I have had an awful cold all week - but that does not stop a chef from cooking!
So I was looking for a simple dish to make, which usually equates to me using my slow cooker to create a meal. My husband requested Korean Tacos (as you can tell from the rest of this week's posts, we've been on a total Asian-centric kick) so that was my initial inspiration.
I originally wanted to do Bulgogi Tacos (Bulgogi is usually Seasoned Thin Sliced Beef that is then grilled) - but oddly enough, I couldn't find the cut of meat I wanted at the store....nor did I feel like standing over a hot griddle while battling my current plague.
So I went to one of my favorite cuts of Pork, the Bone in Pork Shoulder. It is no secret that our family loves all things pork...or all things taco for that matter....
In my recipe it calls for Korean Red Pepper Paste (which you can usually find in specialty Asian store) - but no need to go searching around for it, Sriracha is a great alternative..... and if you don't currently own Sriracha...shame on you! ;)
I garnished my tacos with foods I had in my fridge (which actually turned out being a great combo):
Diced Roma Tomato
Korean Pork Tacos
Slow Cooked Korean Pork Shoulder Tacos