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PREP 10 minutes
TOTAL 8 hours 10 minutes
Serves
US | METRIC

INGREDIENTS

  • 1 kg skinless pork shoulder joint
  • 1 large red onion peeled and sliced
Korean Glaze
  • 3 cloves garlic minced
  • 1 piece ginger peeled and grated
  • 2 tbsps Gochujang Korean Red chilli paste
  • 4 tbsps soy sauce
  • 4 tbsps rice vinegar
  • 2 tbsps soft brown sugar
  • 100 ml boiling chicken stock
  • 12 soft corn tortillas
  • 1 tub Vadasz Raw Kimchi
  • 1 tub Vadasz Pickled onions
  • 5 Spring onions finely shredded for serving

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Korean Pulled Pork Tacos

Korean Pulled Pork Tacos

This delicious Slow cooked Korean recipe is sooooo good, load it up onto some warm corn tortillas then add a real flavour kick with a helping of Vadasz raw kimchi, which is available in all good supermarkets.


  1. Place the sliced onion into the base of your slow cooker pot then pop the pork shoulder on top. Combine all of the Korean Glaze ingredients in a bowl, stirring well, pour this over the pork, cover with the lid and cook on low for 8 hours.
  2. If doing in an oven Cover with foil then cook in an oven set to 150℃ / gas mark 2 for 4 hours. 
  3. Remove the pork from the pot, place into a bowl and rest under foil for 30 minutes. Use a couple of forks to shred the meat then pour the cooking liquor through and stir well. 
  4. Serve the shredded pork on top of some warmed tortillas, top with some of the Vadasz pickled onions and kimchi, top with some shredded spring onion to finish.


Korean Pulled Pork Tacos

Korean Pulled Pork Tacos

This delicious Slow cooked Korean recipe is sooooo good, load it up onto some warm corn tortillas then add a real flavour kick with a helping of Vadasz raw kimchi, which is available in all good supermarkets.


PREP 10 minutes
TOTAL 8 hours 10 minutes
favorite
print
like
Serves
US | METRIC

INGREDIENTS

  • 1 kg skinless pork shoulder joint
  • 1 large red onion peeled and sliced
Korean Glaze
  • 3 cloves garlic minced
  • 1 piece ginger peeled and grated
  • 2 tbsps Gochujang Korean Red chilli paste
  • 4 tbsps soy sauce
  • 4 tbsps rice vinegar
  • 2 tbsps soft brown sugar
  • 100 ml boiling chicken stock
  • 12 soft corn tortillas
  • 1 tub Vadasz Raw Kimchi
  • 1 tub Vadasz Pickled onions
  • 5 Spring onions finely shredded for serving
  1. Place the sliced onion into the base of your slow cooker pot then pop the pork shoulder on top. Combine all of the Korean Glaze ingredients in a bowl, stirring well, pour this over the pork, cover with the lid and cook on low for 8 hours.
  2. If doing in an oven Cover with foil then cook in an oven set to 150℃ / gas mark 2 for 4 hours. 
  3. Remove the pork from the pot, place into a bowl and rest under foil for 30 minutes. Use a couple of forks to shred the meat then pour the cooking liquor through and stir well. 
  4. Serve the shredded pork on top of some warmed tortillas, top with some of the Vadasz pickled onions and kimchi, top with some shredded spring onion to finish.


Click here if you'd like to buy my latest cookbook.