A pressure-cooker brings lean pork loin to falling-apart-tender in just over an hour. Succulent pork is flavored with Korean gochujang, ginger, garlic, hoisin, tamari, rice wine, and rice vinegar in this Korean-Style Pressure-Cooker Pulled Pork Wraps With Asian Slaw & Kimchi. Paired with Green Onion Kimchi and crunchy Asian Slaw, the umami flavors and spice will literally dance on your tongue. 🙂
I’ve known of gochujang forever (slight exaggeration 😉 ), but only recently found it at the market and started cooking with it. I think it’s fast becoming an addiction. Gochujang is a thick red paste made from red chiles, fermented soy (similar to miso), salt, and glutinous (sticky) rice. It is NOT meant to be a finishing sauce (like sriracha or soy sauce) because of its intensity. It brings a funky spicy, sweet, salty, umami flavor to a dish when used with restrain to complement other ingredients like ginger, sesame, and soy sauce.
This Korean-Style Pressure-Cooker Pulled Pork is a perfect way to feature gochujang. The pork loin is seared in the pressure-cooker with just a bit of oil, some fresh minced ginger and garlic, and then cooked with a braising liquid of broth and gochujang barbeque sauce. The recipe for the sauce makes 2 cups; half of the mixture goes into the pressure-cooker, and half is reserved as a condiment for the wraps.
Keep in mind that this recipe makes enough pulled-pork for several meals, and freezes beautifully. While I’ve put together a wrap with the pulled-pork, Asian slaw, and kimchi for this post, it is extremely versatile. You can use it as a filling for tacos or serve it atop rice or noodles with the Asian slaw as a side dish. I even enjoyed a low-carb lunch of the cold pulled-pork atop the Asian slaw. Use your imagination!
I have fallen in love with green onion kimchi I linked to in my Korean Street Tacos With Green Onion Kimchi, and have taken to keeping it in my refrigerator. Kimchi isn’t something you can make last-minute! It takes about 7-10 days to prepare a batch, but it keeps well in the refrigerator. You can substitute a good-quality commercially prepared kimchi, or omit it entirely. You will get plenty of flavor from the pork and the slaw!
The pulled-pork takes about an hour of cook time in a pressure-cooker, and it benefits from a natural (slow) release of pressure. On my electric cook top, I just turn the heat off and leave it alone until it is completely de-pressurized (about 15 to 20 minutes). While the pork cooks, I prepare the slaw. Shred the pork, warm the barbeque sauce, and tortillas or wraps, and you’re ready to roll!
I think this wrap screams for a beer! Enjoy it with a crisp saison or a citrus-y IPA. If you’re intent on wine, gewurtztraminer tends to pair well with spicy Asian flavors. Kick your summer meals up a notch, and give Korean-Style Pressure-Cooker Pork Wraps With Asian Slaw & Kimchi a try!
Yields 3 to 4 pounds
A spicy, salty, sweet, umami gochujang bbq sauce flavors tender pulled-pork. Wrap it up with a crunchy Asian slaw, and some fresh kimchi for a tasty, healthy meal. Leftover pulled-pork can be frozen and used in a variety of ways.
10 minPrep Time
1 hr, 20 Cook Time
1 hr, 30 Total Time
- 1/2 cup gochujang see notes
- 1/4 cup hoisin sauce
- 1/4 cup ketchup see notes
- 1/4 cup mirin see notes
- 1/4 cup soy sauce (I like tamari)
- 1/4 cup sake rice wine
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon finely grated fresh ginger
- 1/2 tablespoon finely grated garlic
- 3 to 4 pounds lean pork loin, trimmed of fat and cut in chunks
- 1 tablespoon canola or vegetable oil
- 1 teaspoon garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 cup beef or chicken stock/broth
- 1/4 cup rice wine vinegar
- 1 tablespoon mirin
- 1 tablespoon tamari or soy sauce
- 1 teaspoon sesame oil
- 2 cups shredded napa cabbage
- 1 cup shredded red cabbage
- 1/2 orange or red bell pepper, julienned
- 2 scallions, finely chopped
- 1 cup green onion kimchi (optional) see notes
- large wraps or tortillas see notes
- remaining gochujang bbq sauce
Whisk all ingredients together. This should make almost 2 cups.1 cup will go into the pressure cooker, and the remainder will be used as a condiment for the wraps.
Sear the pork in a very hot pressure-cooker on all sides.
Stir in the garlic and ginger.
Add 1 cup of the gochujang bbq sauce and the cup of broth/stock. Give it all a good stir.
Cover and lock according to manufacturer's instructions. Bring to full pressure, and cook 1 hour. De-pressurize naturally (by turning it off). This should take 15-20 minutes. Remove lid. Shred the pork. I like to use a potato masher to help break it up.
Whisk together the rice wine vinegar, mirin, tamari or soy sauce, and sesame oil.
Toss the cabbages, julienned bell pepper, and scallions together with the dressing.
Heat a wrap on a hot griddle. Using tongs or a slotted spoon, place an appropriately-sized scoop of the pulled-pork along the center of the wrap, leaving space at each end to tuck in.
Top with a bit of the slaw, and kimchi (if using).
Tuck in the ends, and then roll. Cut in half before serving if desired.
Gochujang is a fermented soy and chile paste with a fair amount of heat. It is available in the international foods section of large supermarkets, and at Asian grocery stores. If you can't find it, substitute sriracha or sambal.
I am not a fan of "regular" commercially prepared ketchup as it lacks complexity and has far too much sugar. I found a Korean gochujang ketchup that was perfect. I also love to make my own ketchup. Use whatever you prefer.
Mirin is sweetened rice wine. You can substitute honey.
I make green onion kimchi. See my post Korean Street Tacos With Green Onion Kimchi for the recipe!