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Korean-style Pulled Pork Tacos

6 (2 taco each) servings


Ethnic Cuisine

Nutritional Facts Per Serving

44.1 g
47.7 g
3.6 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 730
  • Fat 38.7 g 60 %
    • Saturated   12.8 g
    • + Trans 0.1 g 13 %
  • Cholesterol 137 mg
  • Sodium   1292 mg 54 %
  • Carbohydrate 47.7 g 16 %
    • Fibre   3.6 g 14 %
    • Sugars   13.4 g
  • Protein 44.1 g
    • Vitamin A 20 %
    • Vitamin C 25 %
    • Calcium 8 %
    • Iron 29 %


  1. Preheat the oven to 325°F. Combine the pork’s first 9 ingredients in an ovenproof pot or Dutch oven set over medium-high heat. Add the pork and turn to coat. Now bring liquid to a simmer, cover the pork and cook in the oven 2 1/2 hours, turning occasionally, or until falling apart tender.
  2. Remove the pork from the sauce, set in a large bowl and let rest 10 minutes. Set the sauce left in the pot aside for a moment.
  3. While the pork rests, place the cabbage, carrot, green onion, 2 tsp. chili sauce, 2 Tbsp. vinegar and 2 tsp. sugar in a bowl and toss to combine. Cover and refrigerate this slaw until needed.
  4. After the pork has rested, pull into shreds with two forks or with your hands protected with kitchen gloves. Remove the fat from the surface of the sauce in the pot. Now mix sauce into the shredded pork. Use pork as described below.
  5. Preheat the oven to 375°F. Cut two, 12-inch long pieces of aluminum foil. Stack six tortillas in the centre of each piece of foil and wrap them up. Cover the pork in the pot again and set it and the tortillas in the oven to warm up, about 10 minutes.
  6. To serve, let diners top their own tortillas with pork, slaw and cilantro. Top taco fillings, if desired, with a little hot chili sauce, and then dig in.

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