth
  13. 4 cloves garlic, minced
  14. 1 tbsp. peeled and grated ginger


  1. Flour Tortillas
  2. Storebought Kimchi (we like Wildbrine Brand found at Wholefoods)
  3. Cilantro
  4. Thinly sliced red onions

 *Not provided: 

Salt and pepper
Olive oil (or grapeseed oil)

Dutch Oven


  1. Preheat oven to 300 degrees (preferably on convection roast).
  2. In a bowl, combine: sesame oil, the soy sauce, the hoisin sauce, honey, chinese five spice powder, chili garlic sauce, rice vinegar, broth, ginger and garlic. Whisk to combine, set aside.
  3. Heat 1/4 cup olive oil or grapeseed oil over medium-high heat in a dutch oven. Season all sides of the pork with salt and pepper. Place pork in the hot oil and brown all sides, about 5 minutes per side.
  4. Pour in sauce all over the pork, cover and place in the oven. Cook for 3 - 3.5 hours (depending on how much pork you have).
  5. Remove from oven, and using tongs transfer the pork loin onto a large cutting board. Using two forks, shred the pork as finely as possible. Place shredded pork back into the sauce and toss to coat evenly.
  6. Turn oven heat down to 200 degrees, cover the dutch oven and place back into the oven for at least 30 more minutes and no longer than 1 hour so that the shredded pork soaks up all the good sauce.
  7. Remove from oven and serve in corn tortillas with Kimchi, a little torn lettuce leaves, some fresh cilantro leaves, and some very thinly sliced red onions. ENJOY!!

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