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!
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.