Korean Pulled Pork Sliders
Description
Power Quick Pot
Cooker Device:
Power Quick Pot
Summary
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Ingredients
1⁄2
Green cabbage, shredded 1⁄2 cup
shredded cabbage 2
scallions, sliced thinly on a bias 1⁄4 cup
rice wine vinegar 2 teaspoons
sugar 1 pound
boneless pork shoulder, cut into 2 pieces 1 cup
ketchup 3⁄4 cups
rice wine vinegar 1⁄2 cup
shoyu 1⁄3 cup
sugar 2 tablespoons
Sesame seeds 1 tablespoon
gochujang 1⁄2 teaspoon
Freshly ground black pepper 3
scallions, chopped 2 cloves
garlic, chopped 1
2-in. piece ginger, peeled & grated 1 tablespoon
Sesame oil 1⁄2 cup
chicken stock 10
potato bunsInstructions
- Combine the quick slaw ingredients in a bowl, toss, and refrigerate for at least 4 hrs.
- Place the Inner Pot in the Power Quick Pot.
- Add the pork shoulder, ketchup, rice wine vinegar, shoyu, sugar, sesame seeds, gochujang, ground black pepper, scallion whites and greens, garlic, ginger, sesame oil, and stock to the Inner Pot.
- Press the Slow Cook Button and then the Program Dial to select the Beef setting. Press the Timer Button, scroll to set the cooking time to 5 hrs., and press the Program Dial to begin the cooking cycle (195° F/90° C). Cook the pork until fork tender.
- Press the Cancel Button. Transfer the pork to a cutting board, pour the liquid through a ne-mesh strainer into a bowl or skim the fat from the top of the liquid, and discard the extra oil. Reserve the strained liquid.
- Shred the pork with two forks, discarding any large pieces of fat.
- Add the pork and the sauce to the Inner Pot and mix.
- Add 1⁄4 cup of the reserved liquid at a time to the Inner Pot until the pork is just moistened.
- Taste the mixture and add the salt.
10. Serve hot between the potato buns.
