Imagine sinking your teeth into a sandwich so incredibly delicious that it transports you straight to the bustling streets of Seoul. This Slow Cooker Korean Pulled Pork Sandwich is not just a meal; it's a culinary adventure that combines mouthwatering tender pork, spicy-sweet Korean flavors, and a crisp coleslaw that will make your taste buds dance with joy. Whether you're a Korean cuisine enthusiast or just looking to spice up your sandwich game, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Cuisine: Korean
Serves: 6 servings
Ingredients
- 2 lbs pork shoulder
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons gochujang (Korean chili paste)
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 6 sandwich buns
- Coleslaw for topping
Instructions
- Trim excess fat from the pork shoulder and place it in the slow cooker.
- In a medium bowl, whisk together soy sauce, brown sugar, gochujang, minced garlic, and grated ginger to create a marinade.
- Pour the marinade over the pork shoulder, ensuring the meat is completely coated.
- Cover the slow cooker and set to low heat. Cook for 8 hours, or until the pork is tender and easily falls apart when pulled with a fork.
- Once cooking is complete, remove the pork from the slow cooker and transfer to a large cutting board.
- Using two forks, shred the pork meat, discarding any large pieces of fat.
- Skim excess fat from the remaining liquid in the slow cooker and mix a portion back into the shredded pork for added moisture and flavor.
- Toast the sandwich buns lightly for added texture.
- Pile the shredded Korean-style pulled pork onto the buns.
- Top each sandwich with a generous portion of coleslaw for a fresh, crunchy contrast.
- Serve immediately and enjoy the rich, spicy Korean-inspired pulled pork sandwich.
Tips
- Choose the Right Cut: Use a pork shoulder (also known as pork butt) with some marbling for the most tender and flavorful result.
- Gochujang is Key: Don't substitute the gochujang - this Korean chili paste is what gives the dish its unique, spicy-sweet flavor profile.
- Low and Slow is the Way to Go: Resist the temptation to rush the cooking process. Eight hours on low heat ensures the most tender, fall-apart meat.
- Customize Your Coleslaw: For an extra kick, mix some gochujang into your coleslaw dressing to complement the pork's flavors.
- Make Ahead Friendly: This recipe is perfect for meal prep. The pulled pork actually tastes even better the next day after the flavors have had time to meld.
- Serving Suggestions: Try topping with quick-pickled cucumbers or kimchi for an extra authentic Korean touch.Pro Tip: If you don't have a slow cooker, you can achieve similar results in a Dutch oven at 300°F (150°C) for about 4-5 hours.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 30g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 105mg
