Name: Raymon Kim's Pulled Pork
Cook time: 180 min
Total time: 180 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1kg pork shoulder or loin; a pinch of salt; a pinch of pepper; appropriate amount of paprika powder; appropriate amount of flour; appropriate amount of vegetable oil; 1/2 carrot; 1 stalk celery; 1 onion; 4 cloves garlic; 2 bay leaves; 20 whole peppercorns; 1 can beer; a splash of Worcestershire sauce; 2 tablespoons vinegar; 1/2 beef stock cube; 1/2 chicken stock cube; appropriate amount of water; a pinch of brown sugar; 1 cup store-bought barbecue sauce; appropriate amount of muffin bread; appropriate amount of butter; appropriate amount of cheddar cheese

Modu Recipes

Raymon Kim's Pulled Pork | 모두의 레시피

Ingredients needed 4 servings

1kg pork shoulder or loin
a pinch of salt
a pinch of pepper
appropriate amount of paprika powder
appropriate amount of flour
appropriate amount of vegetable oil
1/2 carrot
1 stalk celery
1 onion
4 cloves garlic
2 bay leaves
20 whole peppercorns
1 can beer
a splash of Worcestershire sauce
2 tablespoons vinegar
1/2 beef stock cube
1/2 chicken stock cube
appropriate amount of water
a pinch of brown sugar
1 cup store-bought barbecue sauce
appropriate amount of muffin bread
appropriate amount of butter
appropriate amount of cheddar cheese

Recipe

Soak the pork in cold water for 1.5 to 2 hours to remove blood.
Pat the soaked pork dry thoroughly with kitchen paper to remove surface moisture.
Cut the pork roughly in half, then season the surface evenly with salt, pepper, and paprika powder.
Lightly coat the seasoned pork surface with flour.
Heat vegetable oil in a pan and sear the pork until all sides are nicely browned.
Chop 1/2 carrot, 1 celery stalk, and 1 onion into appropriate sizes. Prepare 4 garlic cloves, 2 bay leaves, and 20 whole peppercorns.
Add a little more oil to the pan used for searing, then sauté the chopped onion, carrot, and celery until slightly browned.
Once the vegetables are sautéed, pour in the beer and scrape up any browned bits from the bottom of the pan to deglaze.
Place the sautéed vegetables and broth at the bottom of a pot, then lay the seared pork on top with the tenderloin or fat side facing up.
Add a splash of Worcestershire sauce and 2 tablespoons of vinegar, then add the beef and chicken stock cubes. Pour in enough water to cover the pork halfway.
Cover the pot and simmer gently for about 3 hours, until the pork is tender and easily shreds.
Remove the cooked pork and shred it using a fork or your hands, pulling it apart along the fibers.
Season the shredded pork lightly with a pinch of brown sugar and salt.
Strain the remaining vegetable broth through a sieve to collect only the liquid. Mix in the store-bought barbecue sauce and reduce until thickened to make the sauce.
Combine the reduced sauce with the shredded pork and mix well to complete the pulled pork.
Spread butter on the cut side of the muffin bread, toast it in a pan, fill generously with pulled pork, top with cheddar cheese, and melt before serving as a sandwich.

Remove blood from pork by soaking in cold water, then season with salt, pepper, paprika powder, and flour, and sear the surface in a pan.
Sauté onion, carrot, and celery in the pan, add beer to deglaze, transfer to a pot with pork, stock cubes, vinegar, Worcestershire sauce, and water.
Cover and simmer gently for 3 hours until the pork is tender and soft.
Remove the cooked pork, shred it, then strain the broth, mix in barbecue sauce, reduce to thicken, and combine with the pork.
Toast buttered muffin bread, fill with pulled pork and cheddar cheese, and serve as a sandwich.

Raymon Kim's Pulled Pork

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