Instant Pot Korean-Style Pulled Pork Wraps
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!
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Ingredients
BBQ Sauce
- ½ cup gochujang
- ¼ cup hoisin sauce
- ¼ cup ketchup
- ¼ cup mirin
- ¼ cup soy sauce - I like tamari
- ¼ cup sake rice wine
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon finely grated fresh ginger
- ½ tablespoon finely grated garlic
The Pulled-Pork
- 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
Asian Slaw
- ¼ 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
- ½ orange or red bell pepper - julienned
- 2 scallions - finely chopped
To Serve
- kimchi - see Tips for suggestions
- large wraps or tortillas see notes
- remaining gochujang bbq sauce
Instructions
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.
The Pulled-Pork
- 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.
Asian Slaw
- 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.
To Serve
- 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.
- Enjoy!
Notes
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 Aeri's Kitchen for the recipe!
Macronutrients (approximation from MyFitnessPal): 503 calories; 39 g protein; 44 g carbohydrates; 15 g fat. Macros are based on 1/12 of the ingredients and 1 large Mission whole grain wrap. It's highly unlikely that 1 person will eat 1/12th, so the numbers are probably a little lower...
Nutrition
Calories: 503kcal | Carbohydrates: 44g | Protein: 39g | Fat: 15g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com