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| Slow Cooker Korean BBQ Pork Bowl |
"Rice bowls topped with shredded pork get a little kick from Korean chili paste but can still be customized to everyone's individual tastes."
Ingredients :
- PAM® Original No-Stick Cooking Spray
- 1 (4 pound) boneless pork shoulder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup water
- 1 (6 ounce) can Hunt's® Tomato Paste
- 1/4 cup firmly packed brown sugar
- 2 tablespoons gochujang (Korean hot pepper paste)
- 1 (16 ounce) package frozen P. F. Chang's® Steamed White Rice
- 1 cup shredded carrot
- 1 cup chopped kimchi
- Chopped green onion and cilantro (optional)
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 8H20M |
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- Spray inside of 4.5-quart slow cooker and large skillet with cooking spray. Heat skillet over medium-high heat. Sprinkle pork with salt and pepper; cook 8 to 10 minutes, until browned on all sides. Transfer meat to slow cooker.
- Add water, tomato paste, brown sugar and gochujang to skillet, stirring to loosen the brown bits from bottom of skillet. Pour sauce over pork in slow cooker.
- Cover and cook on LOW 8 to 10 hours or on HIGH 4 to 6 hours. Microwave rice according to package directions. Remove pork from slow cooker and shred with two forks; return to sauce in slow cooker. Divide rice evenly into 6 servings, top each with pork, carrot, kimchi, green onion and cilantro.
Notes :
- Gochujang is a Korean sweet and spicy chili paste found in the Asian section at the supermarket-add more to your sauce for a spicier kick. This recipe makes enough pork to enjoy for two meals. Freeze unused pork in a tightly sealed container for up to two months and reheat when you want to serve again.
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