Korean BBQ Pulled Pork Sandwiches Recipe

Put pork in the slow cooker in the morning and come home to a lovely aroma and meal ready to be savored.
  • Ready in: 8 hours, 25 minutes
  • Prep time: 25 minutes
  • Chill/Cook time: 8 hours
  • By:
  • Servings: Makes 6 servings OR 4 servings + 2 leftover servings

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ingredients

  • ½ cup beer or apple juice
  • 1 (2½ pound) boneless pork shoulder roast, cut into 4 sections, seasoned with salt and pepper
  • 1 large cucumber, seeded and julienned
  • 1 cup julienned or shredded carrots
  • 1 tablespoon (or 2/3 a Dinner Mixer packet) Garlic Garlic Seasoning
  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons chopped fresh cilantro
  • 12 (or 8 for Dinner Mixer recipe) whole wheat hamburger buns

cooking methods

  • Slow Cooker

directions

  1. In a 3½-quart or larger slow cooker, whisk together first 2 ingredients; add seasoned pork. Cook on LOW 8-10 hours or HIGH 4-6 hours or until meat easily shreds.
  2. In medium bowl, combine next 6 ingredients, ½ teaspoon salt and ¼ teaspoon ground black pepper. Refrigerate, covered, until ready to serve (up to 10 hours).
  3. Remove pork from slow cooker. Shred and place back in cooker, tossing to coat with sauce. Divide among buns and top with cucumber slaw.

Makes 6 servings or 4 servings + 2 leftover servings.

Serve with Rustic Veggie Pasta Salad.

Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

For remix Korean Pork Wrapsrecipe: Place 2 servings leftover pork and ¼ cup cooking juices in a storage container. Place 2 servings leftover cucumber slaw in a storage container. Refrigerate both containers up to 2 days. Place remaining ⅓ packet (1½ teaspoons) Garlic Garlic™ Seasoning in a storage bag.

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Rated 5 out of 5 by from Korean BBQ YUM I was so surprised how delicious this was. I purchased a 4 pound pork loin that was on sale and used both packets of the Korean BBQ packets and 1 cup of apple juice. Ooooh soooo good.
Date published: 2018-02-11
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