If your family is like my family, we sometimes tend to get stuck in a rut when it comes to planning our meals. We tend to stick with the same rotations, but every once in a while, we venture out a bit. This was one of those times and I’m here to tell you that this Korean Inspired BBQ Shredded Pork will be a great addition to your menu this week.
This Korean Inspired BBQ Shredded Pork is gluten-free, dairy-free, low-cal, low-fat and high-protein. It is great served over quinoa, brown rice, sautéed bok choi, rice noodles, or lettuce wraps. You can find this recipe as well as many more healthy, but incredibly delicious recipes in the Fix-It and Forget-It Healthy Slow Cooker Recipes Cookbook. It can be found just about anywhere books are sold, or on Amazon (which I usually find to be the least expensive) by clicking here.
Korean Inspired BBQ Shredded Pork
Hope Comerford, Clinton Township,MI
Makes 8–10 servings
Prep. Time: 8–10 minutes
Cooking Time: 8–10 hours
Ideal slow cooker size: 3-qt.
1 medium onion
1 McIntosh apple, peeled, cored
5 cloves garlic
¼ cup rice vinegar
1 tsp. gluten-free hot sauce
2 Tbsp. low-sodium gluten-free soy sauce
1 Tbsp. ginger
1 Tbsp. chili powder
¼ tsp. red pepper flakes
3 Tbsp. brown sugar
1 cup ketchup
2–3 lb. pork sirloin tip roast
1. In a food processor, puree the onion, apple, and garlic. Pour this mixture in a bowl and mix it with the rice vinegar, hot sauce, soy sauce, ginger, chili powder, red pepper flakes, brown sugar, and ketchup.
2. Place the pork roast into your crock. Pour the sauce over the top and turn it so it’s covered on all sides.
3. Cover and cook on low 8–10 hours.
4. Remove the pork roast and shred it between 2 forks. Return the shredded pork to the crock and mix it through the sauce.
Serving suggestion: Serve over brown rice or quinoa with a side of bok choi sautéed in toasted sesame seed oil and red pepper flakes.