When you're looking for a delicious new way to serve tacos at your next tailgate party, mySlow Cooker Korean Street Tacos are sure to be a hit! Add in Beans and Rice and Korean Cole Slaw and you've got a party!
I love trying new things, especially when it’s a new easy slow cooker recipe, and it makes cooking dinner faster, and easier than before. And while I don’t usually buy prepackaged sauces, I had a chance to try Sweet Korean Barbecue slow cooker sauce from Campbell’s. They were looking for a chef’s perspective and I was more than happy to oblige.
I love my slow cooker, not only does it free me up from the kitchen but the slow cooking process does a great job of cooking this recipe and many more!
Making this dish couldn’t have been easier. Of course being a chef I had to add my own little twist to the recipe by seasoning the pork and adding chopped onions, limes and oranges to the slow cooker.
Depending upon the type of roast you use, your creation can be ready in 4-6 hours on high heat or 8 hours on low. The slow cooker frees up your day to work on the house or do a little shopping before the main event. What could be easier?
You can use flour tortillas or corn tortillas for my Korean Inspired Pork Street Tacos. Or better yet set up a taco station with both kinds of tortillas and any additional toppings you may care to add.
Serve up these flavorful Street Tacos with your favorite sides, like my Korean Style Slaw and my Black Beans and Rice. Be creative and have fun mixing and matching flavors creating your own special brand of fusion street tacos.
If you love tacos you might like these recipes:
If you’ve tried my Korean Street Tacos or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know how you enjoyed it in the comments below, I love hearing from you!
Slow Cooker Korean Street Tacos
- 36 tortillas corn or flour
- 1 lb Cheese your favorite
- Sriracha or your favorite hot sauce
- 1 lime sliced for garnish
- 1 tablespoon cilantro chopped for garnish
Korean Street Tacos
- 4 lbs pork shoulder
- 1 onion diced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1 tablespoon granulated garlic
- 2 limes sliced
- 1 orange sliced quarters
Korean Barbecue Sauce
- 1/2 cup sesame oil
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/2 cup orange juice
- 1/2 cup sweet chili sauce
- 4 cloves garlic chopped
- 1 tablespoon fresh ginger grated
Cabbage and Onion Slaw
- 1 red onion halved and thinly sliced
- 2 cups cabbage shredded
- 1 small carrot shredded
- 1/2 cup apple cider vinegar
- 1/4 cup lime juice freshly squeezed
- 1/4 cup sugar
- 2 teaspoons sea salt
- pinch red pepper flakes
- 1 tablespoon soy sauce
- 1 teaspoon cilantro chopped
Black Beans and Rice
- 1 cup white rice
- 2 cups chicken stock
- 15 ounces black beans
- 1 teaspoon hot sauce
- sea salt and pepper to taste
- Mix Korean barbecue sauce ingredients together.
- Mix together cumin, chili powder, granulated garlic and smoked paprika and rub mixture onto pork roast.
- Place chopped onions, limes and oranges on bottom of slow cooker, add roast and Korean Barbecue Sauce. Cook on low heat for 6-7 hours, or until pork is tender
- When pork is fully cooked pull apart using two forks.
- Preheat oven broiler. Line a half sheet pan with parchment paper and arrange pork in a single layer.
- Place underneath broiler until tips of pork are browned and slightly crisp, about 3-5 minutes.
Cabbage and Onion Slaw
- Add cabbage, sliced onions, and carrots into a large bowl. Pour enough boiling water over them to fully cover. Leave covered for 10 seconds, then drain completely.
- Heat vinegar, lime juice, ⅛ cup sugar, chili flakes and salt in small saucepan over medium heat until sugar has dissolved, about 2 minutes.
- Taste for sweetness and add more sugar as needed.
- Pour vinegar mixture over cabbage-onion mixture.
- Add soy sauce and cilantro and mix well.
- Allow to stand at room temperature, until fully cooled. Cover and refrigerate for at least 4 hours and up to 2 weeks.
Black Beans and Rice
- Cook rice in two cups of chicken stock on stove top, bring to a light boil then turn heat to simmer and allow to finish cooking
- Rinse black beans and add them to cooked rice with hot sauce.
- Season with sea salt and black pepper to taste.