Slow Cooker Korean BBQ Tacos
Equipment
- Small sharp knife
- Mixing bowl
- Fork
- Small pot
- Roasting tray
Ingredients
- 1.5 kg pork shoulder
- 1 onion roughly chopped
- 1 thumb sized piece fresh ginger
- 5 cloves garlic
- 1 tbsp sesame oil
- 3 tbsp gochujang
- 3 tbsp ketchup
- 3 tbsp dark soy sauce
- 2 tbsp dark brown sugar
- sea salt
For the cucumber salad
- 1 cucumber finely sliced
- 5 spring onion sliced diagonally
- 1/2 lime juice
- 2 tsp light soy sauce
- 1 tsp sesame oil
- 1 tbsp toasted sesame seeds
For the red onion salad
- 1 red onion finely chopped
- handful fresh coriander finely chopped
- 1/2 lime juice
For the carrot salad
- 1 carrot julienned
- 1 tbsp sesame seeds toasted
- 2 tbsp dark soy sauce
- 2 tbsp sesame oil
To serve alongside
- 4 baby gem lettuce roughly torn
- 12 small flour tortillas lightly toasted
Instructions
- Preheat the oven to 220°C
- Remove the skin & fat from the pork, cutting into large pieces and transfer to a baking tray with a sprinkle of sea salt. Allow to crisp up in the oven for 15 minutes. Once crisp, chop into small pieces.
- Transfer the pork shoulder to a slow cooker along with the onion, ginger, garlic, sesame oil, ketchup, gochujang, soy sauce, dark brown sugar with a pinch of sea salt. Using your hands, massage the sauce into the meat and toss to cover completely.
- Slow cook on a low setting for 8 hours until tender.
- Before it's ready to serve, prepare the sides. Add the cucumber and spring onions to a bowl with the lime juice, soy sauce, sesame oil and toasted sesame seeds
- In a separate bowl, add the red onion with the coriander and the lime juice, mixing well
- In another bowl, add the carrot, soy sauce, sesame oil and sesame seeds, mixing well.
- Once the meat is cooked, remove from the slow cooker and shred using two forks on a large baking tray.
- Transfer the cooking liquid from the slow cooker to a small pot and set over a medium heat and allow to reduce down. Pour this sauce over the meat and place under a hot grill.
- Add the crispy fat to the tray with the shredded pork and serve to the table with the tortilla wraps, baby gem, cucumber, red onion and carrot salads
Notes
This is a recipe if you're hosting a feast and want to impress! Pork shoulder slowly cooked in gochujang, ginger and sesame and served with a carrot & cucumber slaw in a taco- seriously good.
Nutrition
Calories: 799kcal
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