Braised Korean Pork Tacos are a savory mixture of sweet and spicy! Soft tortillas are stuffed with saucy pulled pork and fresh cilantro slaw, radish and a squeeze of lime.

Dear Korean Pork Tacos,

Worth keeping you and I want to marry you.

Seriously though, you guys have-ta-have-ta-have-ta make these ASAP! I’m not trying to be bossy, I simply know the moment your taste-buds experience the sweet and ever-so-slightly spicy Korean BBQ sauced braised pork and the fresh and crisp cilantro coleslaw together, it will be insta-love! Think Married at First Sight but this marriage actually lasts.

(do you watch that show? tell me you watch the show?!)

Inspired from yet another go-to restaurant, Fenton Fire Hall, that Pat and I simply recently dined at with friends. Remember this Sweet Potato + Jalapeno Mash recipe? Same place. After ordering their braised Korean Pork Tacos twice now, I realized I could easily make these at home and eat them whenever I want. Ummm, yeah!?!?

You may remember, I already have a killer Korean BBQ Sauce that I use on grilled chicken or sometimes as a sauce for stir-fry. But this sauce has yet to grace slowly braised pork. Until today.

Preheat your oven to 325℉ (or 160℃).

Since I simply want to quickly braise some pork that’s going to end up being doused in a well-seasoned sauce, I don’t fuss to much with it. I cut my pork shoulder into 5 to 6 pieces, season with s & p and sear them in bacon fat. I keep a jar in my fridge at all times! Once the pork has a nice crust, I add a large red onion that has been cut into wedges into the bottom of the Dutch oven and add in 6 cloves of garlic (smashed and peeled), add the pork back in and pour in 3 cups of beef broth. You don’t want the pork submerged in the broth.

Then simply cover the pot, and slide it into your preheated oven to braise for 4 hours.

Once the pork is tender and falling apart, I discard the cooking liquid and remove any extra fat. Then I shred the pork, but still keep it in fairly large chunks and add it back to the pot. Cover with the sauce and heat on medium-low until the sauce has been heated through.

Note: One recipe of my Korean BBQ Sauce will be enough cover the cooked and shredded meat of a 3.5 pound pork shoulder, any larger pork shoulder and it may require you to double the sauce recipe.

In the meantime, toss the cilantro coleslaw. I simply love this slaw!!

Warm up a bunch of soft, flour tortillas and fill with the shredded Korean pork. Then use tongs to top with the cilantro slaw and drop on a few thinly sliced radishes, or for a little heat some raw or pickled jalapenos. Yum!

Now, stuff your face with these braised Korean pork tacos.

Sweet and spicy, crisp, fresh and cool all wrapped up in a tortilla of love. That’s right, tortilla of love. Long live braised Korean pork tacos!

Before my daughter took a bite, she asked: “What?! NO cheese?” (ugh, kids) and after her first bite she said “Who needs cheese with tacos this good?”

Mic drop.

Needless to say, thumbs up all around our kitchen table. Mouths full, sauce dripping down the side of our hands as we sat in the quiet of food bliss. Man, A regular here good food!