Korean Pulled Pork Tacos
Serves: 6
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5-3 lbs. Boneless Pork Loin Roast
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Kosher salt*, to taste
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black pepper*, to taste
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1/4 cup olive oil* (or grapeseed oil)
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2 tsp. sesame oil
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1/2 cup soy sauce, gluten free
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1/4 cup hoisin Sauce, gluten free
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2 tbsp. honey
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1 tsp. Chinese five spice powder
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2 tsp. chili garlic sauce
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1/4 cup rice vinegar, sugar free
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1/2 cup chicken broth
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4 cloves garlic, minced
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1 tbsp. peeled and grated ginger
Tacos:
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Corn Tortillas
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Storebought Kimchi (we like Wildbrine Brand found at Wholefoods)
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Cilantro
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Thinly sliced red onions
Instructions:
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Preheat oven to 300 degrees (preferably on convection roast).
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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.
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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.
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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).
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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.
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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.
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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!!