Wednesday, February 18, 2015

From the Kitchen: Crockpot Korean Pork Tacos

This fall/winter we've been using our Crockpot non-stop, especially on the days that I work and want to come home and play with my baby boy instead of cook dinner!  However, we get a little tired of the same old chicken dishes that seem to be Crockpot standbys.  This Korean pork recipe was delicious and different - it's definitely going into our rotation!

Crockpot Korean Pork Tacos

Adapted from Table for Two
Cook time: 8 hours


1.5-2 lbs pork (I don't really think it matters what you use here - pork loin, pork tenderloin, boneless pork chops.  I used 2 boneless pork chops that were about 1.5 lbs.)
1 cups hoisin sauce (you can find this on the "international" aisle in your regular grocery store with the Asian ingredients)
3 cloves garlic, minced
3 teaspoons ground ginger
1 16-oz package broccoli slaw mix (in the refrigerated produce section, usually near the bagged salad)
3 Tablespoons rice wine vinegar
2 Tablespoons brown sugar
1 package flour tortillas
3 green onions, sliced thin


Place your pork in the Crockpot (cut it into pieces if necessary to fit).  Add the hoisin sauce, garlic, and ginger, and thoroughly coat the pork with the sauce mixture.  Cover and cook on low for 8-9 hours.  When it's done, you should be able to easily shred the meat with 2 forks, like you would with pulled pork.  Mix the shredded meat with the sauce in the Crockpot.

Toss the broccoli slaw mix with the rice wine vinegar and brown sugar.  Serve the pork in tortillas along with the dressed slaw, and garnish with green onions.

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