Asian Carnitas and Kim Chee Tacos Recipe

Contributed by: Chef Tom Fraker

Asian Carnitas and Kim Chee Tacos Recipe

Recipe type: Yield: 12 servings – 20 mini tacos Prep time: Cook time: Total time:


2 lbs Pork butt

1 C Soy sauce
1 C Water
1/2 C Seasoned rice vinegar
1/2 C Fresh orange juice
1/4 C Honey
2 Cloves Melissa’s peeled garlic – minced
1 T Fresh ginger – minced
1/4 C Sweet chili sauce
1 T Sesame oil

1 jar Melissa’s jo san kim chee – chopped
3 Melissa’s mini cucumbers – ends
trimmed; diced small
3 Fresh roma tomatoes – diced small
1/2 C Sweet chili sauce
2 T Hot chili oil
40 “Chicanitas” corn tortillas (4.5-inch diameter)


  1. Mix the marinade ingredients until well combined.
  2. In a pot or dutch oven, add the 2 pounds of pork butt and the marinade.
  3. Cover and refrigerate overnight.
  4. Preheat the oven to 350º.
  5. Remove the pan with the pork from the refrigerator, cover with foil and set at room temperature for 30 minutes.
  6. Place in the preheated oven and roast for about 1 hour or until the interior temperature reaches 160º.
  7. Remove from the oven, let cool and shred pork, using 2 forks.
  8. Drizzle with the pan drippings and mix well.
  9. To assemble the tacos, stack 2 tortillas on a plate.
  10. Top with some pork, kim chee, cucumber and tomatoes.
  11. In a bowl, mix together the chili sauce and chili oil.
  12. Drizzle on the taco and repeat for remaining tortillas.

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