Slow-Cooker Korean Barbecue Pork Shoulder.
Saucy, sweet and spicy, this delicious dinner is great on the first day over rice, then leftovers are equally tasty on buns, in quesadillas or on top of a warming bowl of soup.
Slow-Cooker Korean Barbecue Pork Shoulder
- 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
- In medium bowl, mix soy sauce, brown sugar and chili garlic sauce. Stir in apple, garlic and gingerroot.
- Rub pork shoulder with oil, then rub in salt. Heat 12-inch nonstick skillet over medium-high heat. Cook pork in hot skillet 2 to 3 minutes on each side or until browned. Transfer to 5- to 6-quart slow cooker. Pour sauce over pork. Cover and cook on Low heat setting 7 to 8 hours or until very tender.
- Transfer pork to cutting board; let stand until cool enough to handle. Strain sauce through fine strainer; discard any solids. Wipe out slow cooker; pour strained sauce back into cooker. Shred pork; return to slow cooker, and coat with sauce. Serve over rice.