![Korean Barbecue-Style Pulled Pork Tacos](https://images.publixcdn.com/cms/aprons/images/2016/02/r0002766_600x440.jpg)
Recipes
Korean Barbecue-Style Pulled Pork Tacos
20 servings
12 hours total
(Active 45 minutes)
Shopping list
Ingredients
- 2-inch piece fresh ginger, divided
- 1 cup granulated sugar
- 7 tablespoons brown sugar
- 1 cup kosher salt
- 1 whole bone-in pork butt (8–10 lb)
- Plastic wrap
- 1 bunch green onions
- 2 cloves garlic
- ¼ cup mirin
- 1 cup water
- For sauce
- 1-inch piece fresh ginger
- 5 cloves garlic
- 4 green onions
- 2 tablespoons olive oil
- ⅔ cup brown sugar
- 1 ½ cups ketchup
- ⅔ cup rice vinegar
- ⅔ cup reduced-sodium soy sauce
- ¼ cup Worcestershire sauce
- ½ cup sweet chili sauce
- 3 tablespoons honey
- 2 teaspoons onion powder
- For serving
- 2 (10-count) packages soft taco flour tortillas
- Carrot and Cucumber Kimchi (optional for topping)
- Black-Eyed Pea Salad (optional for topping)
Steps
- Prepare pork. Peel ginger, then chop ¾ inch finely (1 tablespoon) and cut remaining 1 ¼ inches into 5 (¼-inch-thick) slices. Mix sugars, salt, and minced ginger until combined. Cover pork butt completely with sugar mixture, then transfer to large bowl (wash hands) and cover with plastic wrap; refrigerate 6 hours (or overnight).
- Preheat oven to 425°F. Cut green onions in half; chop garlic finely (4 teaspoons). Place green onions, garlic, sliced ginger, mirin, and water in roasting pan. Discard any juices from pork, then place pork in roasting pan.
- Roast pork 1 hour, then reduce heat to 300°F and bake 5 hours until pork is 195°F (for shreddable), basting with pan juices every hour. Let stand 1 hour to rest.
- Prepare sauce. Preheat medium saucepan on medium-high 2–3 minutes. Peel ginger, then chop ginger (2 tablespoons) and garlic (¼ cup) finely; chop green onions. Place oil in pan, then stir in garlic and green onions; cook 30 seconds.
- Add brown sugar, ketchup, rice vinegar, soy sauce, Worcestershire sauce, sweet chili sauce, honey, and onion powder; reduce heat and simmer 20–30 minutes, stirring occasionally, until sauce has thickened. Shred meat with 2 forks, then coat with sauce.
- Assemble tacos. Divide pork evenly among taco shells, top with Carrot and Cucumber Kimchi and Black-Eyed Pea Salad, if using. Serve.
Amount per 1⁄20 recipe serving: Calories 540, Total Fat 22g, Sat Fat 8g, Chol 100mg, Sodium 1760mg, Total Carb 50g, Fiber 2g, Total Sugar 23g, (Incl. 21g Added Sugars), Protein 34g, Vitamin D 6%, Calc 10%, Iron 20%, Potassium 15%