Source: https://www.completelydelicious.com/slow-cooker-korean-pork-tacos/#recipe

Pork Ingredients

• 1/4 cup coconut sugar
• ½ cup coconut aminos
• ½ cup diced red onion
• 2 tablespoon freshly grated ginger
• 1 tablespoon rice vinegar
• 2 tablespoons sesame seeds
• 5 whole garlic cloves
• 3 lbs pork loin or butt/shoulder roast
• 2 tsp kosher Salt
• Pepper to taste

Slaw Ingredients

• 8 drops monkfruit sweetener
• 1 teaspoon avocado oil
• Juice of half a lime
• 1 teaspoon freshly grated ginger
• ½ teaspoon salt
• 2 cups shredded green cabbage
• 4 scallions, chopped
• ¼ cup chopped cilantro

Additional Toppings

• Cucumber slices
• Avocado

Instructions

Pork

Combine the coconut sugar, coconut aminos, onion, ginger, rice vinegar, and sesame seeds in a bowl and whisk until smooth.

(Optional step, highly recommended) Sprinkle pork with salt and pepper and brown in a large pan set over medium high heat. Brown all or most sides, about 3-4 minutes per side.

Place pork in instant pot. Pour sauce mixture over the top. Add the garlic cloves.

Cook on high pressure 40 minutes and let natural release. Remove pork from liquid.

Shred pork slightly into large pieces and continue to cook sauce uncovered for an additional 20-30 minutes until thickened. Can add some starch slurry as well to help thicken if wanted.

Shred pork completely and serve with sauce on the side.

Slaw

Combine the monkfruit, avocado oil, ginger and salt in a bowl and whisk until smooth.

In a bowl toss the green and red cabbage, scallions and cilantro together. Pour dressing over the top and toss until combined.

Use immediately, the slaw won’t keep for very long.