Recipes.

Slow-Cooked Korean Pulled Pork

By The IQS Dude Approved Cookbook


I Quit Sugar - Slow-Cooked Korean Pulled Pork
Photo by: Ella Martin
  • 6 servings
  • Prep - 20 mins
    Cooking - 5 hours 30 mins
  • Total - 5 hours 50 mins
I Quit Sugar - Slow-Cooked Korean Pulled Pork
Photo by: Ella Martin

We love a slow-cooked meat at IQS, and we've decided to jazz up our pulled pork by adding some insane Korean flavours. Trust us, this is one recipe you'll keep coming back to!  

Servings: 6
Preparation: 20 mins
Cooking: 5 hours 30 mins

Ingredients

Korean Pulled Pork

  • 6 cloves garlic, minced.
  • 2 tablespoons ginger, fresh, grated.
  • 2 long red chilli, finely diced.
  • 2 teaspoons cinnamon, ground.
  • 1 teaspoon cloves, ground.
  • 1 teaspoon smoked paprika.
  • 2 teaspoons fennel seeds.
  • 1 teaspoon freshly ground black pepper.
  • 1 teaspoon sea salt.
  • 60 ml tamari.
  • 15 ml apple cider vinegar.
  • 30 ml extra virgin olive oil.
  • 1.5 kg pork, shoulder, boneless.
  • 250 ml beef stock.

Raw Slaw

  • 1 green apple, finely sliced.
  • 1 carrot, finely sliced.
  • 1/4 head red cabbage, shredded.
  • 1 lime, juiced.
  • 2 teaspoons sesame oil.
  • 2 tablespoons sesame seeds, white.
  • 2 tablespoons full-fat mayonnaise, to serve.

Directions

1. In a bowl combine all ingredients for the Korean Pulled Pork except for the pork and the stock. Rub all over the meat and leave to marinate for at least two hours or overnight for the best result.

2. Adjust oven rack to lowest position and preheat to 160°C / 325°F / Gas Mark 3. Place marinated pork in a large baking dish and pour in the beef stock. Cover with foil. Place in the oven and leave to cook for 5 ½ hours.

3. In the last 20 minutes of cooking, prepare Raw Slaw by combining ingredients in a bowl. Stir with tongs until well-coated and and leave to sit for 10 minutes.

4. Once pork has cooked, remove from the oven and shred apart using a fork. Separate meat into six serves. Place four portions into containers and freeze for use in other recipes. Serve the remaining two portions of pork with Raw Slaw and a dollop of mayonnaise.


We love a slow-cooked meat at IQS, and we've decided to jazz up our pulled pork by adding some insane Korean flavours. Trust us, this is one recipe you'll keep coming back to!

Ingredients

Korean Pulled Pork

  • 6 cloves garlic, minced.
  • 2 tablespoons ginger, fresh, grated.
  • 2 long red chilli, finely diced.
  • 2 teaspoons cinnamon, ground.
  • 1 teaspoon cloves, ground.
  • 1 teaspoon smoked paprika.
  • 2 teaspoons fennel seeds.
  • 1 teaspoon freshly ground black pepper.
  • 1 teaspoon sea salt.
  • 60 ml tamari.
  • 15 ml apple cider vinegar.
  • 30 ml extra virgin olive oil.
  • 1.5 kg pork, shoulder, boneless.
  • 250 ml beef stock.

Raw Slaw

  • 1 green apple, finely sliced.
  • 1 carrot, finely sliced.
  • 1/4 head red cabbage, shredded.
  • 1 lime, juiced.
  • 2 teaspoons sesame oil.
  • 2 tablespoons sesame seeds, white.
  • 2 tablespoons full-fat mayonnaise, to serve.

Directions

1. In a bowl combine all ingredients for the Korean Pulled Pork except for the pork and the stock. Rub all over the meat and leave to marinate for at least two hours or overnight for the best result.

2. Adjust oven rack to lowest position and preheat to 160°C / 325°F / Gas Mark 3. Place marinated pork in a large baking dish and pour in the beef stock. Cover with foil. Place in the oven and leave to cook for 5 ½ hours.

3. In the last 20 minutes of cooking, prepare Raw Slaw by combining ingredients in a bowl. Stir with tongs until well-coated and and leave to sit for 10 minutes.

4. Once pork has cooked, remove from the oven and shred apart using a fork. Separate meat into six serves. Place four portions into containers and freeze for use in other recipes. Serve the remaining two portions of pork with Raw Slaw and a dollop of mayonnaise.

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