BRAISED KOREAN PORK TACOS
Prep Time:
10 mins
Cook Time:
4 hours
Total Time:
4 hours 10 mins
Ingredients:
- 3-4 LB BEELER’S BONE IN PORK BUTT
- 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
Instructions:
- Bring pork butt to room temp and preheat oven to 325 degrees.
- Heat bacon fat in a large, heavy bottom pan.
- Season pork generously and sear on all sides, when browned, remove to a large bowl.
- Add onion and garlic to pan and deglaze with beef or pork stock.
- Return pork to braising pan. Broth should cover up ½ to ¾ of the pork butt
- Cover and place in oven. Braise for about 4 hours or until falling apart.
- Remove from pan and place on large cutting board. Using tongs and a knife, shred and chop the pork, removing any excess fat.
- Heat Korean BBQ sauce over low flame and add just enough to moisten and coat the pork.
- Serve over warmed tortillas with rough chopped cilantro, thin sliced radishes, sliced scallions, lime wedges and sesame seeds.
Share or Print This Recipe
Share on facebook
Share on twitter
Share on linkedin
Share on print
More Appetizers:
