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2 Korean Street Tacos on a plate next to rice and beans
Slow Cooker Korean Street Tacos
Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
 

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!

Course: Entree
Cuisine: Fusion
Keyword: korean tacos, slow cooker tacos, street tacos
Servings: 36
Calories: 290 kcal
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
  1. Mix Korean barbecue sauce ingredients together.

  2. Mix together cumin, chili powder, granulated garlic and smoked paprika and rub mixture onto pork roast.
  3. 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
  4. When pork is fully cooked pull apart using two forks.
  5. Preheat oven broiler. Line a half sheet pan with parchment paper and arrange pork in a single layer.
  6. Place underneath broiler until tips of pork are browned and slightly crisp, about 3-5 minutes. 

Cabbage and Onion Slaw
  1. 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.
  2. Heat vinegar, lime juice, ⅛ cup sugar, chili flakes and salt in small saucepan over medium heat until sugar has dissolved, about 2 minutes.
  3. Taste for sweetness and add more sugar as needed.
  4. Pour vinegar mixture over cabbage-onion mixture.
  5. Add soy sauce and cilantro and mix well.
  6. 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
  1. 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
  2. Rinse black beans and add them to cooked rice with hot sauce.
  3. Season with sea salt and black pepper to taste.
Nutrition Facts
Slow Cooker Korean Street Tacos
Amount Per Serving
Calories 290 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 4g 20%
Cholesterol 34mg 11%
Sodium 708mg 30%
Potassium 285mg 8%
Total Carbohydrates 31g 10%
Dietary Fiber 2g 8%
Sugars 8g
Protein 14g 28%
Vitamin A 6.2%
Vitamin C 8%
Calcium 14.4%
Iron 12.1%
* Percent Daily Values are based on a 2000 calorie diet.