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Korean Barbecue-Style Pulled Pork Tacos
Recipes Korean Barbecue-Style Pulled Pork Tacos
20 servings
12 hours total (Active 45 minutes)
Ingredients
    • For pork
    • 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
    1. 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).
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. 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%