Prep Time:
10 mins

Cook Time:
4 hours

Total Time:
4 hours 10 mins


  • 1 white onion, cut in thick slices
  • 6 cloves garlic, peeled and smashed with the side of your knife
  • Radishes (thinly sliced for topping)
  • Cilantro (chopped for topping)
  • Scallions (sliced for topping)
  • Sesame seeds (for topping)
  • Limes (for topping)
  • 1 c. gochujang (Korean chili paste)
  • Korean BBQ sauce (store bought or homemade)
  • Kosher salt
  • Fresh ground black pepper
  • 1 tbsp. bacon fat (from your Beeler’s bacon at breakfast of course!)
  • 3 c. pork or beef broth
  • Flour tortillas


  1. Bring pork butt to room temp and preheat oven to 325 degrees.
  2. Heat bacon fat in a large, heavy bottom pan.
  3. Season pork generously and sear on all sides, when browned, remove to a large bowl.
  4. Add onion and garlic to pan and deglaze with beef or pork stock.
  5. Return pork to braising pan. Broth should cover up ½ to ¾ of the pork butt
  6. Cover and place in oven. Braise for about 4 hours or until falling apart.
  7. Remove from pan and place on large cutting board. Using tongs and a knife, shred and chop the pork, removing any excess fat.
  8. Heat Korean BBQ sauce over low flame and add just enough to moisten and coat the pork.
  9. Serve over warmed tortillas with rough chopped cilantro, thin sliced radishes, sliced scallions, lime wedges and sesame seeds.

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