Carnitas / BBQ Pulled Pork/ Korean BBQ Pork
The noble pork shoulder. Cheap. Meaty. But … how do you cook it?
I have three super-simple recipes, all using a pork shoulder or pork butt roast. With or without a bone, it makes no difference — although personally, I cook it with the bone, just because it adds a lot more flavor during the slow-cooking process.
Basically, you start with a slow cooker crock pot and a cut of pork shoulder or pork butt weighing approx. 3-5 lbs. Cut the meat into bite-sized chunks, and then add a few spices.
The first is one of my favorites. I based it off of this great recipe, and it’s amazing in tacos, burritos, tortas, or just by itself. Check out this great torta I made with the carnitas and some homemade curtido.
Coat the pork in all of the spices mixed together, and place in the crock pot. Layer the sliced onions and sliced limes over the pork. Cover the crock pot in foil and place the lid on top, and cook on the “high” setting for 6-8 hours.
Remove the lime slices before crisping the pork in a skillet on your stovetop and serving with tortillas, salsa, avocados and all of the fixings.
If you’re not into carnitas, another excellent use of that pork cut is Korean food. If you like kimchi and other banchan, this is a great way to use it up.
Korean BBQ Pork
– 1/2 cup sriracha
– 1/2 cup brown sugar
– 1 onion, sliced
– 1/4 cup soy sauce
– 3 tbsp rice wine vinegar
Place the cubed pork in the crock pot and coat with the remaining ingredients. Cook on the “high” setting for at least 6-8 hours. Serve shredded or cubed — preferably with rice, kimchi, and other banchan (traditional Korean pickled side dishes like these).
OR … if you just want something simple to slap on some buns, grab a bottle of your favorite BBQ sauce. I prefer Sweet Baby Ray’s or KC Masterpiece. Or something homemade.
BBQ Pulled Pork
-1 bottle BBQ sauce
– hamburger or slider buns
Place the cubed pork in the crock pot with a bottle of your favorite storebought or homemade BBQ sauce, then simmer on “high” setting for at least 6 hours. When finished, take two forks and shred the pork (it will flake very easily), then serve on buns for sliders.