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Slow-Cooker Korean Barbecue Pork Shoulder

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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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.

Slow-Cooker Korean Barbecue Pork Shoulder

  • Prep Time 30 min
  • Total 8 hr 30 min
  • Servings 12
  • Ingredients 10
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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

Instructions

  • Step 
    1
    In medium bowl, mix soy sauce, brown sugar and chili garlic sauce. Stir in apple, garlic and gingerroot.
  • Step 
    2
    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.
  • Step 
    3
    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

470 Calories
20g Total Fat
34g Protein
38g Total Carbohydrate
13g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
7g
33%
Trans Fat
0g
Cholesterol
95mg
31%
Sodium
1160mg
48%
Potassium
530mg
15%
Total Carbohydrate
38g
13%
Dietary Fiber
1g
5%
Sugars
13g
Protein
34g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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