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Publix Aprons

Korean Pulled Pork Tacos

Korean Pulled Pork Tacos
Total Time:
12 hours


... For pulled pork
1 (2-inch) piece fresh ginger, divided
1 cup sugar
7 tablespoons brown sugar
1 cup kosher salt
1 (8–10 lb) whole bone-in pork butt
Plastic wrap
1 bunch green onions, cut in half
2 cloves fresh garlic, minced
1/4 cup mirin wine
1 cup water

... For barbecue sauce
1 (1-inch) piece fresh ginger, minced
5 cloves fresh garlic, finely minced
4 green onions, chopped
2 tablespoons olive oil
2/3 cup brown sugar
1 1/2 cups ketchup
2/3 cup rice vinegar
2/3 cup soy sauce
1/4 cup Worcestershire sauce
1/2 cup sweet chili sauce
3 tablespoons honey
2 teaspoons onion powder

... For tacos
1 (10-ct) package soft taco shells
See Carrot and Cucumber Kimchi recipe (optional for topping)
See Black-Eyed Pea Salad recipe (optional for topping)


  1. Prepare pulled pork. Peel ginger, then mince 3/4 inch (3 tablespoons) and cut 1 1/4 inch into 5 (1/4-inch-thick) slices. Mix sugars, salt, and minced ginger until combined. Cover pork butt completely with sugar mixture, then transfer to large bowl and cover with plastic wrap; chill for at least 6 hours (or overnight).
  2. Preheat oven to 425°F. Cut green onions in half; mince garlic (4 teaspoons). Place green onions, garlic, sliced ginger, mirin, and water in roasting pan. Discard any juices from pork, then lay pork over green onions mixture.
  3. Roast pork 1 hour, then reduce heat to 300°F and roast 5 more hours or until pork is fork tender and 195°F. Baste pork with pan juices every hour. Let stand 1 hour to rest.
  4. Prepare barbecue sauce. Preheat medium saucepan on medium-high for 2–3 minutes. Peel ginger, then mince ginger (2 tablespoons) and garlic (4 tablespoons); chop green onions. Add oil to pan, then stir in garlic and green onions; cook 30 seconds.
  5. Add remaining ingredients; reduce heat and simmer 20–30 minutes, stirring occasionally, until sauce has thickened. Shred meat with two forks, then coat with barbecue sauce.
  6. Assemble tacos. Divide barbecue pulled pork among soft taco shells, top with Carrot and Cucumber Kimchi and Black-Eyed Pea Salad (or favorite toppings) if desired.

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Nutritional Information

CALORIES (per 1/10 recipe) 1010kcal; FAT 41.00g; SAT FAT 14.00g; TRANS FAT 0.00g; CHOL 200mg; SODIUM 7230mg; CARB 96g; FIBER 3.00g; SUGARS 65g; PROTEIN 64g; CALC 15%; VIT A 6%; VIT C 15%; IRON 40%

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