Pulled pork is good for so much more than sliders! In fact, you don’t need a bun or a bun-substitute at all: just pile up the meat under some crunchy slaw and have at it. This recipe adds a little Korean-inspired flair with a sauce full of coconut aminos (Paleo soy sauce), hot peppers, ginger, and five spice powder.
It’s possible to make pulled pork in the oven (and you could adapt this recipe to do that if you wanted), but not everyone has time to babysit their oven all day. Using a slow cooker here gives you the same tenderness in the meat, but with a slow cooker you can just turn it on and leave it unsupervised until it’s time to eat.
This would be an easy, low-fuss recipe to make for a big crowd, especially since you can throw together the slaw whenever you have a minute and then just leave it in the fridge until dinnertime.
Korean-Style Shredded Pork With Cucumber Slaw Recipe
Add to Meal Plan
- 2 lbs. pork tenderloin;
- 1/4 cup coconut aminos;
- 2 tbsp. homemade ketchup;
- 1 tbsp. white wine vinegar;
- 1 tbsp. hot pepper sauce;
- 2 tsp. fresh ginger, grated;
- 2 tsp. fresh garlic, minced;
- 2 tsp. Chinese five spice powder;
- 1/2 cup water;
Ingredients for the cucumber slaw
- 1 large cucumber, julienned;
- 2 carrots, peeled or julienned;
- 2 tbsp. white wine vinegar;
- 1/4 cup olive oil;
- 2 tbsp. fresh cilantro, chopped;
- In a bowl, combine the coconut aminos, ketchup, vinegar, hot pepper sauce, ginger, garlic, five spice powder, and water. Whisk until well emulsified.
- Place the pork tenderloin into a slow cooker and pour in the marinade.
- Cover with the lid and cook on low for 6 to 8 hours.
- At some point while the pork is cooking, toss everything for the cucumber slaw in a medium bowl. Garnish with cilantro, and refrigerate until ready to serve.
- When the pork is done, remove from the slow cooker, shred using two forks, and stir until the marinade is completely mixed into the shredded pork.
- Serve the meat on a large platter, topped with the cucumber slaw.