Ingredients

2-3 pounds pork shoulder or pork butt

1/2 cup reduced sodium soy sauce

1/2 cup water

1 teaspoon sesame oil

1 tablespoon rice vinegar

3 cloves garlic, minced

1/2 teaspoon ground ginger

1/2 teaspoon pepper

1/4 cup low sodium soy sauce

1/4 cup water

1/4 cup brown sugar

1 garlic clove, minced

1 tablespoon rice vinegar

1 teaspoon sesame oil

1/2 teaspoon ground ginger

1/4 teaspoon pepper

2 teaspoons chili paste such as Sambal Oelek (adjust to taste)

1 tablespoon cornstarch

2 tablespoons water

6 cups shredded cabbage (about 16 oz bag)

3 tablespoons canola oil

6 tablespoons rice vinegar

2 teaspoons chili paste such as Sambal Oelek (adjust to taste)

1/2 teaspoon ground ginger (fresh or powdered)

3 tablespoons granulated sugar

1 1/2 teaspoons sesame oil

1/2 teaspoon salt

1/2 teaspoon pepper (more to taste)

1 package corn tortillas

1 cup Mexican shredded cheese

1/2 cup diced green onions (green part only)

Sesame seeds for garnish

Instructions

Step 1: Place the pork shoulder or butt in a slow cooker. In a separate bowl, combine 1/2 cup soy sauce, 1/2 cup water, 1 teaspoon sesame oil, 1 tablespoon rice vinegar, 3 minced garlic cloves, 1/2 teaspoon ground ginger, and 1/2 teaspoon pepper. Pour this mixture over the pork, cover, and cook on low for 8 hours or high for 4 hours, until the meat falls off the bone.

Step 2: When the pork is done, shred it with a fork and discard the bones. Return the shredded meat to the slow cooker to soak up the cooking juices.

Step 3: Preheat your oven broiler on high. Spread the shredded pork in a single layer on a dark baking sheet, draining excess sauce as you transfer it. Broil the meat on the top oven rack for 5-10 minutes, stirring once midway, until some edges are slightly crisp. Watch carefully to avoid burning.

Step 4: In a skillet over medium heat, add 1/4 cup soy sauce, 1/4 cup water, brown sugar, 1 minced garlic clove, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1/2 teaspoon ground ginger, 1/4 teaspoon pepper, and 2 teaspoons chili paste. Bring to a boil. In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water until dissolved, then stir into the sauce. Continue boiling until thickened, about 2 minutes. Remove from heat and set aside.

Step 5: For the quick kimchi, place shredded cabbage in a large bowl. In a smaller bowl, whisk together canola oil, rice vinegar, chili paste, ground ginger, sugar, sesame oil, salt, and pepper. Pour this over the cabbage and mix well. You can serve this immediately or refrigerate until ready.

Step 6: To assemble, wrap corn tortillas in a damp paper towel and microwave on high for 2 minutes to make them pliable.

Step 7: Fill each warm tortilla with the broiled pork, a drizzle of BBQ sauce, some shredded cheese, and a generous spoonful of quick kimchi. Top with diced green onions and sprinkle with sesame seeds. Serve immediately and enjoy!

Tips & Variations

Double the BBQ sauce recipe if you love extra sauce on your tacos.

Use a rotisserie chicken instead of pork for a quicker alternative.

Add fresh lime juice to the kimchi mixture for a bright tangy twist.

For a spicier kick, increase the amount of chili paste or add sliced jalapeños.

Serve with avocado slices or a drizzle of sour cream for creaminess.

FAQs

Can I make the pork ahead of time?

Yes, the pork can be cooked and shredded a day in advance. Reheat it with the sauce for best flavor and texture before broiling.

How spicy is the quick kimchi in this recipe?

The spice level can be adjusted by varying the amount of chili paste you add. Start with less and add more to suit your taste.

Dinner

Korean BBQ Tacos with Quick Kimchi Recipe

Introduction