Recipe
Teriyaki Pulled Pork Tacos
Serves
6
Total Time
60 minutes
Prep Time
20 minutes
Cook Time
40 minutes
About
These teriyaki pulled pork tacos are smoky, saucy, and loaded with flavor. Slow-cooked pulled pork is tossed in savory teriyaki sauce and tucked into warm tortillas with crisp toppings for an easy taco night upgrade. Perfect for fans of pulled pork taco recipes, these tacos bring together sweet, savory, and fresh flavors in every bite.
Tips & Tricks
- Swap the chicken and beef stock for 1 cup of either one if preferred.
- Pre-shredded cabbage works great for an easy shortcut.
- Warm tortillas directly over a flame or in a skillet for extra flavor and texture.
- Leftover pulled pork makes a great topping for rice bowls, nachos, or sandwiches.
Ingredients
For the Pulled Pork
- 1.5 lbs Boneless Pork Roast
- 2 Tbsp Olive Oil
- Salt & Pepper, as needed
- 1/2 cup Kikkoman® Teriyaki BBQ Sauce, Korean BBQ
- 1/2 cup Low Sodium Chicken Stock
- 1/2 cup Low Sodium Beef Stock
- 1 Sweet Onion, sliced
- 10 Garlic Cloves, roughly chopped
For the Slaw
- 1 cup Shredded Green Cabbage
- 1/4 cup Cilantro, chopped
- 2 Limes
- 1/2 tsp Kosher Salt
For the Crema
- 1 cup Sour Cream
- 1/4 cup Mayo
For the Tacos
- 24 Corn Tortillas
- 2 Avocados
- 1/4 cup Grated Cotija Cheese
- 1 cup Pickled Red Onion (optional)
Directions
- For pork, cut pork into 3-inch cubes. Sear in a hot pan with olive oil and salt and pepper until brown all over. Remove meat from pan and add onions and garlic. Cook on medium heat until soft and fragrant. Transfer onions, garlic and pork to an Instant Pot with stock and teriyaki sauce. Cook on ‘Meat Stew’ setting on high for 25 minutes. Let natural release. Let cool completely before shredding. Toss with more teriyaki sauce before serving.
- For slaw, in a bowl, toss shredded cabbage, 1/4 cup chopped cilantro, the juice of 2 limes, and salt to taste. Set aside.
- For crema, whisk together sour cream and mayo. Set aside.
- To assemble, fill warm tortillas with saucy pork, slaw, crema, sliced avocado, cilantro, cotija, and pickled onions if using. Serve with lime wedges.
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