Korean Pulled Pork Sliders
PowerXL Quick Pot
Recipe Type: PowerXL Quick Pot
- 0.5 Green cabbage, shredded
- 0.5 cup shredded cabbage
- 2 scallions, sliced thinly on a bias
- 0.25 cup rice wine vinegar
- 2 teaspoon sugar
- 1 pound boneless pork shoulder, cut into 2 pieces
- 1 cup ketchup
- 0.75 cup rice wine vinegar
- 0.5 cup shoyu
- 0.333333 cup sugar
- 2 tablespoon Sesame seeds
- 1 tablespoon gochujang
- 0.5 teaspoon Freshly ground black pepper
- 3 scallions, chopped
- 2 clove garlic, chopped
- 1 2-in. piece ginger, peeled & grated
- 1 tablespoon Sesame oil
- 0.5 cup chicken stock
- 0 salt, to taste
- 10 potato buns
Combine the quick slaw ingredients in a bowl, toss, and refrigerate for at least 4 hrs.
Place the Inner Pot in the PowerXL Quick Pot.
Add the pork shoulder, ketchup, rice wine vinegar, shoyu, sugar, sesame seeds, gochujang, ground black pepper, scallion whites and greens, garlic, ginger, sesame oil, and stock to the Inner Pot.
Press the Slow Cook Button and then the Program Dial to select the Beef setting. Press the Timer Button, scroll to set the cooking time to 5 hrs., and press the Program Dial to begin the cooking cycle (195° F/90° C). Cook the pork until fork tender.
Press the Cancel Button. Transfer the pork to a cutting board, pour the liquid through a ne-mesh strainer into a bowl or skim the fat from the top of the liquid, and discard the extra oil. Reserve the strained liquid.
Shred the pork with two forks, discarding any large pieces of fat.
Add the pork and the sauce to the Inner Pot and mix.
Add 1⁄4 cup of the reserved liquid at a time to the Inner Pot until the pork is just moistened.
Taste the mixture and add the salt.
10. Serve hot between the potato buns.