Korean Pork Bbq Tacos Recipe

Inspired by Pinky's Westside Grill

Time4h 30m

Serves4

oven roasted pulled pork, cilantro-honey slaw, and Korean BBQ sauce

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Ingredients

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Main Ingredients

2 lbs Pork Shoulder

1 cup Korean BBQ Sauce

8 pieces Corn Tortillas

1 cup Cilantro

2 tbs Honey

2 cups Cabbage

1 medium Carrot

1 whole Lime

1 to taste Celtic sea salt

1 to taste white, green, and black pepper

Method

Cooking Instructions

Prepare the Pork

Preheat the oven to 300°F (150°C). Season the pork shoulder with salt and pepper. Place it in a roasting pan and cover with foil. Roast in the preheated oven for about 4 hours, or until the meat is tender and easily pulled apart.

Make the Slaw

While the pork is roasting, prepare the cilantro-honey slaw. In a large bowl, combine shredded cabbage, grated carrot, chopped cilantro, honey, and juice from the lime. Mix well and season with salt and pepper to taste. Set aside.

Shred the Pork

Once the pork is cooked, remove it from the oven and let it rest for 15 minutes. Then, shred the pork using two forks.

Combine with BBQ Sauce

Toss the shredded pork with the Korean BBQ sauce until evenly coated.

Assemble the Tacos

Warm the corn tortillas in a skillet. Fill each tortilla with a generous amount of the BBQ pork and top with the cilantro-honey slaw. Serve immediately.