Korean-Style Pulled Pork Tacos

Ingredients

• Pulled Pork
• 1 (2-inch) piece fresh ginger, divided
• 1 cup sugar
• 7 tablespoons brown sugar
• 1 cup kosher salt
• 1 whole bone-in pork butt (8–10 lb)
• Plastic wrap
• 1 bunch green onions
• 2 cloves garlic
• ¼ cup mirin
• 1 cup water
• Barbecue Sauce
• 1 (1-inch) piece fresh ginger
• 5 cloves garlic
• 4 green onions
• 2 tablespoons olive oil
• ⅔ cup brown sugar
• 1 ½ cups ketchup
• ⅔ cup rice vinegar
• ⅔ cup reduced-sodium soy sauce
• ¼ cup Worcestershire sauce
• ½ cup sweet chili sauce
• 3 tablespoons honey
• 2 teaspoons onion powder
• Serving
• 1 (10 ct) package soft taco shells
• Carrot and Cucumber Kimchi (optional for topping)
• Black-Eyed Pea Salad (optional for topping)

Steps

1. Prepare pulled pork. Peel ginger, then mince ¾ inch (1 tablespoon) and cut 1 ¼ inch into 5 (1/4-inch-thick) slices. Mix sugars, salt, and minced ginger until combined. Cover pork butt completely with sugar mixture, then transfer to large bowl (wash hands) and cover with plastic wrap; refrigerate 6 hours (or overnight).
2. Preheat oven to 425°F. Cut green onions in half; mince garlic (4 teaspoons). Place green onions, garlic, sliced ginger, mirin, and water in roasting pan. Discard any juices from pork, then place pork in roasting pan.
3. Roast pork 1 hour, then reduce heat to 300°F and roast 5 more hours until pork is 195°F (for shreddable), basting with pan juices every hour. Let stand 1 hour to rest.
4. Prepare barbecue sauce. Preheat medium saucepan on medium-high 2–3 minutes. Peel ginger, then mince ginger (2 tablespoons) and garlic (4 tablespoons); chop green onions. Add oil to pan, then stir in garlic and green onions; cook 30 seconds.
5. Add remaining ingredients; reduce heat and simmer 20–30 minutes, stirring occasionally, until sauce has thickened. Shred meat with 2 forks, then coat with barbecue sauce.
6. Assemble tacos. Divide pork evenly among taco shells, top with Carrot and Cucumber Kimchi and Black-Eyed Pea Salad, if using.