|Nutrition Facts (per serving)|
|Servings: 4 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 45g||58%|
|Saturated Fat 16g||81%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 2g||6%|
|Total Sugars 4g|
|Vitamin C 2mg||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
You may or may not be familiar with Korean flavors....this is a cuisine worth getting to know. A little sweet, a little spicy, Korean food is often both simple and complex at the same time.
This Korean pulled pork recipe will appeal to both kids and adults. And as it is made entirely in the slow cooker, it's super simple. So great flavors meet easy preparation – that's a winning dish.
I like to serve this pulled pork on Hawaiian rolls or hamburger buns topped with kimchi or your favorite Asian slaw.
You will need a Korean condiment, Gouchujang to make the sauce for this pulled pork. If you don't have an Asian market nearby, it's pretty easy to find in most larger grocery stores or online. A spicy-sweet sauce to keep in mind for this pulled pork especially is Ssam Jang, or Korean rice wrap sauce. Ssam Jang is garlickly, but not too thick, and you should feel free to pour it on any chicken, pork, beef or tofu that needs an extra kick.
Barbacoa Beef in the Slow Cooker is another very tender, flavorful dish that requires minimal effort, as the bulk of its time is spent in the slow cooker. This barbacoa beef is begging to be stuffed into a taco with toppings, and because this recipe makes so much, its leftovers can be happily turned into chili.
3 to 3 1/2 pounds pork shoulder
2 tablespoons gochujang
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil
4 to 8 Hawaiian rolls, or hamburger buns
Steps to Make It
Cut the pork into three large pieces. Place them in the bottom of a slow cooker.
In a small bowl, whisk together the Gochujang, rice vinegar, soy sauce and sesame oil. Pour over the pork. Cover, and cook on low for 8 to 10 hours (see Cooking Tip).
Transfer the pork to a cutting board. Shred with two forks. Place in a bowl, and set aside.
Skim the fat off the liquid in the slow cooker. Transfer the liquid to a saucepan. Bring to a boil, turn down the heat to low, and let the liquid simmer until it is reduced by half. Pour over the shredded pork.
Serve the pork on the rolls topped with slaw or kimchi.
Sometimes called Korean red pepper paste, it's a dark red concentrated ingredient made from chilies, glutinous rice, fermented soybeans, salt and sometimes a bit of sweetener. It adds wonderful heat and flavor to various dishes. It lasts for months in the fridge.
This is one of those recipes that really benefits from a long, slow cooking process. It makes the pork fall-apart tender. So don't try to cut the cooking time by cutting it in half.