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Rub the pork with the sesame oil, salt and pepper.
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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.
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Add the garlic and ginger evenly over the pork.
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Cover and cook in a preheated 300F oven for 2 hours, or until the internal temperature reads 160F.
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Let sit 5-10 minutes before slicing. Pull apart into bite-sized pieces.
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Warm the taco shells and dress with the pork, kimchi, red salsa, cilantro and lime salsa, and queso fresco.