Slow Cooker Korean Tacos

Slow Cooker Korean Tacos


    • 2 pounds boneless pork loin, cut into 4 pieces
    • 1 cup hoisin sauce
    • 3 garlic cloves, minced
    • 3 green onions, thinly sliced, plus extra for garnish
    • 3 tsp. ground ginger
    • 1 16-ounce package of coleslaw or broccoli slaw mix
    • 3 tbsp. rice wine vinegar
    • 2 tbsp. brown sugar
    • Small tortillas or hot cooked white (or brown) rice, for serving


  1. Add the pieces of pork in the insert/bowl of your slow cooker. Add hoisin sauce, garlic, green onions, and ground ginger.
  2. Toss each piece of pork a few times to fully coat with the sauce and spices.
  3. Cover and cook on low for 8 to 9 hours.
  4. Prior to serving, in a bowl, toss coleslaw or broccoli slaw mix with rice wine vinegar and brown sugar.
  5. Remove pork from slow cooker and shred. Place pork back into the sauce and toss to coat.
  6. Serve in warmed tortillas with slaw on top or spoon pork onto a bed of rice. Garnish with sliced green onions, if desired.
  7. Store leftovers in an airtight container for up to 5 days.

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