Slow-Cooked Korean Tacos

• 3 pounds whole pork belly
• 2 cups water
• 1 cup kosher salt
• 1/2 cup white sugar
• 1/4 cup soy sauce
• 3 cloves clove garlic, chopped
• 1 (1 inch) piece fresh ginger, sliced
• 14 fluid ounces Hawaiian barbeque sauce
• 2 (12 ounce) packages 6-inch corn tortillas, or as needed
• 2 red bell peppers, sliced, or more to taste
• 1 cup sliced radishes, or to taste
• 1/2 (12 ounce) jar pickled onions, or to taste
• 1 bunch cilantro, chopped, or to taste
• 2 tablespoons sriracha sauce, or to taste

1. Cut diagonal lines across the pork belly skin in 2 opposing directions, forming a diamond pattern.
2. Cook and stir water, salt, sugar, soy sauce, garlic, and ginger in a pot over medium heat until salt is dissolved, about 5 minutes. Let marinade cool, 20 to 30 minutes. Pour into a resealable plastic bag. Add the pork belly to the marinade and refrigerate for 24 hours.
3. Drain pork belly, discarding marinade; rinse pork belly, pat dry, and place into a slow cooker. Coat with barbeque sauce and cook on Low until meat begins to fall apart, about 8 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
4. Cook and stir the pork belly in a skillet over medium-high heat until crispy, about 5 minutes. Transfer to a cutting board and shred with forks. Place shredded pork belly on tortillas and top with red bell peppers, radishes, pickled onions, cilantro, and sriracha sauce.

pork belly, water, kosher salt, white sugar, soy sauce, clove garlic, fresh ginger, barbeque sauce, corn tortillas, red bell peppers, radishes, onions, cilantro, sriracha sauce

Taken from www.allrecipes.com/recipe/258431/slow-cooked-korean-tacos/ (may not work)