Via Simply Scratch

Braised Korean Pork Tacos

If you want to add more dairy free recipes to your collection, Braised Korean Pork Tacos might be a recipe you should try. One serving contains 214 calories, 17g of protein, and 8g of fat. For 76 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 12. 32 people found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes roughly 4 hours and 30 minutes. A few people really liked this Korean dish. It works well as a main course. A mixture of bacon fat, pork shoulder, radishes, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Simply Scratch. With a spoonacular score of 70%, this dish is good. Try Pulled Pork Tacos with Korean Flavors, Slow Cooker Korean BBQ Pork Tacos, and Slow Cooker Korean BBQ Pork Tacos for similar recipes.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 260 minutes

 

Ingredients:

1 tablespoon bacon fat

3 cups beef broth

flour tortillas

6 cloves garlic, smashed and peeled

coarsely ground black pepper

1 recipe Korean BBQ SauceKorean BBQ Sauce

kosher salt

1 (3-1/2 pound) pork shoulder, cut into 5 to 6 smaller hunks

2 to 4 radishes, sliced thinly

1 recipe for cilantro coleslaw

1 red onion, cut into wedges

Equipment:

dutch oven

bowl

cutting board

tongs

oven

pot

Cooking instruction summary:

Remove pork shoulder from the fridge 30 minutes beforehand. Cut into 5 to 6 hunks and season generously with kosher salt and black pepper.Heat bacon fat in a large Dutch oven over medium-high heat. Once hot, sear all sides of the pork until deeply golden brown. Transfer to clean bowl and repeat. Once the pork has been seared, place the onion and garlic in the bottom of the dutch oven. Place the pork on top and pour in the 3 cups of beef broth. The liquids should reach 1/2 to 3/4 of the way on the pork.Cover the pot and slide it into your preheated oven. Braise for 4 hours, the pork should be falling apart tender. Use tongs to transfer pork to a cutting board and discard cooking liquids. Remove excess fat from the pork and shred into large pieces, adding it back into the (empty) Dutch oven. Pour the Korean BBQ Sauce over and heat over medium to medium-low until sauce is hot. Place the Korean Pork in the center of warm tortillas, top with cilantro coleslaw and a few radishes.Enjoy!NOTE: The recipe for my Korean BBQ Sauce will be enough cover the meat a 3.5 pound pork shoulder (once braised and shredded), any larger size pork shoulder may require you to double the sauce recipe.Also, to make things easier, I made the sauce the night before and keep it in the fridge until the pork has been shredded.

 

Step by step:


1. Remove pork shoulder from the fridge 30 minutes beforehand.

2. Cut into 5 to 6 hunks and season generously with kosher salt and black pepper.

3. Heat bacon fat in a large Dutch oven over medium-high heat. Once hot, sear all sides of the pork until deeply golden brown.

4. Transfer to clean bowl and repeat. Once the pork has been seared, place the onion and garlic in the bottom of the dutch oven.

5. Place the pork on top and pour in the 3 cups of beef broth. The liquids should reach 1/2 to 3/4 of the way on the pork.Cover the pot and slide it into your preheated oven. Braise for 4 hours, the pork should be falling apart tender. Use tongs to transfer pork to a cutting board and discard cooking liquids.

6. Remove excess fat from the pork and shred into large pieces, adding it back into the (empty) Dutch oven.

7. Pour the Korean BBQ Sauce over and heat over medium to medium-low until sauce is hot.

8. Place the Korean Pork in the center of warm tortillas, top with cilantro coleslaw and a few radishes.Enjoy!NOTE: The recipe for my Korean BBQ Sauce will be enough cover the meat a 3.5 pound pork shoulder (once braised and shredded), any larger size pork shoulder may require you to double the sauce recipe.Also, to make things easier, I made the sauce the night before and keep it in the fridge until the pork has been shredded.


Nutrition Information:

Quickview
214k Calories
16g Protein
8g Total Fat
16g Carbs
17% Health Score
Limit These
Calories
214k
11%

Fat
8g
13%

  Saturated Fat
2g
17%

Carbohydrates
16g
6%

  Sugar
1g
2%

Cholesterol
47mg
16%

Sodium
682mg
30%

Get Enough Of These
Protein
16g
34%

Vitamin B1
0.77mg
51%

Selenium
28µg
40%

Vitamin B3
4mg
23%

Phosphorus
209mg
21%

Vitamin B6
0.34mg
17%

Vitamin B2
0.27mg
16%

Zinc
2mg
16%

Iron
2mg
11%

Folate
43µg
11%

Manganese
0.21mg
11%

Vitamin B12
0.62µg
10%

Potassium
336mg
10%

Vitamin B5
0.65mg
7%

Magnesium
23mg
6%

Copper
0.11mg
6%

Calcium
50mg
5%

Fiber
0.91g
4%

Vitamin C
1mg
2%

Vitamin K
1µg
1%

covered percent of daily need
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asian korean

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Food Trivia

Almost 70 percent of the red meat eaten globally is goat meat.

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