Korean-Style Shredded Pork With Cucumber Slaw Recipe

5 from 1 vote

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

Cook Time 6

Total Time 6 20

Servings people

Calories 449kcal

Cost 8

In a bowl, combine the coconut aminos, ketchup, vinegar, hot pepper sauce, ginger, garlic, five-spice powder, and water. Whisk until well emulsified.
¼ 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, ½ 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, ¼ 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.