Big-Batch Korean Pork Tacos with Broccoli Slaw

Need to feed a crowd on taco night? This big-batch recipe makes up to 14 servings! Serve with broccoli slaw and sliced radishes to add a burst of freshness.

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  • Makes: 12 servings
  • Serving Size: 2 tacos
  • Makes: 24 to 28 tacos
  • Prep: 25 mins
  • Slow Cook: 5 hrs to 5 hrs 30 mins (low) or 2 1/2 to 2 3/4 hours (high)

Big-Batch Korean Pork Tacos with Broccoli Slaw

Directions

  1. In a 3 1/2- or 4-qt. slow cooker combine first seven ingredients (through sesame oil). Add meat, stirring to coat. Cover and cook on low 5 to 5 1/2 hours or high 2 1/2 to 2 3/4 hours.
  2. Meanwhile, for broccoli slaw, in a medium bowl combine broccoli, mayonnaise, and sriracha sauce; toss to coat. Cover and chill at least 1 hour (up to 3 days).
  3. Remove meat from cooker. Shred meat using two forks; return to mixture in cooker. Fill tortillas with meat mixture and broccoli slaw. If desired, top with cilantro and/or radishes and serve with additional sriracha sauce.

From the Test Kitchen

Note

This makes enough to serve a big group. If you prefer, store half of the meat mixture and half of the broccoli slaw separately in the refrigerator up to 3 days. To serve, reheat meat mixture and fill half of the tortillas with meat mixture and slaw. Or, make only half of the broccoli slaw and use only half of the meat mixture and tortillas. Freeze the remaining meat mixture up to 3 months. To serve, thaw overnight in the refrigerator before reheating.

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Nutrition Facts (Big-Batch Korean Pork Tacos with Broccoli Slaw)

  • Per serving:
  • 274 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 75 mg chol. ,
  • 385 mg sodium ,
  • 27 g carb. ,
  • 4 g fiber ,
  • 6 g sugar ,
  • 27 g pro.

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