Korean-Style Pulled Pork Sliders
First day of summer is June 20. For us, that means many weekends of day-drinking and barbecues. Living in Southern California, we see carne asada take up more real estate on the grill than hamburgers and hot dogs. I can only handle so many weekends of eating the same thing. This summer, I’m going to make an effort to bring something different to our barbecues. Whether it’s spam musubi, poke, or soba salad, something out of the norm will be refreshing.
To start, here’s a really simple recipe for Korean-Style pulled pork. Yes, it takes a little bit of time, but the end result is delicious and tender. Throw it on slider bun, put on some kimchi or your favorite fixings and down the hatch, ready for another. Hope you give this a try!
Ingredients:
2 lbs of pork shoulder
2 tablespoons of gochugaru (Korean red pepper flakes)
2 tablespoons of garlic
2 tablespoons of brown sugar
2 tsp of salt
2 tsp of pepper
1 tbsp of oil
4 cups of water
¼ cup of rice vinegar
¼ cup of gochujang (Korean red pepper paste)
Slider buns
Kimchi
Chopped scallions
Directions:
1. Rub pork shoulder with gochugaru, garlic, brown sugar, salt and pepper. Let it marinate for at least 6 hours in the refrigerator.
2. Heat oil in a heavy, oven-safe pot. Brown the marinated pork shoulder on all sides. Remove and set aside.
3. In the same pot, add water, rice vinegar and gochujang. Bring to a boil.
4. Add the browned pork shoulder and bring back to a boil. Cover and place into pre-heated 375°F/190°C oven.
5. Braise for 3 hours.
6. After 3 hours, remove the pork from the oven. Using two forks, pull apart the pork shoulder. Let the meat soak in remaining juices in the pot.
7. Serve on slider buns or regular buns if you prefer. Add kimchi and garnish with chopped scallions. Enjoy!
Notes:
Adjust the spice levels to your personal taste. This recipe is spicy but not unbearably spicy.
I like using Hawaiian sweet buns. The sweetness helps counter the spiciness of the pork.
You can also add cheddar cheese slices on top. Cheese helps cut the spiciness and goes well with Korean flavors.
If you have a slow cooker, you can use this recipe in your slow cooker. Cook on high for 4 hours or low for 8 hours.
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