SLOW-COOKER KOREAN BARBECUE PORK SHOULDER

Slow-Cooker Korean Barbecue Pork Shoulder image

Number Of Ingredients 10

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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 1-inch piece gingerroot, unpeeled
1 4 Pound Boneless pork shoulder (Boston) 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.