Korean Tacos Crockpot Recipe is to Die For!
These Korean Crockpot Tacos feature tender, slow-cooked pork shoulder in a savory-sweet sauce, stuffed in mini corn tortillas with crunchy broccoli slaw, radishes, and a hit of sriracha mayo—easy, flavorful, and absolutely irresistible.
Equipment
- 1 Crockpot or pressure cooker
Ingredients
Main ingredients
- 3 lbs Pork shoulder or pork tenderloin
- ½ teaspoon Black pepper
- ¼ teaspoon Coarse sea salt
- 1 Onion cut into large chunks
- ⅔ cup Hoisin sauce
- ½ cup Honey
- ½ cup Soy sauce
- ½ cup Water
- ¼ cup Mirin
- 1 tablespoon Sesame oil
- 1 tablespoon Fresh lemongrass paste Gourmet Garden brand preferred
- 1 tablespoon Rice wine (shaoxing)
- 1 teaspoon Ginger powder
- 1 teaspoon Garlic powder
- ½ teaspoon Chinese five spice powder
- ¼ cup Mayonnaise
- 2 tablespoons Rice vinegar
- 2 cups Broccoli slaw
- 1 cup Quick pickled radishes
- 1 English cucumber thinly sliced
- 1 cup Chopped cilantro
- 1 Red bell pepper thinly sliced
- 30 Mini corn tortillas
- Sriracha mayo for topping
Instructions
Instructions
- Place pork shoulder or tenderloin in the crockpot.
- Season the pork with black pepper and sea salt.
- Add onion chunks on top of the pork.
- In a bowl, mix hoisin sauce, honey, soy sauce, water, mirin, and sesame oil until smooth.
- Pour the sauce mixture over the pork and onions. Cover crockpot and cook on low for 8 hours.
- Remove pork from the crockpot and shred with two forks.
- Return shredded pork to crockpot and mix with leftover sauce.
- Serve in mini corn tortillas with toppings like broccoli slaw, pickled radishes, cucumbers, cilantro, red bell pepper, and sriracha mayo.
- Enjoy warm and fresh!
Notes
Store leftover pork in an airtight container in the fridge for up to 4 days or freeze up to 3 months. Reheat gently with a splash of water to retain moisture. Keep toppings separated in sealed containers for freshness.