Rice bowls topped with shredded pork get a little kick from Korean chili paste but can still be customized to everyone's individual tastes.
Preparation Time
20 mins
Total Time
20 mins
Calories
578 Calories
Recipe Instructions
Step 1
Spray inside of 4.5-quart slow cooker and large skillet with cooking spray. Heat skillet over medium-high heat. Sprinkle pork with salt and pepper; cook 8 to 10 minutes, until browned on all sides. Transfer meat to slow cooker.
Step 2
Add water, tomato paste, brown sugar and gochujang to skillet, stirring to loosen the brown bits from bottom of skillet. Pour sauce over pork in slow cooker.
Step 3
Cover and cook on LOW 8 to 10 hours or on HIGH 4 to 6 hours. Microwave rice according to package directions. Remove pork from slow cooker and shred with two forks; return to sauce in slow cooker. Divide rice evenly into 6 servings, top each with pork, carrot, kimchi, green onion and cilantro.
Ingredients
1 teaspoon salt
1 cup water
½ teaspoon ground black pepper
¼ cup firmly packed brown sugar
1 cup shredded carrot
PAM® Original No-Stick Cooking Spray
1 (4 pound) boneless pork shoulder
1 (6 ounce) can Hunt's® Tomato Paste
2 tablespoons gochujang (Korean hot pepper paste)
1 (16 ounce) package frozen P. F. Chang's® Steamed White Rice
