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.