I have written before about how much I love my crockpot. Well, to be fair “our” crockpot, as it was a wedding gift for “us” but who am I kidding…it’s mine, ha ha!
Today, before leaving to see my parents I prepped my pork for my Korean pulled pork bulgogi sandwiches for dinner tonight. The idea behind these actually stemmed from the leftover brioche buns I had from some grilled chicken sandwiches the other night. I hate things going to waste, so I thought about what else would go well on the buns. Plus, I could set it and forget it!
What you will need:
1 pork tenderloin
Brioche buns, or hamburger buns
1/2-3/4 light soy sauce
2 T brown sugar
1 T rice wine vinegar
1 tsp red chili flakes
5 cloves garlic, peeled
3-4 green onions
2 inch knob of ginger, peeled
1 T toasted sesame oil
1 T miren
What you will do:
1. In a blender, add the ingredients for the bulgogi mix. Blend until smooth and pour into your crockpot. Cut the pork tenderloin into smaller pieces and add to crockpot, be sure to coat the pieces of pork.
2. Turn the crockpot on low and cook for 8 hours, or high for 5 hours. Halfway through the cooking time check the liquid level. Add a little water if the bulgogi mix has evaporated.
3. When the pork is cooked through, use some forks to pull it apart. Toast your brioche bun and top with gochujang and cilantro slaw.
This made plenty for about 4-5 sandwiches but since there are just two of us, I will use the leftovers over rice and add some veggies and viola, dinner for tomorrow! I always think about how to never waste anything!
Cheers and happy eating!