How to Make Award-winning Slow cooker Korean pork tacos

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, How to Prepare Any-night-of-the-week Slow cooker Korean pork tacos. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Slow cooker Korean pork tacos, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Slow cooker Korean pork tacos delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Slow cooker Korean pork tacos is 8 servings./ ready in 6 hours 15 minutes.. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Slow cooker Korean pork tacos estimated approx Prep time: 15 minutes. Cook time: 6 hours.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Slow cooker Korean pork tacos using 10 ingredients and 4 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make Slow cooker Korean pork tacos:

1. 1 (1 inch) chunk fresh ginger, peeled
2. 1 (4 lbs) boneless pork shoulder
3. 1/4 cup Korean barbecue sauce
4. 2 tablespoons minced garlic
5. 1 tablespoons miso paste
6. 1 tablespoons toasted sesame oil
7. 1/2 cup rice wine vinegar, divided
8. 1 cup shredded (matchsticks) carrots
9. 16 (6 inch) flour tortillas, warmed
10. 3 green onions. Thinly sliced

Steps to make Slow cooker Korean pork tacos

1. Thinly slice the ginger. Cut the pork into 2-inch chunks, trimming off any excess fat. Add ginger and pork to slow cooker bowl.
2. In a small bowl, whisk together the barbecue sauce, garlic, miso paste, sesame oil, and 1/4 cup rice wine vinegar. Pour over pork and toss until well coated. Cover and cook 6-8 hours on low, until tender.
3. Fifteen min. Before ready to serve, in a small bowl, combine the carrots and remaining 1/4 cup rice wine vinegar. Let stand.
4. Transfer pork to a bowl. Shred pork and return to slow cooker bowl. Serve pork in tortillas, topped with pickled carrots and green onions.

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