See how it all began here!

Prep Time: 15 minutes

Cook Time: 2 hours


For the pork

3-4 lbs pork shoulder or pork butt

1 tablespoon kosher salt

For the sauce (from Food & Wine)

1/3 cup mirin

2 tablespoons soy sauce

2 tablespoons Asian sesame oil

1 tablespoon sesame seeds, lightly toasted and finely ground

2 tablespoons minced garlic (about 4 cloves)

2 scallions, white and light green parts only, chopped

2 tablespoons minced fresh ginger

1 tablespoon Asian chili-garlic paste

1/4 teaspoon freshly ground black pepper

1/8 teaspoon crushed red pepper

For the tacos

8 leaves romaine lettuce

1/2 onion, chopped

1/3 cup cilantro

cooked pork

sauce mixture


Cooking the pork

  1. Cut pork into 1 inch cubes (including marbles of fat)

  2. Put pork pieces into a large, heavy pot

  3. Fill the pot with water until the water just covers the pork

  4. Bring water to a boil and reduce heat to low

  5. Simmer for 45 minutes. No need to stir

  6. Increase heat to medium until water boils off, about 20 minutes

  7. The pork fat will begin to render at the bottom of the pot. Using a wooden spoon, scrape the crispy fat from the bottom while stirring pork occasionally

  8. Cook for an additional 10 minutes if pork is not to desired crispiness

Making the sauce

  1. Combine mirin, soy sauce, sesame oil, sesame seeds, garlic, scallions, ginger, chili-garlic paste, black pepper, and crushed red pepper in a bowl.

Making the tacos

  1. Combine the cooked pork and the sauce over low heat. Let the sauce cook into the pork for 5-10 minutes

  2. While pork is cooking, finely chop onion and mince cilantro

  3. Wash lettuce and peel whole leaves off

  4. Place a spoonful of pork, onion, and cilantro as desired on lettuce and enjoy!

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