Slow Cooked Korean BBQ Pork Tacos – C
coleslaw and rice
  • Classic
  • slow cooker
Slow Cooked Korean BBQ Pork Tacos – C
coleslaw and rice
  • Classic
  • slow cooker
Servings:

Ingredients

Prep
  • 3 pork tenderloin
  • 1 C hoisin sauce
  • 1/4 C honey
  • 1/4 C soy sauce
  • 1/2 t minced ginger
  • 1/2 t minced garlic
  • 2 T lime juice
  • pinch red pepper flakes optional
  • salt and pepper to taste
  • 1 bag shredded coleslaw mix
  • 1 T white vinegar
  • 1 T sugar
  • 2 t soy sauce
  • 2 t lime juice
On Cooking Day
  • 12 flour tortillas
  • 2 bag steamers rice
  • 2 T lime juice for rice, optional
  • 1 t freshly chopped cilantro for rice, optional

Instructions

To Assemble
  1. Place first 8 ingredients in a large zipper bag. Season with salt and pepper. Zip to seal and shake to mix.
  2. Place coleslaw, vinegar, sugar soy sauce and lime juice in another zipper bag or container with a lid and mix.
To Cook
  1. Place pork mixture in a slow cooker. Cover and cook on low for 7-8 hours. Shred mixture with fork.
  2. To assemble, place a few spoonfuls of coleslaw mixture on top of flour tortilla. Top with shredded pork.
  3. Cook rice according to package directions. Drizzle rice with lime juice and chopped chopped cilantro if desired before serving.

Ingredients

Prep
  • 3 pork tenderloin
  • 1 C hoisin sauce
  • 1/4 C honey
  • 1/4 C soy sauce
  • 1/2 t minced ginger
  • 1/2 t minced garlic
  • 2 T lime juice
  • pinch red pepper flakes optional
  • salt and pepper to taste
  • 1 bag shredded coleslaw mix
  • 1 T white vinegar
  • 1 T sugar
  • 2 t soy sauce
  • 2 t lime juice
On Cooking Day
  • 12 flour tortillas
  • 2 bag steamers rice
  • 2 T lime juice for rice, optional
  • 1 t freshly chopped cilantro for rice, optional

Instructions

To Assemble
  1. Place first 8 ingredients in a large zipper bag. Season with salt and pepper. Zip to seal and shake to mix.
  2. Place coleslaw, vinegar, sugar soy sauce and lime juice in another zipper bag or container with a lid and mix.
To Cook
  1. Place pork mixture in a slow cooker. Cover and cook on low for 7-8 hours. Shred mixture with fork.
  2. To assemble, place a few spoonfuls of coleslaw mixture on top of flour tortilla. Top with shredded pork.
  3. Cook rice according to package directions. Drizzle rice with lime juice and chopped chopped cilantro if desired before serving.

May use chicken breasts or beef in place of pork.
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