Crockpot Korean BBQ Pulled Pork

This Crockpot Korean BBQ Pulled Pork features tender pork in a sweet and spicy Korean-inspired sauce. Perfect for a healthy dinner, it’s a simple recipe that blends bold, savory flavors into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This dish is a flavorful, effortless dinner option that transforms tender pork in a sweet and spicy Korean-inspired sauce into a delightful treat, perfect for a healthy meal. Easy to prepare in a crockpot, it’s packed with protein and taste. Versatile—serve with rice or wraps—this recipe offers a wholesome, satisfying indulgence.

Recipe Tips and Tricks

• Trim Excess Fat: Ensures a leaner result and better sauce absorption.
• Use Fresh Ginger: Adds better aroma and depth.
• Cook on Low: Keeps pork juicy and tender.
• Check Doneness: Pork should shred easily with a fork.
• Avoid Overfilling: Leaves room for flavors to meld.
• Serve Warm: Maximizes the sweet-spicy appeal.
• Thicken if Desired: Add cornstarch slurry if too thin.
• Rest Before Serving: Allows flavors to settle.
• Adjust Heat: Taste and tweak chili to preference.
• Use Liner: Eases cleanup.

Yield: 6 servings

Crockpot Korean BBQ Pulled Pork

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Crockpot Korean BBQ pulled pork, healthy dinner treat.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

• ¼ cup low-sodium soy sauce
• ⅓ cup honey
• 1 tbsp cornstarch
• 1 tbsp fresh grated ginger
• 1 tbsp rice vinegar
• 1 tbsp sesame seeds
• 1 tsp sesame oil
• 2 lbs boneless pork shoulder
• 2 tbsp gochujang
• 3 cloves garlic, minced

Instructions

1. Prepare Pork: Trim excess fat from pork shoulder and cut into large chunks.
2. Mix Sauce: In a bowl, whisk soy sauce, honey, gochujang, grated ginger, minced garlic, rice vinegar, and sesame oil.
3. Layer in Crockpot: Place pork chunks in the crockpot and pour the sauce over the top.
4. Set Crockpot: Cover and cook on low for 6-8 hours or high for 3-4 hours.
5. Shred Pork: Remove pork, shred with two forks, and return to the crockpot.
6. Thicken Sauce: Mix cornstarch with 1 tbsp water, stir into the sauce, and cook on high for 10-15 minutes until thickened.
7. Mix Well: Stir shredded pork to coat evenly with the sauce.
8. Prepare Garnish: Toast sesame seeds in a dry skillet for 1-2 minutes until golden.
9. Serve Warm: Let rest for 10 minutes.
10. Enjoy and Savor: Garnish with sesame seeds and serve warm, savoring this sweet-spicy delight!

Notes

• Trim fat for leanness; use fresh ginger for aroma.
• Cook on low for juiciness; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for vegetarian diets with appropriate swaps.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 546Total Fat 34gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 19gCholesterol 136mgSodium 785mgCarbohydrates 23gFiber 0gSugar 19gProtein 37g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Pork Shoulder (2 lbs): Boneless, for protein.
• Soy Sauce (¼ cup): Low-sodium, for umami.
• Honey (⅓ cup): For natural sweetness.
• Gochujang (2 tbsp): Korean chili paste, for heat.
• Ginger (1 tbsp): Fresh, grated, for warmth.
• Garlic (3 cloves): Minced, for depth.
• Rice Vinegar (1 tbsp): For tanginess.
• Sesame Oil (1 tsp): For richness.
• Cornstarch (1 tbsp): For thickening.
• Sesame Seeds (1 tbsp): For garnish.

Variations and Substitutions

• Pork Swap: Use chicken thighs or tofu.
• Soy Swap: Use tamari or omit.
• Honey Swap: Use maple syrup or omit.
• Gochujang Swap: Use sriracha or omit.
• Ginger Swap: Use ground ginger or omit.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Vinegar Swap: Use apple cider vinegar or omit.
• Oil Swap: Use olive oil or omit.
• Cornstarch Swap: Use arrowroot or omit.
• Garnish Swap: Use green onions or omit sesame seeds.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Warm with a splash of water.

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Until you can read, Crockpot Jambalaya with Shrimp and Andouille