Abra Staffin-Wiebe (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
abracanabra) wrote2013-02-24 07:56 pm
abracanabra) wrote2013-02-24 07:56 pm
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Recipe: Korean Style Tacos with Slow Cooker Pulled Pork
This is really tasty, and pretty easy to prepare despite what looks here like a long list of things to do! The time line for this is as follows:
Beforehand - prepare Korean BBQ sauce
Start slow cooker pork
An hour and a half before dinner time, prepare cucumbers
15 minutes before dinner time, start cooking tortillas and shredding pork, etc
Korean BBQ Sauce - make 3x this recipe. Can be prepared ahead of time.
Ingredients:
2 tablespoons Korean fermented hot pepper paste (gochujang) OR Sriracha
3 tablespoons brown sugar
2 tablespoons soy sauce
2 teaspoon rice wine vinegar
2 teaspoons sesame oil
Whisk all together in small bowl until all sugar is dissolved.
Pickled Cucumber Mix
Prepare about 1 1/2 hours before meat will be done. The longer this sits, the less crunch it will have, but the marinating is important.
Ingredients:
1 large cucumber, sliced very thinly
3 tablespoons rice vinegar
3/4 teaspoon white sugar
1 teaspoon finely minced fresh chili pepper (or more depending on your tastes)
generous pinch of salt
[I am planning on trying this with added shredded carrot, radish, and perhaps cabbage, to give it more body--cucumber should still be the primary, though.]
Combine. Let marinate in fridge for at least 1.5 hours.
Slow-Cooker Pulled Pork
Ingredients:
1 onion, thinly sliced
3 cloves garlic, thinly sliced
1.5 lb. pork shoulder
1/4 c. chicken broth
1/2 c. beer
1 recipe Korean BBQ sauce (see above) OR 1/2 c. purchased Korean BBQ sauce
Put sliced onions and garlic on the bottom of the slow cooker.
Place pork shoulder on top.
Combine broth, beer, and BBQ sauce, and pour over the top.
Cook on high for 4 hours.
Flip the pork and turn down to low. Continue to cook for another 6 hours or until whenever you want dinner.
Towards the end of this cooking time,
Using tongs, lift out pork and place on large plate.
Put pasta strainer over another bowl. Pour out contents of slow cooker so that you can get all the good bits (onions, smaller pieces of meat that fell off the bone, etc.). This leaves you with a bowl of broth that you can use for something else.
At this point, you may want to rinse out the slow-cooker, line it with a wet kitchen towel, and put a plate in the bottom. Turned to high and with the lid on, this will keep tortillas warm and not dried out after they are cooked until they are eaten. To get everything done at once, commence cooking tortillas as you follow the next steps.
Cook small corn tortillas, rinsing briefly in water before cooking to keep them from drying out and becoming brittle. Should have a few very lightly browned spots when finished. Place in slow cooker to keep warm.
Use two forks to shred the pork. Remove bone. Put shredded pork in large bowl.
Add strained good bits back to shredded pork.
Take one recipe Korean BBQ sauce. Heat on the stove and thicken with cornstarch. Stir into pulled pork mixture.
Serve warm with cooked corn tortillas, pickled cucumber mix, and (perhaps) another recipe of thickened Korean BBQ sauce for people to add at the table (I haven't tried this yet, this recipe is undergoing work). Remember to include paper towels at the place settings; this isn't a tidy meal--but it is delicious!
Beforehand - prepare Korean BBQ sauce
Start slow cooker pork
An hour and a half before dinner time, prepare cucumbers
15 minutes before dinner time, start cooking tortillas and shredding pork, etc
Korean BBQ Sauce - make 3x this recipe. Can be prepared ahead of time.
Ingredients:
2 tablespoons Korean fermented hot pepper paste (gochujang) OR Sriracha
3 tablespoons brown sugar
2 tablespoons soy sauce
2 teaspoon rice wine vinegar
2 teaspoons sesame oil
Whisk all together in small bowl until all sugar is dissolved.
Pickled Cucumber Mix
Prepare about 1 1/2 hours before meat will be done. The longer this sits, the less crunch it will have, but the marinating is important.
Ingredients:
1 large cucumber, sliced very thinly
3 tablespoons rice vinegar
3/4 teaspoon white sugar
1 teaspoon finely minced fresh chili pepper (or more depending on your tastes)
generous pinch of salt
[I am planning on trying this with added shredded carrot, radish, and perhaps cabbage, to give it more body--cucumber should still be the primary, though.]
Combine. Let marinate in fridge for at least 1.5 hours.
Slow-Cooker Pulled Pork
Ingredients:
1 onion, thinly sliced
3 cloves garlic, thinly sliced
1.5 lb. pork shoulder
1/4 c. chicken broth
1/2 c. beer
1 recipe Korean BBQ sauce (see above) OR 1/2 c. purchased Korean BBQ sauce
Put sliced onions and garlic on the bottom of the slow cooker.
Place pork shoulder on top.
Combine broth, beer, and BBQ sauce, and pour over the top.
Cook on high for 4 hours.
Flip the pork and turn down to low. Continue to cook for another 6 hours or until whenever you want dinner.
Towards the end of this cooking time,
Using tongs, lift out pork and place on large plate.
Put pasta strainer over another bowl. Pour out contents of slow cooker so that you can get all the good bits (onions, smaller pieces of meat that fell off the bone, etc.). This leaves you with a bowl of broth that you can use for something else.
At this point, you may want to rinse out the slow-cooker, line it with a wet kitchen towel, and put a plate in the bottom. Turned to high and with the lid on, this will keep tortillas warm and not dried out after they are cooked until they are eaten. To get everything done at once, commence cooking tortillas as you follow the next steps.
Cook small corn tortillas, rinsing briefly in water before cooking to keep them from drying out and becoming brittle. Should have a few very lightly browned spots when finished. Place in slow cooker to keep warm.
Use two forks to shred the pork. Remove bone. Put shredded pork in large bowl.
Add strained good bits back to shredded pork.
Take one recipe Korean BBQ sauce. Heat on the stove and thicken with cornstarch. Stir into pulled pork mixture.
Serve warm with cooked corn tortillas, pickled cucumber mix, and (perhaps) another recipe of thickened Korean BBQ sauce for people to add at the table (I haven't tried this yet, this recipe is undergoing work). Remember to include paper towels at the place settings; this isn't a tidy meal--but it is delicious!
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