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Korean Pulled Pork Lettuce Cups

Korean Pulled Pork Lettuce Cups

Yield: 10 servings | Prep Time: 15 minutes plus marinating | Cook Time: 1 hour plus pressurizing

Ingredients

  • 5 lb. boneless pork shoulder, cut into 4-inch pieces
  • 1 teaspoon each kosher salt and ground black pepper
  • 1/3 cup gochujang (Korean fermented chili paste), divided
  • ½ cup Nakano® Toasted Sesame Rice Vinegar
  • 2 tablespoons soy sauce
  • 4 cloves garlic, smashed
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon toasted sesame oil
  • Bibb lettuce leaves
  • Seedless cucumber slices and shredded carrots tossed with additional vinegar
  • Coarsely chopped Napa cabbage kimchi

Directions

  1. Season pork with salt and pepper. Toss with half of the gochujang in large bowl. Cover and refrigerate 1 hour or overnight.
  2. Add marinated pork to electric pressure cooker. Whisk remaining gochujang, vinegar, soy sauce, garlic, ginger and sesame oil in bowl. Pour mixture over meat. Cook on high pressure 60 min. then manually release remaining pressure.
  3. Carefully unlock lid. Remove pork from cooking liquid; shred into small chunks. Serve with lettuce leaves, cucumber, carrots and kimchi.

Tips: To make ahead, prepare pork as directed in pressure cooker. When cool, coarsely shred the meat. Skim excess fat off the liquid remaining in the insert and drizzle over the pork. Refrigerate in a tightly sealed container for up to 2 days. Reheat before serving as directed.

The recipe can also be prepared in a slow cooker. Place all ingredients in the slow cooker insert. Cook on low 5-7 hours or until meat is fork tender.

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