2 Korean Street Tacos on a plate next to rice and beans
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Slow Cooker Korean Street Tacos

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!
Prep Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Course: Entree
Cuisine: Fusion
Keyword: korean tacos, slow cooker tacos, street tacos
Servings: 36
Calories: 290kcal
Author: Chef Dennis Littley

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 290kcal | Carbohydrates: 31g | Protein: 14g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 34mg | Sodium: 708mg | Potassium: 285mg | Fiber: 2g | Sugar: 8g | Vitamin A: 310IU | Vitamin C: 6.6mg | Calcium: 144mg | Iron: 2.2mg