Hey readers! How is your fall coming along? Here in southern CA, the weeks of ninety degree weather are just now coming to end, and we are savoring some pretty perfect seventy-degree days. Deciduous trees, with their brown and yellow leaves are sprinkled among the palm trees. Pumpkin donuts and cake are tasting just right. The sun is setting earlier now, and the evening air gets quite cool. We are slowing down and finding comfort in warm, savory dishes like this Crock Pot Shredded Korean Pork.
Not only is this shredded pork delicious, but it is so easy to pop into the crock pot early in the day. Something that is new for us this fall is fall baseball. One of our boys is playing, and he is loving his team and the weekly games. And I really value having crock pot recipes in my back pocket to eliminate the rush and stress of supper preparation on an evening when there is baseball. I really desire be able to focus on good food and time spent with family instead of lots of time cooking and doing dishes. I know I’m not alone in this!
So anyway, back to this delicious pork. We love both Asian and Mexican food, and this meat perfectly fuses the two cuisines. The meat is tender, savory, and a little sweet, and the ginger and sesame seeds really add tons of interesting flavor. We eat it in taco shells topped with sriracha and fresh cilantro. But it could also make a delicious sandwich (perhaps on a Hawaiian sweet bread bun) or in a taco bowl or as the meat in a lettuce wrap. Easy, versatile, and oh so delish! Give it a try; I just know you and your loved ones will really enjoy this one.
Another super simple, super delish dish: Barbacoa!
And here are those pumpkin donuts I was talking about above.
- ½ C brown sugar
- ⅓ C low-sodium soy sauce
- ½ C diced red onion
- 2 jalapeno peppers, diced (or 2-4 T Sriracha sauce)
- 2 T grated fresh ginger root (or 1 T dried ginger)
- 1 T rice wine vinegar
- 2 T sesame seeds (plus more for serving)
- 3 T minced garlic
- 3 lb pork tenderloin
- Limes and chopped cilantro for serving
- Combine the sugar, soy sauce, red onion, jalapenos, ginger, rice vinegar, sesame seeds, and garlic in a small bowl.
- Place the pork in a crock pot, cover with the sauce, and place lid on pot.
- Cook for 7 hours on low. When the pork can be easily shredded with a fork, break it into large pieces.
- Continue to cook for another 30 minutes without the lid so the sauce thickens. Finish shredding the pork.
- Serve the shredded pork in tacos, grain bowls, or in lettuce wraps. We eat this in corn tortillas with cilantro, seseme seeds, fresh squeezed lime juice, and sriracha on top.
