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 large cucumber, julienned;
- 2 carrots, peeled or julienned;
- 2 tbsp. white wine vinegar;
- 1/4 cup olive oil;
- 2 tbsp. fresh cilantro, chopped;
Method:
- In a bowl, combine the coconut aminos, ketchup, vinegar, hot pepper sauce, ginger, garlic, five spice powder, and water. Whisk until well emulsified.
- Place the pork tenderloin into a slow cooker and pour in the marinade.
- Cover with the lid and cook on low for 6 to 8 hours.
- 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.
- 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.
- 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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