1. Recipes

How to Make Slow Cooker Korean Tacos - A Step-by-Step Guide

Imagine the perfect combination of tender, flavorful meat, fresh veggies, and a hint of spicy heat all wrapped up in a warm, soft tortilla. That's exactly what you'll get with these Slow Cooker Korean Tacos. This mouthwatering recipe takes the classic taco to a whole new level with its fusion of Korean and Mexican flavors.

Whether you're planning a casual weeknight dinner or hosting a festive gathering with friends and family, these tacos are sure to impress. The secret to their incre...

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Ingredients

  • 3 pounds whole pork belly
  • 2 cups water
  • 1 cup kosher salt
  • ½ cup white sugar
  • ¼ cup soy sauce
  • 3 cloves clove garlic, chopped
  • 1 (1 inch) piece fresh ginger, sliced
  • 14 fluid ounces Hawaiian barbeque sauce
  • 2 (12 ounce) packages 6-inch corn tortillas, or as needed
  • 2 red bell peppers, sliced, or more to taste
  • 1 cup sliced radishes, or to taste
  • ½ (12 ounce) jar pickled onions, or to taste
  • 1 bunch cilantro, chopped, or to taste
  • 2 tablespoons sriracha sauce, or to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 8 hrs 10 mins
  • Additional Time: 1 day 20 mins
  • Total Time: 1 day 9 hrs
  • Servings: 8
  • Yield: 8 tacos

  • Cut diagonal lines across the pork belly skin in 2 opposing directions, forming a diamond pattern.
  • Cook and stir water, salt, sugar, soy sauce, garlic, and ginger in a pot over medium heat until salt is dissolved, about 5 minutes. Let marinade cool, 20 to 30 minutes. Pour into a resealable plastic bag. Add the pork belly to the marinade and refrigerate for 24 hours.
  • Drain pork belly, discarding marinade; rinse pork belly, pat dry, and place into a slow cooker. Coat with barbeque sauce and cook on Low until meat begins to fall apart, about 8 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Cook and stir the pork belly in a skillet over medium-high heat until crispy, about 5 minutes. Transfer to a cutting board and shred with forks. Place shredded pork belly on tortillas and top with red bell peppers, radishes, pickled onions, cilantro, and sriracha sauce.

    • Nutrition

    639 cal.

    • Total Fat: 26g
    • Saturated Fat: 8g
    • Cholesterol: 62mg
    • Sodium: 13914mg
    • Total Carbohydrate: 75g
    • Dietary Fiber: 7g
    • Total Sugars: 30g
    • Protein: 27g
    • Vitamin C: 49mg
    • Calcium: 97mg
    • Iron: 3mg
    • Potassium: 758mg

    Categories

    Korean recipes
    Taco recipes
    Slow cooker recipes