Juicy Slow Cooker Korean BBQ Pork Tacos slathered in Korean bbq sauce, topped with creamy slaw, and wrapped in taco shells!
Happy taco day!!!!
Do you love tacos even half as much as I do?? I hope you do. Because tacos are clearly at the top of my food-lovin’ list and as previously mentioned here on this blog, I eat them at least once each week. They’re kind of a staple in my diet.
A few other of my diet staples?
- peanut butter and jelly sandwiches (made with mom’s homemade peach raspberry jam)
- sliced tomatoes sprinkled with lemon pepper seasoning
- garlic powder (on and in e-ver-y-thing)
- mustard mustard mustard. for everything from ham and cheese sandwiches to salad dressings and today….bbq sauce.
I usually add mustard to my homemade bbq sauces, usually texas-style or carolina style with plenty of vinegar. But today I made Korean bbq sauce and yep, you guessed it, I threw in some mustard. I’m kiiind of going crazy for French’s new flavors. Have you seen them?? Sweet Yellow Mustard with brown sugar and Spicy Yellow Mustard with cayenne pepper. GENIUS.
So here’s my thought with these tacos, and tell me if you think this is genius, because I kind of feel like it is genius-ish.
Both the bbq sauce and the slaw call for mustard in this recipe and you can choose if you want to lean more on the sweet side, or the spicyyyy side ( I adore you spicy people). And if you really want get crazy… here’s the genius…. you could use sweet for one part of the recipe and spicy for the other.
Woah. Mind blown.
So just imagine with me a sweet Korean bbq sauce slathered all over your juicy pork, then topped with a spicy mustard slaw.
Or visa versa!
That’s the genius of it.
The other thing I know you’ll love about this recipe is that you get to throw it in the slow cooker. I love using my slow cooker all year round (hence the continual flow of new slow cooker recipes here on CDLC) but especially during the summertime because when it gets really hot (thank you Utah desert weather) the last thing I want to do is heat up my house even more by using the oven. The slow cooker doesn’t heat up my whole kitchen – though it does make it smell heavenly. And I often put it out on the back porch, just plugged into an outlet out there so it’s out of the way and out of my mind until dinnertime.
Then it’s 6:00 – oh heyyy dinner is totally waiting for me on the back porch!
P.S. thanks for hanging in through all of my pictures and rambling today. Who knew you could talk about a taco for so long right??
Enough chit chat. Let’s eat.
What people are saying about this Slow Cooker Korean BBQ Pork Tacos
“Tried this today and it was great! Loved the contrast of flavor and texture. (Our grocery store didn’t have the flavored mustard, so we just used classic yellow.)” – Tom
“Wow, these are delicious! My 8 year old loved them and my husband did too! Delicious and easy too?! You can bet I will be making these again soon!” – Jenny
Slow Cooker Korean BBQ Pork Tacos
- 1 ½ pounds pounds boneless pork loin
- ½ red onion - thinly sliced
- ¼ cup cilantro - roughly chopped
- 8 taco-sized tortillas
- ½ cup hoisin sauce - (found in the Asian section of most grocery stores)
- 3 tablespoons mustard
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons garlic powder
- 3-4 cups coleslaw - (without dressing)
- 3 tablespoons mustard
- ⅓ cup mayo - (I used light)
- 1 tablespoon sugar
- pinch of salt and pepper
- Place pork loin in slow cooker. Add one cup of water, then cover and cook on high for 3-4 hours or on low to 6-7 hours. Drain slow cooker of excess liquid, then shred pork with two forks.
- Whisk together bbq sauce ingredients. Pour over shredded pork and stir to combine.
- In a medium bowl whisk together mayo, mustard, sugar, and salt and pepper for the slaw. Add cole slaw and toss to coat.
- Assemble tacos by filling tortillas with shredded pork, then top with slaw, red onions, and cilantro. Sprinkle with sesame seeds if desired and serve.
This post was brought to you by the makers of French’s Sweet Yellow Mustard and Spicy Yellow Mustard. I received compensation to write this post through the French’s Sweet and Spicy Program … all opinions expressed are my own.
Hey there – just to be clear – in the slaw part, is it 3 TBSP of EACH of the two mustards for a total of 6 TBSPs?
Hi Michael – good question, no you only use 3 Tablespoons of ONE kind of mustard, either sweet OR spicy depending on your preference!
Tried this today and it was great! Loved the contrast of flavor and texture. (Our grocery store didn’t have the flavored mustards, so we just used classic yellow.)
Ooh good I’m glad to hear it’s still delicious with classic yellow – so happy that you liked these!!
Love your recipes. I made your slow-cooker honey garlic chicken tonight and it came out great. Question on this recipe though: why cook the pork only with water and not all the sauce? Wouldn’t you want to pour the sauce into the slow cooker with the pork similar to the chicken recipe?
Hi Asa, so sometimes meat can absorb more of the sauce than I prefer (especially with thick sauces like this bbq sauce) so I like to reserve part of it to toss with the meat when it’s done cooking – that way it’s very saucy at the end!
I know you specified in the comments, but I misunderstood the quantity of mustard as written – bummer. I’d love if you’d revise it to read OR rather than AND, to make it clear that it is a total of 3 Tbsp, rather than 6 Tbsp. Thanks for your consideration!
(I have made this once before now and it is fantastic! Really disappointed that I didn’t read the comments before throwing it together.)
Hi Kristin – sorry about that! I’m updating it now!
From the lady who can’t remember how she made the toast yesterday, thank you so much! 😉
Looks yummy! How many tacos will this recipe make?
About 8 🙂