How to make it

  • 1.On low heat, place yellow onion strips, garlic cloves, and bay leaves at the bottom of the slow cooker.
  • 2.Add the pork roast to the top of the sliced onions. Add barbecue sauce, ketchup, and 2 cups of water or just enough to submerge the roast. Cook on low setting for a minimum 6 hours, 8 hours recommended.
  • 3.After 6 to 8 hours of slow cooking, remove bay leaves, onion strips, and garlic if possible. Shred the now-tender pork into strips/pieces with a fork or butter knife. It should "pull" away easy at this time.
  • 4.Sample the sauce with a spoon, adding the remaining paprika, salt and pepper until desired taste is achieved. Adding more barbecue sauce is optional.
  • 5.On a non-stick frying pan, saute 2 cups of chopped kimchi with 1 tbsp olive oil and 1 tsp of brown sugar. Cook for 6, 7 minutes on medium-high heat and set aside.
  • 6.Toast ciabatta rolls in the oven broiler until lightly browned. Top with shredded pork, sauteed kimchi and cucumber strings. Drizzle with remaining sauce in slow cooker for an extra juicy sandwich.
  • *Though I grated the cucumber in the original recipe, I should have cut long, thin slices to keep the cucumber tasting crunchy and firm (regret in hindsight). The cucumber strings were too soft and gave out too much water, thus leaving the tangy pork to be second fiddle in this recipe.

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