Smoked Kimchi Pork Tacos, low and slow-smoked pork meets the zesty charm of Korean and Mexican cuisine in these unforgettable tacos. Picture this: tender, smoky kimchi-rubbed pork, pilled high on warm tortillas, and topped with extra kimchi, a housemade ginger hoisin aioli, fresh cilantro, chopped peanuts, and a zesty squeeze of lime. It’s a mouthwatering marriage of flavors that’s perfect for gatherings or weeknight indulgence. Whether you’re using a smoker, oven, or crockpot, these tacos promise to leave a lasting impression. Gather your loved ones, and let the feasting begin! 

Welcome to a flavor-packed journey that combines the best of slow-cooked, smoky goodness with the irresistible charm of Korean-inspired cuisine. In this blog post, we’ll dive into the art of creating mouthwatering Kimchi Pork Tacos that will have your taste buds dancing in delight. Whether you’re a seasoned pitmaster or a novice in the world of smoking, this recipe is designed for everyone. We’ll explore the process step by step, from the 14-hour smoked pork shoulder to the perfect finishing touches. So, roll up your sleeves, put on your apron, and let’s embark on this culinary adventure together.

Table of Contents

1. Ingredients for Kimchi Pork Tacos
2. Preparing the Kimchi Marinade
3. Smoking the Pork Shoulder
4. Alternative Cooking Methods
5. Assembling the Kimchi Pork Tacos
6. Tips and Tricks for Taco Perfection

Ingredients for Kimchi Pork Tacos

Before we delve into the preparation, let’s gather all the essential ingredients for this delightful dish:

• 4-5 pounds of pork shoulder
• 1 knob of ginger
• 4 cloves of garlic
• 1/4 cup mirin
• 1/4 cup rice vinegar
• 2 tablespoons olive oil
• 1 cup kimchi + its liquid
• Salt and pepper to taste
• Taco-sized tortillas
• Additional kimchi for topping
• Fresh cilantro leaves
• Crushed peanuts
• Lime wedges

Preparing the Kimchi Marinade

1. Peel the ginger and garlic, then add them to a blender or food processor.
2. Add mirin, rice vinegar, olive oil, kimchi, and its liquid to the blender.
3. Blend until you achieve a smooth marinade with a vibrant orange hue.
4. Season your pork shoulder generously with salt and pepper.
5. Place the seasoned pork shoulder in a tray to catch drippings.
6. Pour the kimchi marinade over the pork, ensuring it’s well coated. reserve about 1/3 cup of the marinate if any. 
7. Cover and refrigerate for at least 2 hours, or ideally overnight to let the flavors meld.

Smoking the Pork Shoulder

Now, the magic begins! Fire up your smoker to 275°F (135°C). Here’s how you can smoke your pork shoulder to perfection:

1. Once your smoker is at the desired temperature, place the marinated pork shoulder with its tray on the grate.
2. Smoke the pork for approximately 14-16 hours, or until it’s fork-tender and easily shreds. Alternatively insert the meater for pulled pork. 
3. Periodically check your smoker’s temperature and add wood chips or pellets for that smoky goodness.
4. After the long smoke, remove the pork shoulder, shred and drizzle it with the remaining marinade.
5. Return it to the smoker for an additional 15 minutes to deepen those mouthwatering flavors.

Alternative Cooking Methods

Don’t fret if you don’t have a smoker; you can still achieve incredible results in the oven or a crockpot. Here are the alternative methods with adjusted cook times and temperatures:

Oven:

1. Preheat your oven to 275°F (135°C).
2. Place the marinated pork shoulder in a roasting pan with a lid.
3. Roast it for approximately 6-8 hours, or until it’s tender and shreds easily.
4. Follow the same steps for drizzling and finishing in the oven as described in the smoker method.

Crockpot:

1. Set your crockpot to the low setting.
2. Place the marinated pork shoulder in the crockpot.
3. Cook it for 8-10 hours, or until it’s tender and shreds easily.
4. Again, follow the same drizzling and finishing steps mentioned for the smoker method.

Assembling the Kimchi Pork Tacos

Now, let’s bring all the components together to create these mouthwatering Kimchi Pork Tacos. Begin by warming your taco-sized tortillas, making them pliable and ready to embrace the flavors. Take a generous portion of the slow-smoked kimchi-rubbed pork and heap it onto each tortilla. This tender pork is the star of the show, with its rich smokiness and kimchi-infused goodness. Top the succulent pork with an extra dose of spicy, fermented kimchi for an added kick.

Next, drizzle your tacos with a housemade ginger hoisin aioli, a silky and flavorful condiment that ties all the elements together. It adds a hint of sweetness and warmth that complements the bold flavors perfectly. To bring freshness and vibrancy to your tacos, sprinkle them with a handful of freshly-picked cilantro leaves. The cilantro adds a zesty, herbaceous note that balances the richness of the pork and the heat of the kimchi. For a delightful textural contrast, scatter some crushed peanuts over the top. The peanuts provide a satisfying crunch and a subtle nutty flavor that harmonizes with the other ingredients. Lastly, finish your Kimchi Pork Tacos with a generous squirt of lime, delivering a burst of zesty acidity that cuts through the smoky, savory goodness. Now, fold your tortilla, and get ready to savor the explosion of flavors in every bite.

Tips and Tricks for Taco Perfection

• For a smokier flavor, consider using hickory or applewood chips in your smoker.
• Don’t rush the cooking process; low and slow is the key to tender pork.
• Experiment with different tortilla types, like corn or flour, to find your favorite.
• Adjust the spiciness by choosing kimchi with varying levels of heat.
• Customize your aioli with a touch of sesame oil or Sriracha for extra flair.

We hope you relish every bite of this delectable recipe! If you decide to give it a whirl in your kitchen, don’t keep it a secret. Share your thoughts by leaving a comment and rating it once you’ve savored the flavors. And, of course, snap a photo of your culinary masterpiece and tag us on Instagram – we can’t wait to see your creations! Use the hashtag #TheCommunalFeast to join the conversation.

For even more culinary inspiration, follow us on Instagram and Tik Tok, where we share quick videos showcasing how our recipes come to life. Stay connected and keep feasting with us!  #TheCommunalFeast. 

Print Recipe

Smoked Kimchi Pork Tacos

Smoked Kimchi Pork Tacos, low and slow-smoked pork meets the zesty charm of Korean and Mexican cuisine in these unforgettable tacos. Picture this: tender, smoky kimchi-rubbed pork, pilled high on warm tortillas, and topped with extra kimchi, a housemade ginger hoisin aioli, fresh cilantro, chopped peanuts, and a zesty squeeze of lime. It’s a mouthwatering marriage of flavors that’s perfect for gatherings or weeknight indulgence. Whether you’re using a smoker, oven, or crockpot, these tacos promise to leave a lasting impression. Gather your loved ones, and let the feasting begin! 

Prep Time20 minutes mins

Cook Time16 hours hrs

marinate2 hours hrs

Total Time18 hours hrs 20 minutes mins

Course: Main Course

Cuisine: korean

Keyword: kimchi, pulled pork, smoked, tacos, traeger

Servings: 8 people

Equipment

• Smoker or
• crockpot or
• oven

Ingredients

• 4-5 pounds pork shoulder
• 1 knob ginger small
• 3-4 cloves garlic
• 1/4 cup mirin
• 1/4 cup rice vinegar
• 2 tbsp olive oil more if needed
• 1 cup kimchi + some of the liquid
• kosher salt and pepper to season

toppings

• tortillas
• cilantro
• kimchi
• crushed peanuts
• lime wedges

Hoisin Ginger Aioli

• 1 tsp minced ginger
• 1 tsp hoisin sauce
• 1/2 cup mayonnaise more if needed
• 1/2 lime, juiced
• 1/2 tsp sesame oil
• 1/2 tsp chili garlic sauce optional for added heat

Instructions

• Peel the ginger and garlic, then add them to a blender or food processor. Add mirin, rice vinegar, olive oil, kimchi, and its liquid to the blender. Blend until you achieve a smooth marinade with a vibrant orange hue.
• Season your pork shoulder generously with salt and pepper. Place the seasoned pork shoulder in a tray to catch drippings. Pour the kimchi marinade over the pork, ensuring it's well coated. reserve some of the marinate for the finished pork. Cover and refrigerate for at least 2 hours, or ideally overnight to let the flavors meld.
• Fire up your smoker to 275°F (135°C).
• Once your smoker is at the desired temperature, place the marinated pork shoulder on the grate with its tray. .Smoke the pork for approximately 14-16 hours, or until it's fork-tender and easily shreds. You can use a Meater as well for a live reading and set to pulled pork. After the long smoke, remove the pork shoulder, shred and drizzle it with the remaining marinade. Return it to the smoker for an additional 15 minutes to deepen those mouthwatering flavors.
• Warm your taco-sized tortillas. Pile the pulled kimchi pork onto each tortilla. Top with additional kimchi for an extra kick. Drizzle with a housemade hoisin aioli. Add a generous handful of fresh cilantro leaves for freshness. Sprinkle with crushed peanuts for a delightful crunch. Finish with a squirt of lime to cut through the richness .

Ginger Hoisin Aioli

• Combine all the ingredients into a bowl or blender, and mix well. transfer to a squeeze bottle for ease of serving. Keep refrigerated for up to 14 days.