about 4 pounds pork loin or pork roast
1/2 cup brown sugar
1/2 cup soy sauce
6 garlic cloves, minced
4 tablespoons fresh ginger, minced
3 tablespoons sambal oelek (chili paste)
4 tablespoons sesame oil
2 teaspoons cornstarch
4 tablespoons rice vinegar
for garnish (optional but recommended): lime wedges, jalapeños, sesame seeds, red onion
Whisk all ingredients (except pork) in a medium bowl to form a marinade. Trim excess fat from pork loin and cut into 3 or 4 sections. Place pork in a large ziplock bag or shallow bowl along with the marinade and seal (or cover with plastic wrap if using the shallow bowl method). Allow the pork to marinate in the refrigerator overnight.
Remove the pork in the marinade from the refrigerator and place in a crockpot (pork and marinade). Cook on low for 6 to 8 hours.
While the pork is cooking slowly, make some ginger slaw for the tacos...
2/3 cup carrots, julienned
1 tablespoon pickled ginger, minced
1 teaspoon fresh ginger, minced
3 tablespoons rice vinegar
1 tablespoon sesame oil
dash red pepper
Whisk together sesame oil, rice vinegar, gingers and red pepper in a medium bowl. Toss cabbage and carrots with the dressing. Cover and refrigerate until ready to use.
Serve the Korean pork with warmed flour or corn (for gluten-free) tortillas. Top with ginger slaw, red onion, jalapeños, sesame seeds, and a squeeze of lime. Serve with Asian cucumber slaw along side the tacos or you can add the cucumbers on top of the taco too.