Korean Pulled Pork Tacos
Transform leftover pulled pork into flavorful Korean-inspired tacos with a sweet, spicy sauce, crunchy slaw, and fresh toppings.
Equipment
- Tongs
Ingredients
- Pork
- 4 cups cooked pulled pork
- 3 tablespoons soy sauce
- 2 tablespoons gochujang
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- For Serving
- 8 small flour or corn tortillas
- 3 cups shredded cabbage
- 1 cup shredded carrots
- 2 green onions sliced
- Fresh cilantro
- Sesame seeds
- Lime wedges
- Sriracha mayo optional
- 1/2 bell pepper sliced thin
Instructions
- Whisk together the soy sauce, gochujang, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
- Heat the pulled pork in a large skillet over medium heat.
- Stir the sauce into the pork and cook for 5–7 minutes until heated through.
- Warm the tortillas.
- Fill each tortilla with pulled pork.
- Top with carrots, cabbage, green onion, cilantro, sesame seeds, and sriracha mayo if desired.
- Serve immediately with fresh lime wedges.
Notes
Leftover pulled pork is ideal for this recipe.
Adjust the gochujang to suit your preferred spice level.
Add kimchi or quick-pickled cucumbers for even more flavor.
Store leftover pork in the refrigerator for up to 4 days.
Adjust the gochujang to suit your preferred spice level.
Add kimchi or quick-pickled cucumbers for even more flavor.
Store leftover pork in the refrigerator for up to 4 days.