Description
A bold and flavorful Korean-Mexican fusion dish featuring tender pulled pork coated in a spicy, savory gochujang marinade. Perfect for taco night or impressing your dinner guests with something unique and delicious!
Ingredients
Scale
- 4 lbs pork shoulder
- 1/2 cup gochujang paste
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 4 garlic cloves, minced
- 2 tbsp ginger, grated
- 2 green onions, chopped
- Corn tortillas
- Kimchi (for topping)
- Pickled daikon (for topping)
- Sesame seeds (for garnish)
Instructions
- In a bowl, mix together gochujang paste, soy sauce, brown sugar, garlic, and grated ginger to create the marinade.
- Coat the pork shoulder evenly with the marinade and let it sit for at least 30 minutes (or overnight for deeper flavor).
- Place the pork in a slow cooker and cook on low for 3 hours, or until it’s tender and easily shredded.
- Once cooked, shred the pork using two forks.
- Heat a large skillet over medium-high heat and crisp the shredded pork slightly for added texture.
- Warm corn tortillas, then assemble tacos by adding the pork and topping with kimchi, pickled daikon, and a sprinkle of sesame seeds.
Notes
- Adjust the gochujang paste to control the spice level.
- Substitute flour tortillas if corn tortillas aren’t available.
- Leftover pork can be stored in the fridge for up to 3 days or frozen for meal prep.
- Prep Time: 45 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean-Mexican Fusion
Keywords: Gochujang, Pulled Pork, Tacos, Spicy, Fusion Cuisine, Dinner