When I decided to make Korean/Tex-mex food the first thing I thought of were tacos. They are so easy to load up with any ingredient you like. I settled on pork shoulder for the meat filling along with two different salsas: a red salsa flavored with fresh ginger and sesame seeds and a refreshing cilantro and lime salsa. Then I decided on kimchi, a Korean fermented cabbage and crumbled queso fresco to complete it. The result was a delicious taco loaded with great toppings. The pork was cooked on low heat for about 2 hours which resulted in meat that fell off the bone. The pork was spicy and sweet which went along great with the red salsa and kimchi. The cilantro and lime salsa provided a nice crunch and the lime juice went along nicely with the other fillings. All the flavors worked so well together and I look forward to making this again!
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