Slow-Cooker Korean Barbecue Pork Shoulder
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 ginger root, unpeeled
4 lb boneless pork shoulder roast
2 tablespoons vegetable oil
1 teaspoon salt
6 cups cooked white rice
1. In medium bowl, mix soy sauce, brown sugar and chili garlic sauce. Stir in apple, garlic and ginger root.
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.
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.
No need to peel the ginger root and apples! They will contribute plenty of flavor before being strained out of the sauce.
You can measure, cut and mix all your sauce ingredients the night before, and refrigerate to make the morning prep time even quicker.