Korean-Inspired BBQ Shredded Pork

Makes 8–10 servings
Prep. Time: 8–10 minutes Cooking Time: 8–10 hours Ideal slow-cooker size: 3-qt.
Needed at Time of Preparation:
1 medium onion
1 McIntosh apple, peeled, cored
5 cloves garlic
¼ cup of rice vinegar
1 tsp. gluten-free hot sauce
2 Tbsp. low-sodium gluten-free soy sauce
1 Tbsp. ginger
1 Tbsp. chilli powder
¼ tsp. red pepper flakes
3 Tbsp. brown sugar
1 cup ketchup
2–3-lb. pork sirloin tip roast
Preparation Instructions:

  1. In a food processor, puree the onion, apple, and garlic. Pour this mixture in a bowl and mix it with the rice vinegar, hot sauce, soy sauce, ginger, chili powder, red pepper flakes, brown sugar, and ketchup.
  2. Place the roast into a gallon-sized freezer bag and pour sauce you just pureed over the top. Smoosh around until roast is well coated.
  3. Remove as much air as possible, then seal bag.
  4. Label the bag with the information below, then freeze.
    TIP: If 8–10 servings are just too much for you, either split the recipe between 2 freezer bags or make it all and freeze the leftovers into portions appropriate for your family.
    Information for Freezer Bag:
    Makes 8–10 servings
    Cooking Time: 8–10 hours Ideal slow-cooker size: 3-qt.
    Serving suggestion: Serve over brown rice or quinoa with a side of bok choy sautéed in toasted sesame seed oil and red pepper flakes.


  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of freezer bag into the crock.
  3. Cover and cook on Low 8–10 hours.
  4. Remove the pork roast and shred it between 2 forks. Return the shredded pork to the pottery and mix it through the sauce.

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