Inspired by the flavors of Korean bulgogi and Mexican street tacos, this fusion dish brings together tender sous-vide pork shoulder marinated in a sweet-savory Korean-style sauce, then shredded, crisped, and served in warm tortillas with fresh toppings. The result is rich umami, bright acidity, and a touch of heat—echoing the street-food creativity that made Korean tacos famous. It’s also fast becoming one of our family’s most requested Sunday dinners, especially when served with cilantro lime rice made with a hint of coconut milk. Around our table, there’s still a friendly debate over which is better—corn tortillas for their texture, or soft flour tortillas that soak up every drop of sauce.
Ingredients
- 3 lb boneless pork shoulder, trimmed of excess fat and silver skin
Marinade:
- ⅓ cup sugar
- 2 tsp ajinomoto (optional)
- 4 tsp onion powder
- 1 tsp black pepper
- 2 tbsp garlic, finely chopped
- 4 tsp sambal oelek
- 3 tbsp sesame oil
- ⅔ cup mirin
- ½ cup soy sauce
- 1–1½ tsp liquid smoke
Finishing Brush:
- ½ cup reserved marinade + ½ cup honey
Creamy Drizzle:
- ¼ cup reserved marinade base
- 1 cup Greek yogurt
- 2–3 tbsp fresh lime juice (adjust to taste)
- 1 tsp gochujang or extra sambal (optional)
- or substitute Cilantro Lime Crema
Pickled Cucumber (and Optional Daikon):
- 1 medium cucumber (or cucumber + daikon/radish), thinly sliced
- 2 tbsp rice vinegar
- 1 tsp sugar
- ¼ tsp table salt
- ½ tsp sesame oil
Sriracha Slaw:
- 2 cups shredded cabbage (green or mixed)
- 1 cup shredded carrot
- 2 tbsp lime juice
- 1 tbsp sesame oil
- 2–3 tbsp sriracha (to taste)
- 2 tsp sugar (to taste)
- ½ tsp ajinomoto (optional)
- salt, to taste
To Serve:
- Corn or Flour tortillas (8–10, warmed)
- Chopped fresh cilantro
- Toasted sesame seeds
- Diced raw onion
- Lime wedges
Directions
Marinate the Pork
Mix all marinade ingredients. Reserve ¾ cup of the mixture: ½ cup for the finishing brush, ¼ cup for the creamy drizzle. Add the remaining marinade to the pork in a sealed bag. Refrigerate 8–12 hours.
Sous-Vide the Pork
Heat sous-vide bath to 165°F (74°C). Cook sealed pork 18–24 hours. This produces a tender, shreddable texture.
Make the Pickled Cucumber
Combine cucumber with vinegar, sugar, salt, and sesame oil. Rest 10–15 minutes; drain lightly.
Make the Sriracha Slaw
Toss cabbage and carrot with lime juice, sesame oil, sriracha, and salt.
Make the Creamy Drizzle
Whisk ¼ cup reserved marinade with yogurt, lime juice, and optional gochujang or sambal.
Shred and Crisp the Pork
Remove pork and reserve cooking juices. Shred pork. Spread on sheet pan and brush with the finishing mixture. Broil until edges crisp. Drizzle ⅓–½ cup of the reserved cooking juices over pork to keep it moist.
Assemble the Tacos
Warm tortillas. Layer pork, pickled cucumber, and slaw. Top with the creamy drizzle (or Cilantro Lime Crema). Garnish with cilantro, sesame seeds, onion, and lime.
Notes
Preparation
- Use evenly sized pork pieces for consistent sous-vide cooking.
- Reserved cooking juices add essential moisture and depth.
- Monitor broiling closely—honey burns fast.
Serving Suggestions
- Serve with cilantro-lime rice, sliced avocado, cabbage slaw, pickled onions, and sprinkled with sesame seeds.
- Substitute cilantro-lime crema for the creamy drizzle, or as another flavorful addition—the combination of both sauces is delicious.
- A squeeze of fresh lime brightens the flavors.
Variations
- Swap pork shoulder for boneless beef short ribs.
- Use corn tortillas for a lighter street-taco style.
- Increase sambal or gochujang for extra heat.
Make-Ahead & Storage
- Sous-vide pork can be made 1 day ahead; chill in ice bath before refrigerating.
- Store shredded pork with 2–3 tbsp cooking juices; refrigerate 3–4 days or freeze 2–3 months.
- Briefly re-broil to restore crisp edges before serving.