These Kimchi Pork Carnitas Tacos combine slow-cooked Mexican pork with spicy Korean kimchi for a creative twist on traditional tacos. The tender carnitas pairs naturally with kimchi’s fermented kick, while honey soy aioli, cotija cheese, and fresh green onions add creaminess and crunch. Served on charred corn tortillas, these tacos offer a satisfying mix of familiar taco elements and bold Korean flavors.
Why Korean-Mexican Fusion Works So Well
The fusion of Mexican and Korean cuisine goes beyond simple ingredient pairing—it’s rooted in shared culinary traditions. Both cultures celebrate bold spices, fermented ingredients, and slow-cooked meats, creating natural harmony between their flavors. This combination has gained momentum recently, from Mexico City‘s growing Korean food scene to LA’s legendary Kogi BBQ food truck, which helped pioneer Korean-Mexican fusion cuisine in America.
Kimchi’s tangy heat complements slow-braised Mexican meats, in this recipe, cutting through the carnitas’ richness while adding depth and crunch. The result is a taco that tastes both authentic and innovative, celebrating the best of both cuisines in every bite.
The Key to Incredible Pork Carnitas
For the carnitas, we braise pork shoulder with citrus, garlic, cumin, and spices until tender and flavorful. The meat is then crisped in a hot skillet, creating the golden crust that makes traditional carnitas so memorable.
The Kimchi Factor: A Spicy, Crunchy Twist
The game-changer comes next—spicy, fermented kimchi. This Korean staple brings more than heat; it adds a tangy, umami kick that perfectly balances the carnitas’ richness. Its crunchy texture complements the tender meat, creating an exciting bite every time.
Honey Soy Aioli: The Creamy Bridge Between Two Cultures
A silky honey soy aioli brings everything together, featuring:
- Soy sauce: For a deep, umami richness
- Honey: Adds sweetness to balance the spice
- Garlic & sesame oil: Amplifies the Korean flavors
- Mayonnaise: Creates a rich, creamy texture
The honey soy aioli adds richness and balances the spicy kimchi, bringing all the taco components together.
The Perfect Toppings
A sprinkle of crumbled cotija cheese brings a salty kick, while freshly chopped green onions add a crisp, bright contrast. Nestled in warm, lightly charred corn tortillas, these Kimchi Pork Carnitas Tacos deliver a bold, flavor-packed fusion of Korean and Mexican cuisines.
Why You’ll Love This Recipe
- Traditional meets innovative – slow-cooked carnitas unite with tangy, fermented kimchi
- Rich flavor layers – from smoky and spicy to creamy and umami-packed
- Perfect for any occasion – works for quick weeknight dinners or impressive weekend spreads
Transform your kitchen into a fusion hotspot with these Kimchi Pork Carnitas Tacos—where cultures and flavors collide to create an unforgettable taco experience. The recipe is surprisingly straightforward, and most components can be prepared in advance, making it perfect for weeknight dinners and weekend entertaining. Set up a taco bar with all the toppings and let everyone build their own, or serve them assembled for a more formal presentation. Either way, these tacos offer a delicious introduction to Korean-Mexican fusion cooking that’s sure to become a regular in your recipe rotation.
Kimchi Pork Carnitas Tacos
4
servings30
minutes3
hours30
minutes4
hoursThese Kimchi Pork Carnitas Tacos are a bold fusion of tender, slow-cooked pork with the spicy zest of kimchi, wrapped in a soft tortilla and accented with creamy honey soy aioli, creating a mouthwatering blend of Mexican and Korean flavors.
Ingredients
- For the Pork Carnitas
2-3 pounds pork shoulder, cut into large chunks
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon cumin
1 tablespoon paprika
3 cloves of garlic, minced
1 large onion, quartered
1 tablespoon lime juice
1 cup orange juice
1 cup chicken broth
- For the Honey Soy Aioli
1/2 cup mayonnaise
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon lime juice
1 clove of garlic, minced
1 teaspoon sesame oil
- For the Tacos
8 corn tortillas
1 cup kimchi, roughly chopped
1 cup cojita cheese, crumbled
3 green onions, chopped
Directions
- Prepare the Pork Carnitas:
Season pork chunks with salt, ground black pepper, cumin, and paprika. In a large pot or Dutch oven, place the pork, minced garlic, quartered onion, lime juice, orange juice, and chicken broth. Bring the mixture to a simmer, cover, and cook it over low heat for 3 hours, or until the pork is tender and easily shreds with a fork.
Once cooked and cooled enough to handle, shred the pork using two forks and set aside. - Broil the Pork:
Set your oven broiler to high and place a rack about 6 inches from the heat source. Spread the shredded pork in an even layer on a baking sheet. Lightly drizzle some of the cooking juices over the pork.
Place the baking sheet under the broiler and broil for 3-5 minutes, until the edges of the pork start to crisp up and turn golden brown. Keep a close eye on it to prevent burning. - Make the Honey Soy Aioli:
In a small bowl, whisk together the mayonnaise, soy sauce, honey, lime juice, minced garlic, and sesame oil until smooth. Adjust the seasoning to taste with salt and ground black pepper, and set aside in the refrigerator until ready to use. - Assemble the Tacos:
Warm the corn tortillas in a dry skillet until they are lightly charred and pliable. Spoon a generous amount of the shredded pork carnitas onto each tortilla. Top with the chopped kimchi and a drizzle of the honey soy aioli. Garnish with chopped green onions and a sprinkle of crumbled cojita cheese.
SUGGESTED RECIPE: Soy Roasted Napa Cabbage with Lemon and Parmesan
If you’re loving the bold fusion of flavors in these Kimchi Pork Carnitas Tacos, you’ll want to try Soy Roasted Napa Cabbage with Lemon and Parmesan next. This dish takes tender Napa cabbage and roasts it until perfectly caramelized, infusing it with umami-rich soy sauce, bright citrus, and nutty Parmesan cheese. It’s a simple yet deeply flavorful side that pairs beautifully with a variety of mains—especially dishes that balance savory, spicy, and tangy notes.
