Korean Pulled Pork
“Korean pulled pork is one of my favorite dishes to prepare. The rice buns make this dish extra special and they are easy to heat up (they can be purchased at any Asian store). This Korean pulled pork dish pairs well with a simple cucumber salad and grilled vegetables,” says Chef Whitlock at The Georgia Club in Athens, Georgia.
- 1 pork shoulder 3–4 lbs
- 1/2 cup rice wine vinegar
- 1/4 cup mirin
- 1/4 cup Korean chili paste gochujang
- 4 Scallions sliced thin
- 2 Cloves garlic smashed
- 1/2 inch ginger grated
- 1.5 cups chicken stock
- 6 steamed rice buns
- 2 cups thinly shaved cabbage
- Place all of the ingredients in the crock pot, and put on low heat for 3 hours. When you can gently separate the pork with a fork, it is finished.
- Remove the ingredients and place in a bowl, and use two forks to “pull” the meat apart. Steam the rice buns, split in half and place pulled pork and cabbage on bun.
- Add more chili paste if you would like a more intense flavor.
Note : Not all crock pots are created equal. Make sure to check the roast 30 minutes into the cooking process to make sure that the temperature in not too high. When cooking you should see a soft rolling bubble not a hard boil. For a leaner meal substitute pork shoulder for pork loin.
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