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Korean Thermomix recipe
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4.78 from 9 votes

Guest Recipe: Daniel's Korean Pulled Pork

Course: Main
Cuisine: Korean
Keyword: slow cook
Author: Skinnymixers


  • slow cooker



  • 6 cloves garlic peeled
  • 1 thumb ginger cut into coins
  • 2 Tbsp gochujang or 2 red chillies
  • 1 Tbsp cacao powder
  • 1 tsp smoked paprika
  • 2 tsp fennel seeds
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 60 g tamari
  • 15 g Apple Cider Vinegar
  • 30 g olive oil


  • 1.5 kg pork shoulder boneless, skin removed
  • 250 g apple juice
  • 1 Tbsp honey
  • 1 Tbsp cornflour
  • 1 Tbsp water


  • 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…