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Slow-Cooker Korean Barbecue Pork Shoulder
Slow-Cooker Korean Barbecue Pork Shoulder
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Prep Time:
30 minutes
Total Time:
8 hours 30 minutes
A versatile and flavorful dish perfect over rice or served in sandwiches, quesadillas, or on top of soup – a delicious meal for any day!
Ingredients:
  • 1/2 cup soy sauce
  • 1/2 cup packed brown sugar
  • 2 tablespoons chili garlic sauce
  • 2 Braeburn, Gala or Fuji apples, unpeeled, cored and chopped
  • 12 cloves garlic, peeled
  • 1-inch piece gingerroot, unpeeled
  • 4 lb boneless pork shoulder roast
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 6 cups cooked white rice
Instructions:
  • Combine soy sauce, brown sugar, and chili garlic sauce in a medium bowl. Add apple, garlic, and gingerroot, stirring well to combine.
  • Massage pork shoulder with oil, then generously coat with salt. Sear in a hot 12-inch nonstick skillet for 2 to 3 minutes per side until golden brown. Transfer the pork to a 5- to 6-quart slow cooker, pour sauce over the meat, cover, and cook on Low heat setting for 7 to 8 hours until extremely tender.
  • Remove pork from slow cooker and let it cool on a cutting board. Strain the sauce through a fine strainer to remove any solids, then pour the sauce back into the slow cooker. Shred the pork and mix it back into the slow cooker with the sauce. Serve the pork over rice.

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