Slow Cooker Korean BBQ Pork Tacos
Juicy slow cooked shredded pork slathered in Korean bbq sauce, topped with creamy slaw, and wrapped in taco shells!
Servings:6 servings
Ingredients
- 1 ½ pounds pounds boneless pork loin
- ½ red onion, thinly sliced
- ¼ cup cilantro, roughly chopped
- 8 taco-sized tortillas
BBQ Sauce
- 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
Slaw
- 3-4 cups coleslaw , (without dressing)
- 3 tablespoons mustard
- ⅓ cup mayo , (I used light)
- 1 tablespoon sugar
- pinch of salt and pepper
Instructions
- 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.
Notes
This pork is so delicious served in tacos OR alone, over rice, or on a salad.
Nutrition
Calories: 464 kcal, Carbohydrates: 37 g, Protein: 31 g, Fat: 20 g, Saturated Fat: 4 g, Trans Fat: 1 g, Cholesterol: 77 mg, Sodium: 1292 mg, Potassium: 637 mg, Fiber: 3 g, Sugar: 12 g, Vitamin A: 100 IU, Vitamin C: 14 mg, Calcium: 84 mg, Iron: 3 mg