Korean Pulled Pork (Edit recipe)

166 recipes
|
319 followers

Our son Wyatt is Korean and we all love the spicy kick of Korean food. Pulled pork (Kalua pork) is huge in Hawai’i. So, I thought I would meld the two worlds and create my version of Korean Pulled Pork. You can eat it plain as is, on rice, with mixed veggies, on a salad, or in a bun. All are fabulous! This is spicy but not super hot but it is full of flavor, which I love. Hope you love it too.

Share

Save

PREP TIME

10 minutes

COOK TIME

8 hours

INGREDIENTS

14

Serves: 8

Ingredients

3.5 lb Pork Shoulder Roast - US Wellness Meats
.5 cup Chicken Broth
1 Onion, any color, large dice
.5 Jalapeño Pepper, small chop (add some of the seeds if you want heat)

Marinade

3 cloves Garlic, small chop
.5 tsp Ginger, Ground
1 tsp Sea Salt
1 tsp Black Pepper
1 Tbsp Sesame Oil
1 Tbsp Sriracha, or other hot sauce
.25 cup Gochujang (Red Chili Paste)
2 Tbsp Rice Vinegar
2 Tbsp Coconut Sugar, or honey

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add the pork, broth, onion, and jalapeño to slow cooker.
In a small bowl combine the marinade ingredients and stir.
Pour marinade over the pork roast.
Put lid on and cook on slow for 8-10 hours.
When done use two forks to shred the meat.

Notes

If you want a sauce for the finished product then I would double the marinade recipe and use 1/2 on the roast when cooking and save 1/2 for later.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	524
Fat:	37 g
Carbohydrates:	6 g
Protein:	34 g
Cholesterol:	140 g
Sodium:	461 mg
Fiber:	0 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.