Korean Pulled Pork Tacos with Broccoli Slaw
Korean Pulled-Pork Tacos with Broccoli Slaw are an absolute fan-favorite around my house. These tacos are super easy to make and we love how flavorful they are – a delicious fusion of Asian flavors mingled with the pork, plus crunchy broccoli slaw and peanuts.
Please Note: We do use referral and affiliate links here for products and services that Chef Alli loves and recommends.
Howdy! Chef Alli Here. Lets Get You Cookin’…..Shall We?? 🙂
Get ready to rumble! These Korean Pulled Pork Tacos with Broccoli Slaw and Peanuts are so totally delicious….I could eat these every. single. day. Truly! This was one of the very first recipes that I made using my 6-quart Instant Pot and I was super proud of how delicious this meal turned out.
If you don’t own an Instant Pot (or any brand of electric pressure cooker that you prefer) I’d definitely urge you to investigate this method of cooking, especially if your family enjoys eating MEAT as much as my gang does.
All three of my sons AND my husband are definite carnivores and having an Instant Pot has really made a big difference in how we get dinner done around here.
Every weekend, I like to cook up a pork shoulder and some chicken breasts, or maybe a beef roast, using my Instant Pot. I find that if I have cooked meat to start the work week off on Monday, a lot of pressure is removed from my shoulders when it comes to meal prep.
Good grief! If you’ve got cooked meat already on hand in your fridge, you can make so many meals in just a flash – quesadillas, pasta skillets, wraps, grilled sandwiches, soups, tacos, carnitas…..the list goes on and on and I’m so glad.
Let’s Talk About Ingredients for Making Easy Pulled Pork Tacos, Shall We??
Pork shoulder, also know as pork butt.
Don’t ask me why a pork shoulder is also know as a pork butt at the meat case. (As if choosing and cooking meat wasn’t hard enough, right??) See my Easy Recipe Tips for Making Pulled Pork (below)for more good info on which cuts of pork to buy.
Hoisin, garlic, scallions, ground ginger, ginger root: these are the ingredients that make up the delicious Asian sauce for this recipe.
Hoisin is an Asian condiment, similar to our ketchup and I love keeping this in my fridge for various Asian recipes. If you don’t have fresh garlic to mince for this recipe, feel free to substitute granulated garlic. Ground ginger is a spice that’s fairly common – you’ve probably got it in your cupboard already.As for the ginger root, you can purchase ginger root from the produce section at most large grocery stores, in the Asian section. Use your microplane zester to make short work of grating the ginger root, OR, be lazy like me and purchase your fresh ginger root in a tube! I really like using Ginger Stir-In Paste, made by Gourmet Garden. Super handy in my fridge and no grating required! 🙂
Broccoli slaw, rice wine vinegar, brown sugar, kosher salt: all the gems for making a delicious Asian slaw – the perfect topping for these tacos!
Easy Recipe Tips for Making Pulled Pork
- What cut of pork is best for making pulled pork? Great question! It’s best to begin with the right cut of pork when you’re talking about good pulled pork! I love using Boston butt pork roast. It’s got great marbling and your pork will always be juicy and flavorful when you use the Boston butt pork roast for making pulled pork.
- Is there a certain pork cut I shouldn’t use for making pulled pork? I try to stay away from using pork loin when I want a good batch of pulled pork. Pork loin is a pretty lean cut of pork, so it doesn’t lend itself well to pulled pork, though I have had to use it before when I accidentally purchased pork loin by mistake. I won’t do that again any time soon, believe me!
- Is pork butt known by another name at the meat counter? Yes, and I’m not sure why this happens, because it does make things pretty confusing sometimes. Just know going in that pork butt is also referred to and labeled as pork shoulder. (Seems rather odd since those areas of the pig are pretty much at opposite ends…..right???) There are two parts of the pork shoulder: the Boston butt roast and the Picnic roast.
- So why is the Boston butt roast a better choice than the Picnic roast for making pulled pork? Picnic pork shoulder roasts are on sale quite a bit, and they do work for making pulled pork. However, I’ve found that a picnic roast seems to have a LOT more fat that renders as the roast is cooked – which I don’t really care for. And, it seems like I get a lot more meat when I use a Boston butt roast for making pulled pork.
- Why should I get to know the butcher at my local meat shop or locker? A good butcher is worth his weight in GOLD, a valuable resource! He wants you to be successful when you cook because that means you’ll be returning for more of his product. He also knows a lot about meat and the various whole muscle cuts, etc. which can save you a lot of $$$. Get to know your butcher!
- Which cooking method is best for making pulled pork – the Instant Pot, slow cooker, or oven? I prefer the Instant Pot because I’m always in a hurry and I love using my 6-quart Instant Pot for most everything. However, use whichever method works best for YOUR style of cooking. No matter which method you choose, you can make delicious, tender, juicy pulled pork.
- Why does the recipe say to cut the pork roast into chunks before you season and cook it? Cutting a pork shoulder or pork butt into chunks helps the meat cook faster. If you cook the pork as one big hunk of meat, it takes longer for the meat to cook to the center. Also, cutting the meat into chunks means there’s more surface area for the spices to grab, too. You certainly don’t have to cut the roast into chunks if you prefer to cook it as one big piece of meat – just adjust the cooking time accordingly since it will definitely take longer.
Other Favorite Recipes to Try –
Printable Directions for Making Korean Pulled Pork Tacos with Broccoli Slaw
Korean Pulled Pork Tacos with Broccoli Slaw
- 3 lbs. pork shoulder or pork butt, cut into large chunks
- 1 1/2 cups hoisin sauce
- 4 garlic cloves, minced
- 6 scallions, green parts only, sliced
- 1 tsp. ground ginger
- 2 Tbs. freshly grated ginger root
- 1 lb. bag broccoli slaw mix
- 3 Tbs. rice wine vinegar
- 2 Tbs. brown sugar
- pinch of kosher salt
For Serving the Tacos
- 2/3 cup peanuts or cashews
- small flour tortillas, browned in a bit of butter on each side
Make the Sauce
- In a small bowl, combine the hoisin, garlic, scallions, ground ginger, and ginger root. *Please note: you will use half of the sauce for cooking the pork, and the remaining half of the sauce will be used for serving the pork when you make the tacos.
Slow Cooker Method for Cooking the Pulled Pork
- Place the pork chunks into a large, greased slow cooker. Pour half of the prepared hoisin sauce over the pork, tossing to coat each chunk of pork well. Cover the slow cooker and cook the pork on low for 8-10 hours, or until the pork is very fork-tender. Remove the pork to a platter and use two forks to shred it apart.
Instant Pot Method for Cooking the Pulled Pork
- Place the chunks of pork into the Instant Pot. In a small bowl, combine the hoisin with the garlic, scallions, ground ginger and ginger root; pour over pork, then toss to coat each chunk of pork with the prepared sauce.
- Add 1/2 cup water to the Instant Pot (along with the pork and hoisin sauce), then lock the Instant Pot lid into place. Using the manual button, choose the high pressure setting for 65 minutes, bringing the Instant Pot to full pressure. When the timer sounds, use a natural pressure release to allow the pressure in the Instant Pot to come down on it's own.
- When all the pressure is removed from the Instant Pot, carefully remove the lid and test the pork to make sure it’s very fork-tender. (If the pork isn't as fork-tender as you'd like, lock the lid into place once more and bring it to full pressure for another 5-10 minutes.) Remove the cooked pork to a platter and use two forks to carefully shred it apart.
Make the Broccoli Slaw
- Meanwhile, in a small jar fitted with a lid, shake the vinegar, brown sugar and salt until the dressing is well combined; pour over the broccoli slaw, then toss to combine. Chill the slaw until you're ready to serve the pork.
To Make and Serve the Korean Pulled-Pork Tacos
- Place the cooked, shredded pork into a skillet over medium heat; top with the reserved prepared hoisin sauce, cooking until the pork and sauce is heated throughout. Remove from the heat.
- Place the warm pork onto warm flour tortillas, then top with the dressed broccoli slaw. Garnish with peanuts and serve at once.
We love hearing from our readers and followers, so leave us a comment if you’d like. And, if you don’t hear back from us shortly, know that we may not have seen your comment. Feel free to reach out to us by email: ChefAlli@ChefAlli.com.
Let’s Get You Cookin’,