Best Hot And Spicy Slow Cooker Korean Barbeque Pork Shoulder Recipes

SPICY KOREAN BBQ-STYLE PORK RECIPE BY TASTY

Spicy Korean BBQ-style Pork Recipe by Tasty image

Here's what you need: boneless pork shoulder, onion, green onion, garlic, ginger, korean red chili paste, red pepper flakes, soy sauce, rice wine, sesame oil, sugar, black pepper, canola oil, sesame seed, rice

Provided by Alvin Zhou

Categories Dinner

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 ½ lb boneless pork shoulder, or pork belly, chilled or frozen for easier slicing
½ onion, sliced into thin strips
3 stalks green onion, sliced into 2-inch (5 cm) pieces
3 cloves garlic, minced
1 teaspoon ginger, minced
¼ cup korean red chili paste, gochujang
1 teaspoon red pepper flakes
¼ cup soy sauce
3 tablespoons rice wine
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon black pepper
1 tablespoon canola oil
sesame seed, to garnish
rice, to serve

Steps:

Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
Cover and marinate in the refrigerator for at least 30 minutes.
Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
Sprinkle a bit of sesame seeds on top, then serve with rice!
Enjoy!

Nutrition Facts : Calories 360 calories, Carbohydrate 18 grams, Fat 21 grams, Fiber 1 gram, Protein 24 grams, Sugar 12 grams

SLOW-COOKER KOREAN BARBECUE PORK SHOULDER

Slow-Cooker Korean Barbecue Pork Shoulder image

Saucy, sweet and spicy, this delicious dinner is great on the first day over rice, then leftovers are equally tasty on buns, in quesadillas or on top of a warming bowl of soup.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h30m

Yield 12

Number Of Ingredients 10

Ingredients

1/2 cup soy sauce
1/2 cup packed brown sugar
2 tablespoons chili garlic sauce
2 Braeburn, Gala or Fuji apples, unpeeled, cored and chopped
12 cloves garlic, peeled
1-inch piece gingerroot, unpeeled
4 lb boneless pork shoulder roast
2 tablespoons vegetable oil
1 teaspoon salt
6 cups cooked white rice

Steps:

In medium bowl, mix soy sauce, brown sugar and chili garlic sauce. Stir in apple, garlic and gingerroot.
Rub pork shoulder with oil, then rub in salt. Heat 12-inch nonstick skillet over medium-high heat. Cook pork in hot skillet 2 to 3 minutes on each side or until browned. Transfer to 5- to 6-quart slow cooker. Pour sauce over pork. Cover and cook on Low heat setting 7 to 8 hours or until very tender.
Transfer pork to cutting board; let stand until cool enough to handle. Strain sauce through fine strainer; discard any solids. Wipe out slow cooker; pour strained sauce back into cooker. Shred pork; return to slow cooker, and coat with sauce. Serve over rice.

Nutrition Facts : Calories 470, Carbohydrate 38 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 1 g, Protein 34 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 13 g, TransFat 0 g

SPICY SLOW COOKER BBQ RECIPE BY TASTY

Spicy Slow Cooker BBQ Recipe by Tasty image

Here's what you need: ketchup, yellow mustard, apricot preserve, chipotle pepper, garlic, ginger, worcestershire sauce, apple cider vinegar, salt, ground black pepper, pork shoulder, sausage link, baby back ribs

Provided by Hitomi Aihara

Categories Dinner

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 cup ketchup
¼ cup yellow mustard
⅓ cup apricot preserve
½ cup chipotle pepper, canned and diced
6 cloves garlic, diced
1 tablespoon ginger, diced
1 tablespoon worcestershire sauce
2 tablespoons apple cider vinegar
1 teaspoon salt
½ teaspoon ground black pepper
2 lb pork shoulder, or pork butt
1 lb sausage link
½ lb baby back ribs