Recipe: 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 everyones individual tastes.

Slow Cooker Korean BBQ Pork Bowl Ingredients

• PAM Original No-Stick Cooking Spray

• 1 (4 pound) boneless pork shoulder

• 1 teaspoon salt

• teaspoon ground black pepper

• 1 cup water

• 1 (6 ounce) can Hunts Tomato Paste

• cup firmly packed brown sugar

• 2 tablespoons gochujang (Korean hot pepper paste)

• 1 (16 ounce) package frozen P. F. Changs Steamed White Rice

• 1 cup shredded carrot

• 1 cup chopped kimchi

• 1 teaspoon Chopped green onion and cilantro

How to Make Slow Cooker Korean BBQ Pork Bowl

1. 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.

2. 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.

3. 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.

Slow Cooker Korean BBQ Pork Bowl Nutritions

• Calories: 577.8 calories

• Carbohydrate: 45.1 g

• Cholesterol: 119.2 mg

• Fat: 28.5 g

• Fiber: 3 g

• Protein: 34.5 g

• SaturatedFat: 10.4 g

• ServingSize:

• Sodium: 791.7 mg

• Sugar: 14.7 g

• TransFat:

• UnsaturatedFat:

Slow Cooker Korean BBQ Pork Bowl Reviews

• I thought to myself that there is NO WAY this is going to be a great recipe. I imagined the pork as being way to tender to stand up on its on. As a matter of fact it is….bring on the Kimchi. The contrasting textures are AMAZING. This dish has me blown away. The only concern I have is the leftovers. The pork doesnt really stand up on its own to well. A 4 pound roast makes for a lot of leftovers. I also think Id add some garlic on the next round. Id make it again for sure.

• This was delicious. I used venison and replaced the gochujang, which I couldnt find, with red chili paste. Making this again, with my own revisions

• The pork came out very tender, but the flavor was gone. Very blah. I find that with every slow cooker recipe I have ever tried. 9 hours on low must just cook all the flavor out of it. Im going to try 5 hrs on high next time, and if that doesnt work, that slow cooker is out. Anyone else have that issue?

Source: Slow Cooker Korean BBQ Pork Bowl