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:

Equipment:

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:

covered percent of daily need