Korean Pulled Pork Tacos

Serves: 6

1. 5-3 lbs. Boneless Pork Loin Roast
2. Kosher salt*, to taste
3. black pepper*, to taste
4. 1/4 cup olive oil* (or grapeseed oil)
5. 2 tsp. sesame oil
6. 1/2 cup soy sauce, gluten free
7. 1/4 cup hoisin Sauce, gluten free
8. 2 tbsp. honey
9. 1 tsp. Chinese five spice powder
10. 2 tsp. chili garlic sauce
11. 1/4 cup rice vinegar, sugar free
12. 1/2 cup chicken broth
13. 4 cloves garlic, minced
14. 1 tbsp. peeled and grated ginger

Tacos:

1. Corn Tortillas
2. Storebought Kimchi (we like Wildbrine Brand found at Wholefoods)
3. Cilantro
4. Thinly sliced red onions

Instructions:

1. Preheat oven to 300 degrees (preferably on convection roast).
2. In a bowl, combine: sesame oil, the soy sauce, the hoisin sauce, honey, chinese five spice powder, chili garlic sauce, rice vinegar, broth, ginger and garlic. Whisk to combine, set aside.
3. Heat 1/4 cup olive oil or grapeseed oil over medium-high heat in a dutch oven. Season all sides of the pork with salt and pepper. Place pork in the hot oil and brown all sides, about 5 minutes per side.
4. Pour in sauce all over the pork, cover and place in the oven. Cook for 3 - 3.5 hours (depending on how much pork you have).
5. Remove from oven, and using tongs transfer the pork loin onto a large cutting board. Using two forks, shred the pork as finely as possible. Place shredded pork back into the sauce and toss to coat evenly.
6. Turn oven heat down to 200 degrees, cover the dutch oven and place back into the oven for at least 30 more minutes and no longer than 1 hour so that the shredded pork soaks up all the good sauce.
7. Remove from oven and serve in corn tortillas with Kimchi, a little torn lettuce leaves, some fresh cilantro leaves, and some very thinly sliced red onions. ENJOY!!