Prep Time: 15 minutes
Slow Cook Time: 7.5 hours
Serves 8
Ever since I've owned an Instant Pot, my slow cooker hasn't seen the light as often as it used to. However, it is still my go-to appliance if I know I'm going to have a busy few days ahead of me. Sometimes it's just easier for me to get the majority of dinner done at the beginning of the day so that I can focus on other things without dinner prep interrupting my afternoon. Also, most of what I cook in the slow cooker leaves me with lots of leftovers which is perfect for putting quick meals together over the next couple of days or freezing for another time.
This shredded pork recipe is for rice bowls, noodle bowls, lettuce wraps, flatbread wraps, Asian sliders ... you get the idea. In the photo below, I went with the flat bread route and added fresh watercress which I lightly dressed with a mayo-shoyu-vinegar mixture as well as some thinly sliced cucumber and radish seasoned with salt, sugar, and rice vinegar.
Ingredients
1/3 cup soy sauce
1/2 cup packed light brown sugar
2 Tbsp freshly grated ginger
2 Tbsp rice vinegar
2 Tbsp toasted sesame seeds
1 Tbsp gochujang
3 lbs pork tenderloin
1/2 of a large red onion, sliced
10 garlic cloves, peeled
1 jalapeno, sliced
Directions
In a small bowl, mix together the soy sauce, sugar, ginger, vinegar, sesame seeds and gochujang. Place the pork in your slow cooker insert. Add the garlic cloves, onions, and jalapeño slices. Pour the sauce over the top and nudge the meat around to work the liquid underneath .
Slow cook on LOW for 7.5 hours. Shred the meat, then return to the sauce to keep warm until ready to serve.
תגובות