Korean Style Roast Pork Tacos with Kogi BBQ Sauce

Posted on Oct 16, 2012

Pairing Suggestion: 2009 Hayley Vnyd  Pinot Noir

(This also makes delicious lettuce wraps.)

For the Roast pork

5 lbs. Boston butt pork roast

½  C. coarse salt

½ C. coarse sugar (Turbinado sugar)

The day before:

Mix salt and sugar. Coat the pork with sugar/salt mixture. Put it in a glass baking dish, cover with plastic and put in the refrigerator overnight.

The next day, drain off any liquid that has formed in the bottom of the dish. Brush some of the salt/sugar mixture off the pork if it hasn’t all melted off. Put the pork in a roasting pan in a 350 degree oven for 4 hours, until pork is fork tender. Let it cool slightly. Remove pork from pan and shred with two forks. You can use your hands if it is cool enough. Note: You will be tempted to use the broth at the bottom of the pan because it looks and smells delicious. It can be used to moisten the pork slightly after you shred it. Use a grease separator to remove the fat, and add about a cup of water to it because it is very SALTY. Taste it before you use it.

For the Kogi BBQ Sauce

2 tablespoons Korean fermented hot pepper paste (gochujang*)

1 tablespoons sugar, or to taste (Some like it sweeter.)

2 tablespoons soy sauce

1 teaspoon rice wine vinegar

2 teaspoons sesame oil

Whisk all ingredients together until sugar has dissolved and mixture is smooth. You can make this a few days in advance and store tightly covered in the refrigerator. Put it in a squeeze bottle for easy application on the  tacos.

For the Quick Cucumber Pickle

1 large English cucumber, (or 2 Japanese cucumbers, with peel on), sliced very thinly

2 tablespoons rice vinegar

1/2 teaspoon sugar

1/2 teaspoon finely minced fresh chili pepper (or more depending on your tastes) or

generous pinch of salt

Use a mandolin to slice the cucumber if you have one.

Mix together all ingredients. You can make this a few hours in advance and store in refrigerator, however the longer it sits, the less “crunch” you’ll have. I like making this cucumber pickle 1 hour prior, storing in refrigerator and serving it cold on the tacos for texture and temperature contrast.

Garnishes (optional)


Sriracha sauce

prepared kimchi (Korean pickled, spicy cabbage)

To assemble

Buy a dozen corn tortillas and heat them slightly in a toaster oven, over a gas flame, cast iron pan or oven. OR, use a leaf from a red lettuce or romaine lettuce.

Place some of the roast pork on the tortilla, top with sauce, cucumber and any of the garnishes you choose. You won’t believe how good these taste! Enjoy.

Feeds 6

*Korean red pepper paste is an amazing ingredient! In Tampa, you can buy it at Oceanic Supermarket on N. Florida St. It comes in a red plastic rectangular tub for about $6.99. You can get many other ingredients for this dish there, too, including the meat. Don’t be afraid to check out their little butcher shop.

This is a revision of a recipe I found on a site called steamykitchen.com.

~ Recipe by Nancy Summers

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