Slow Cooker Korean BBQ Pork Bowl
20Prep Time Minutes
500Total Time Minutes
7Number of Ingredients
PAM® Original No-Stick Cooking Spray
4 pounds boneless pork shoulder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup water
1 can (6 oz each) Hunt's® Tomato Paste
1/4 cup firmly packed brown sugar
2 tablespoons gochujang paste
1 pkg (16 oz each) frozen P.F. Chang's® Steamed White Rice
1 cup shredded carrot
1 cup chopped kimchi
Chopped green onion and cilantro, optional
|% Daily Value|
|Total Fat||19 g||29%|
|Saturated Fat||7 g||35%|
|Dietary Fiber||2 g||10%|
|Vitamin C||7 mg||12%|
|Vitamin A||3438 iu||69%|
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.
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.