Korean BBQ Tacos with Kimchi

This recipe was originally featured on The Oven Light. This is a crockpot recipe, plan ahead accordingly!

Ingredients:

For the Pulled Pork
- 2-3 lb pork shoulder/butt
- 1/2 cup reduced sodium soy sauce
- 1/2 cup water
- 1 tsp sesame oil
- 1 Tbsp rice vinegar
- 3 cloves minced garlic
- 1/2 tsp pepper
For the Korean BBQ Sauce (worth doubling)
- 1/4 cup low sodium soy sauce
- 1/4 cup water
- 1/4 cup brown sugar
- 1 clove minced garlic
- 1 Tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp ground ginger
- 1/4 tsp black pepper
- 2 tsp chili paste
- 1 Tbp cornstarch
- 2 Tbsp water
For the Quick Kimchi
- 16 oz bag shredded cabbage (or 6 cups)
- 3 Tbsp canola oil
- 6 Tbsp rice vinegar
- 2 tsp chili paste
- 1/2 tsp ground ginger
- 3 Tbsp granulated sugar
- 1 1/2 tsp sesame oil
- salt & pepper
For Serving
- Tortillas (taco-sized)
- Queso fresco
- Diced green onion
- Sesame seeds (optional)

Instructions:

For the Pork:

Place the pork shoulder in the slow cooker. In a separate bowl, stir together the remaining ingredients. Pour over pork, cover and cook for 8 hours on low or 4 on high until tender.
Shred with a fork and return meat to slow cooker to soak up sauce.
Optional: Turn on broiler in oven or take some meat in a pan on the stove to crisp up.

For the BBQ Sauce

Add all ingredients, except for the cornstarch and 2 Tbsp water to a skillet over medium heat. Bring to a boil. In a separate bowl, combine cornstarch and water and mix until cornstarch is dissolved. Add to the sauce and boil until sauce thickens (a few minutes).
Remove from heat and set aside to serve.

For the Quick Kimchi

Place cabbage in a large bowl. Set aside. In a small bowl, combine the rest of the ingredients. Pour over the cabbage and mix well. Set aside for serving right away, or store in an airtight container until ready.

Assembly