This Instant Pot Spicy Asian Pulled Pork Shoulder is my new favorite Instant Pot dish. I have to give all the credit to the fabulous Melissa Clark for this great recipe. I don’t think this is technically a Korean dish, but I’ve labeled it as such because it uses gochujang, the inexpensive Korean chili paste that adds an incredible depth of flavors, on top of the tasty heat it adds to any dish. If you like things spicy, gochujang is like sriracha…it’s pretty much good on just about anything and is now available just about anywhere. The recipe also calls for gochugaru, Korean chili pepper flakes, which might be a little harder to find, but crushed red pepper flakes work almost as well.
This is one of those recipes that’s fun and easy to make, really hard to mess up and seems to come out great every time. You can serve like I have it pictured here, on rice topped with the pickled cucumbers, but it is also incredible on a Hawaiian-type slider roll (or any soft slider roll) with the the pickled cucumbers on top. You can also freeze any leftovers for when you need a quick fix of spicy barbecued pork. What I do is take 4-5 oz. portions and wrap them separately in plastic wrap and place them in a freezer bag and freeze. When I want some spicy pulled pork, I just pull one out of the freezer, pop it in the microwave for about a minute or two, and it’s ready to eat on some leftover rice or as a quick sandwich when you’re on-the-go. I’ve even wrapped it in a tortilla (talk about multi-cultural dining) and it was fantastic!
Spicy Slow Cooker Asian Pork with Soba Noodles…If you love Asian food like I do, but shy away from making it because you think it’s difficult and time-consuming to prepare, give this delicious Slow Cooker Asian Pork recipe a try. It’s very simple and comes together really quickly once the pork has cooked low and slow for about 4-7 hours, depending on if you use the low or high setting on your cooker. You can get the pork started in the morning and when dinner time comes around, you just quickly cook the soba noodles, heat everything together in a skillet and in 15-20 minutes, it’s ready to go.
My new favorite cooking “toy” is my Anova Sous Vide machine…it’s the ultimate Really Cool Kitchen Tool. Everything I’ve made so far (steak, chicken and pork) has come out perfectly every time with restaurant quality results…it’s kinda idiot-proof! All you do is just attach the machine to any pot, add water and click start, put whatever you want to cook in a sealable bag (any ziplock-type bag will do), remove the air, drop it in the water and set the timer! You can also use the free wirelessly Bluetooth connected Anova Culinary app on your phone to find your recipe and cooking settings for exactly how you like it done, and just hit the “Start” button and the Anova goes to work. Shown here is my Sous Vide pork tenderloin. I just marinated it in teriyaki for a few hours, placed it in the Sous Vide bath and after an hour at 136°, I removed it and seared it on all sides for 2 minutes in a screaming hot cast iron pan. It was tender, perfectly cooked from end-to-end and incredibly tasty. I know this sounds like a gushing paid-for review, but it’s really not…I just love it that much.
It’s that time of year and to me, it’s the Super Bowl Special…the best pulled pork sandwiches ever and Oven Baked Chicken Wings…and oh yeah…an amazing football game. I’m reprising this post (as I do every year about this time) because this is a great recipe for a Super Bowl party…slow cooked, pulled pork sandwiches topped with my grandmother’s amazing Cole Slaw. The best thing about this pork recipe is it’s done in a slow cooker. The prep is really simple, the cooking is low and slow (it can be done overnight), the resulting flavors are incredible and, best of all, it makes dozens of sandwiches with very little effort…perfect for a party. And if any pork is left over (not likely) just divide it up into serving size portions (4-6 oz each), wrap in plastic wrap and freeze them. When you get that irresistible craving for a pulled pork sandwich, just pop one in the microwave, top it with some bbq sauce (I loveBullseye Original Flavor), put it in a steamed bun, slap on some cole slaw and, in minutes, I guarantee you’ll be wallowing in the throes of pulled pork nirvana!
Click here for Grandma Molly’s Legendary Homemade Cole Slaw recipe.
Just click Read More to get this fantastic recipe… Read More …
I’m reprising this post because this is a great recipe for a Super Bowl party…slow cooked, pulled pork sandwiches topped with my grandmother’s amazing Cole Slaw. The best thing about this pork recipe is it’s done in a slow cooker. The prep is really simple, the cooking is low and slow (it can be done overnight), the resulting flavors are incredible and, best of all, it makes dozens of sandwiches with very little effort…perfect for a party. And if any pork is left over (not likely) just divide it up into serving size portions (4-6 oz each), wrap in plastic wrap and freeze them. When you get that irresistible craving for a pulled pork sandwich, just pop one in the microwave, top it with some bbq sauce, put it in a steamed bun, slap on some cole slaw and, in minutes, I guarantee you’ll be wallowing in the throes of pulled pork nirvana!
Click here for Cookhacker’s printable Pulled Pork recipe.
Click here for Grandma Molly’s Legendary Homemade Cole Slaw recipe.
Tonight we picked some fresh broccoli, scallions and an orange, added a few other ingredients (like pork, which was kind of essential for this recipe, since it’s actually in the name) and came up with this incredible Broccoli and Pork Stir-Fry. This is one of those great dishes that is not only easy to make, but also very adaptable to what you have on hand. If you don’t have water chestnuts, just leave them out…if you want a little more crunch, add some cashews or peanuts…extra mushrooms in the fridge, toss them in. The two most important things are to make sure the skillet is very hot (you should see the oil shimmering) when you add the pork so you get a good sear and to cook the pork in two batches; if you crowd the pan, it will steam and not brown properly. Other than that, it’s pretty tough to screw this up…and make sure you add the Sriracha at the end to give it that great spicy kick.
Do you love the taste of slow-cooked pulled pork sandwiches, but don’t have the time or energy to prepare them from scratch? This may be one of the best pulled pork sandwiches ever! Of the great all-time euphoric sandwich-eating experiences, a slow-cooked, pulled pork sandwich topped with my grandmother’s amazing Cole Slaw has to be right near the top of the list. The best thing about this pork recipe is it’s done in a slow cooker Crock-Pot. The prep is really simple, the cooking is low and slow (it can be done overnight), and the resulting flavors are really incredible.
Pulled pork sandwiches are a classic comfort food that has been a favorite of many for years. They are perfect for any occasion, whether it’s a family dinner or a backyard barbecue with friends. With a little bit of preparation, you can have a tasty pulled pork sandwich ready in no time.
One of the best things about pulled pork sandwiches is their versatility. They can be customized to your liking with various toppings and sauces. For example, just add some tangy coleslaw, sweet and spicy barbecue sauce, jalapenos or crispy fried onions. The possibilities are endless, and you can create a unique and flavorful sandwich every time.
The Secret
The secret to making the perfect pulled pork sandwich is slow-cooking the pork. Slow cooking allows the meat to become tender and juicy, while also infusing it with flavor. To make pulled pork, you’ll need a slow cooker. The process is simple: season the pork with your favorite spices and let it cook for several hours until it falls apart with a fork.
When it comes to seasoning the pork, in my recipe below, I included the ingredients for my Porkman’s Pork Rub, but you can get as creative as you want. I also always add a dash of old-school classic Colgin Liquid Smoke for a delicious smoky flavor.
After the pork is cooked, the next step is to shred it. This can be done with a fork, or you can use a handheld mixer or a stand mixer with a paddle attachment for faster results. Shredding the pork is important because it allows the sauce to penetrate the meat and gives the sandwich its signature texture.
Once you have the pulled pork ready, it’s time to assemble the sandwich. The traditional way to make a pulled pork sandwich is to use a soft hamburger bun, but you can also use a baguette or a ciabatta roll. Start by adding a generous portion of pulled pork to the bun, and then add your favorite toppings. My favorite toppings are coleslaw, pickles, onions, and jalapeños.
If you’re looking for a healthier option (and I don’t know why you would!), you can also try using lettuce wraps or whole wheat buns instead of traditional buns. This will reduce the amount of refined carbs and calories in your sandwich while still maintaining its delicious flavor.
How to Freeze Individual Portions
After I cook and shred the pork, I divide it up into serving-size portions (4-5 oz each), wrap each tightly in plastic wrap and freeze them. When I get that unmistakable craving for a delicious pulled pork sandwich, I just pop one in the microwave for a couple of minutes. Then I top it with some bbq sauce (Bull’s Eye Original Barbecue Sauce is my favorite for this dish), put it in a steamed bun, slap on some cole slaw and, in minutes, I’m in pulled pork nirvana with what is absolutely one of the best sandwiches ever!
In conclusion, pulled pork sandwiches are a delicious and versatile treat that can be enjoyed anytime, anywhere. By using a slow cooker or pressure cooker, you can prepare a large batch of pulled pork in advance and freeze it for later use. With the right toppings and sauces, you can create a unique and flavorful sandwich every time. So why not give it a try and see for yourself why pulled pork sandwiches are so popular? Just click Read More below to get my fantastic recipe. Read More …
This Instant Pot Spicy Asian Pulled Pork Shoulder is my new favorite Instant Pot dish. I have to give all the credit to the fabulous Melissa Clark for this great recipe. I don’t think this is technically a Korean dish, but I’ve labeled it as such because it uses gochujang, the inexpensive Korean chili paste that adds an incredible depth of flavors, on top of the tasty heat it adds to any dish. If you like things spicy, gochujang is like sriracha…it’s pretty much good on just about anything and is now available just about anywhere. The recipe also calls for gochugaru, Korean chili pepper flakes, which might be a little harder to find, but crushed red pepper flakes work almost as well.
