Korean Pulled Pork Tacos with Broccoli Slaw

Korean Pulled-Pork Tacos with Broccoli Slaw are an absolute fan-favorite around my house, especially since I've begun using my Instant Pot nearly every day for cooking lots of MEAT. 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.... to die for, I tell you!

Servings: 6 servings

Prep Time 20

Cook Time 1 5

Total Time 1 25

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Ingredients

Pulled Pork

▢ 3 lbs. pork shoulder or pork butt, cut into large chunks

Sauce

▢ 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

Slaw

▢ 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

Instructions

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.

Notes

www.ChefAlli.com

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