A big thank you to Daniel Kilgour for sharing his famous Korean Pulled Pork Thermomix Recipe with us!
Thank you to Susan Reid for taking the epic photo too x
You can serve this slow cooked Korean Pulled Pork on Bao buns, with Skinnymixers Appleslaw. Although Bao is native to Taiwan (not Korea), the flavours are perfect together.
Daniel also suggests to add Danny Balboa’s hot sauces, or you can use Sriracha, “I would like to try adding another 2 Tbsp of gochujang when reducing the sauce, however, I live in a household with NO resistance to spice/heat whatsoever. The recipe is VERY mild, thus could definitely be tweaked for more heat. If so, invite me!”
Add marinade ingredients to mixer bowl. Blend 2 sec/speed 9 /MC on. Scrape mixer bowl down and repeat 3 times. Place marinade in a bowl with pork overnight.
Add marinated pork (including excess marinade) and apple juice to slow cooker. Cook on low for 8 hours.
Once cooked, remove pork and place in a thermoserver and shred using forks.
Pour remaining liquid from the slow cooker through a sieve, into a saucepan. Bring liquid to the boil on stove top and reduce by half.
Add honey and stir through. Combine cornflour and water, then stir through liquid, until a nice glossy, stocky consistency.
Pour sauce over pork and combine evenly.
For Bao buns, I usually have a few people over when I cook this recipe, so I just put 1 ltr of water in the TM - 20min, Steaming temp, speed 3. Place buns in varoma until cooked and add/remove as many as required. The buns won’t take 20 minutes to cook, but I just put 20mins, so I don’t have to keep resetting timer…