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Korean Pulled Pork Tacos with Kimchi and Queso Fresco

Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 12
Calories 175 kcal

Ingredients

  • 5 lb pork shoulder bone-in
  • 3 tbsp xiao hsing wine
  • 2 tbsp rice vinegar
  • 1/2 cup gochujang
  • 1/4 cup soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp garlic minced
  • 2 tbsp ginger minced
  • 2 tsp gochugaru korean crushed red pepper
  • 2 tsp cinnamon ground
  • 1 tsp cloves ground
  • 1 tsp anise ground
  • 3 tbsp honey
  • 1 tsp salt
  • 2 tsp ground black pepper
  • 1 batch sesame and ginger salsa
  • 1 batch cilantro and lime salsa
  • 1 batch kimchi
  • soft corn tacos
  • queso fresco crumbled
  • sliced limes for garnish

Instructions

  1. Rub the pork with the sesame oil, salt and pepper.
  2. Mix the gochujang, xiao hsing wine, rice vinegar, soy sauce, honey, cinnamon, cloves, anise, and gochugaru in a bowl. Pour the mixture all over the pork.
  3. Add the garlic and ginger evenly over the pork.
  4. Cover and cook in a preheated 300F oven for 2 hours, or until the internal temperature reads 160F.
  5. Let sit 5-10 minutes before slicing. Pull apart into bite-sized pieces.
  6. Warm the taco shells and dress with the pork, kimchi, red salsa, cilantro and lime salsa, and queso fresco.