Printer icon

Korean-Style Shredded Pork With Cucumber Slaw Recipe

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.

Korean-Style Shredded Pork With Cucumber Slaw

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

 SERVES: PREP: 20 min.  COOK: 6 h.

Ingredients

Cucumber Slaw Ingredients

Korean-Style Shredded Pork With Cucumber Slaw Recipe Preparation

Preparation

  1. In a bowl, combine the coconut aminos, ketchup, vinegar, hot pepper sauce, ginger, garlic, five-spice powder, and water. Whisk until well emulsified.
  2. Place the pork tenderloin into a slow cooker and pour in the marinade.
  3. Cover with the lid and cook on low for 6 to 8 hours.
  4. 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.
  5. When the pork is done, remove it from the slow cooker, shred it using two forks, and stir until the marinade is completely mixed into the shredded pork.
  6. Serve the meat on a large platter, topped with the cucumber slaw.
Korean-Style Shredded Pork With Cucumber Slaw Recipe
Print Pin
No ratings yet

Korean-Style Shredded Pork With Cucumber Slaw Recipe

Slow-cooker shredded pork gets an Asian-style makeover with ginger, coconut aminos, and a crunchy cucumber slaw piled on top.
Course Main Course
Cuisine Korean
Keyword cucumber, pork, shredded pork
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 4 people
Calories 449kcal
Cost 8

Ingredients

  • 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
  • 1 large cucumber julienned
  • 2 carrots peeled or julienned
  • 2 tbsp. white wine vinegar
  • 1/4 cup olive oil
  • 2 tbsp. fresh cilantro chopped

Instructions

  • In a bowl, combine the coconut aminos, ketchup, vinegar, hot pepper sauce, ginger, garlic, five-spice powder, and water. Whisk until well emulsified.
    1/4 cup coconut aminos, 2 tbsp. homemade ketchup, 1 tbsp. white wine vinegar, 1 tbsp. hot pepper sauce, 2 tsp. fresh ginger, 2 tsp. fresh garlic, 2 tsp. Chinese five-spice powder, 1/2 cup water
  • Place the pork tenderloin into a slow cooker and pour in the marinade.
    2 lbs. pork tenderloin
  • 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.
    1 large cucumber, 2 carrots, 2 tbsp. white wine vinegar, 1/4 cup olive oil, 2 tbsp. fresh cilantro
  • When the pork is done, remove it from the slow cooker, shred it 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.

Nutrition

Calories: 449kcal | Carbohydrates: 11g | Protein: 48g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 147mg | Sodium: 633mg | Potassium: 1151mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1407IU | Vitamin C: 11mg | Calcium: 55mg | Iron: 4mg