Korean-Style Shredded Pork with Cucumber Slaw

Ingredients:

  • 2 lbs. pork tenderloin;
  • 1/4 cup coconut aminos;
  • 2 tbsp. homemade ketchup;
  • 1 tbsp. white wine vinegar;
  • 1 tbsp. hot pepper sauce;
  • 2 tsp. fresh ginger, grated;
  • 2 tsp. fresh garlic, minced;
  • 2 tsp. Chinese five spice powder;
  • 1/2 cup water;

Ingredients for the cucumber slaw:

  1. 1 large cucumber, julienned;
  2. 2 carrots, peeled or julienned;
  3. 2 tbsp. white wine vinegar;
  4. 1/4 cup olive oil;
  5. 2 tbsp. fresh cilantro, chopped;

Method:

  1. In a bowl, combine the coconut aminos, ketchup, vinegar, hot pepper sauce, ginger, garlic, five spice powder, and water. Whisk until well emulsified.
  2. Place the pork tenderloin into a slow cooker and pour in the marinade.
  3. Cover with the lid and cook on low for 6 to 8 hours.
  4. At some point while the pork is cooking, toss everything for the cucumber slaw in a medium bowl. Garnish with cilantro, and refrigerate until ready to serve.
  5. When the pork is done, remove from the slow cooker, shred using two forks, and stir until the marinade is completely mixed into the shredded pork.
  6. Serve the meat on a large platter, topped with the cucumber slaw.

 

Source: http://paleoleap.com/korean-style-shredded-pork-cucumber-slaw/

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