Slow-Cooker Korean Pork Tacos
In this inventive use of one of our Korean-inspired braising sauces, we marry pork braised with chile and garlic with traditionally Mexican ingredients such as corn tortillas and crema for deliciously different Korean tacos. If your slow cooker doesn’t have a flameproof insert and a browning function, simply brown the pork in a Dutch oven or large sauté pan on the stove top over medium-high heat before transferring the pork to the slow cooker and adding the braising sauce.
- For the pork:
- 3 lb. (1.5 kg) boneless pork shoulder, cut into 2-inch (5-cm) cubes
- Kosher salt and freshly ground pepper
- 2 Tbs. vegetable oil
- 1 jar Chile Garlic Korean Braising Sauce
For the kimchi slaw:
- 2 cups (8 oz./250 g) kimchi, coarsely chopped
- 2 cups (6 oz./180 g) shredded green cabbage
- 2 green onions, dark green part only, thinly sliced
- Juice of 1 lime
- Kosher salt
For the mirin crema:
- 1 cup (8 oz./250 g) crema or sour cream
- Grated zest of 1 lime
- 2 Tbs. mirin
- Pinch of kosher salt
- Warmed corn tortillas
- Chopped fresh cilantro
Put the pork in a large bowl and season with salt and pepper.
In the flameproof insert of a slow cooker with a browning function, warm the oil with the slow cooker set to “brown.” Working in batches, sear the pork, turning occasionally, until browned on all sides, about 8 minutes per batch. Return all the pork to the slow cooker and add the braising sauce. Set to slow cook on high heat, cover and cook until the pork is fork-tender, about 4 hours.
While the pork is braising, make the kimchi slaw, in a bowl, combine the kimchi, cabbage, green onions and lime juice. Toss to combine. Taste and season with salt. Cover and refrigerate until ready to use.
To make the mirin crema, in a small bowl, stir together the sour cream, lime zest, mirin and salt. Cover and refrigerate until ready to serve.
Using a slotted spoon, remove the pork pieces from the braising liquid and transfer to a large bowl. Using two forks, carefully shred the pork into bite-size pieces, discarding any excess fat. Add the braising liquid to the shredded pork and stir to combine.
To serve, pass the tortillas, pork, kimchi slaw, mirin crema and cilantro at the table for diners to assemble their own tacos. Serves 6 to 8.
Williams Sonoma Test Kitchen