The whole Friday BBQ session totally inspired me to try another take on a summer BBQ classic: pulled pork. Now, I'm sure all the barbecue purists out there will spend their time arguing and defending their method/sauce/style of choice, be it Tennessee, Carolina, Texas, or Kentucky. As far as barbecue goes, I'm an equal opportunity eater - I love it all (as I have previously stated, I fully believe barbecue should be its own food group).
But, I wanted a new twist. A spicy twist. And a low carb one, now that I'm back on the watching-what-I-eat wagon.
Enter: Korean-inspired Spicy Pulled Pork Tacos topped with a quick cucumber pickle
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This photo does not do this justice - I got impatient and just wanted to eat at this point |
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Cucumbers, pickling away in rice wine vinegar |
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And a southern-inspired Bubbly Bourbon Mint Sweet Tea to accompany |
These photos are all pretty awful - the cucumbers probably came out the best. This was the first attempt both at using flash and photographing food made in my teeny kitchen. Given the practically non-existent counter space at my apartment and the awful light, it's no shock to me these came out the way they did.
Also, I just don't focus well on anything when hungry and surrounded by tantalizing food... But at least the food came out delicious!! Recipe below, because I hate it when people post something tasty without sharing how to replicate.
Korean Inspired Spicy Pulled Pork Tacos:
Tools: Slow cooker, some mixing bowls, mixing utensils
Pulled Pork:
~2 lbs Pork butt/shoulder
Sweet Onion
4-5 cloves Garlic
Cayenne Pepper
24oz Root Beer
1. Cut up the onion and garlic and layer half in the bottom of the slowcooker.
2. Coat the pork in cayenne pepper and any other seasonings you want & place in the slowcooker. Cover with the other half of the chopped up onions/garlic.
3. Pour root beer over all.
4. Cook on LOW for 8 hours or so.
5. Drain off the liquid, remove the onions and garlic (I saved it for toppings later), and shred the pork.
Spicy BBQ Sauce:
2 tbsp Gojuchang (Korean spicy pepper/miso fermented business - found at Asian markets)
2 tbsp Soy Sauce
2 tsp Sesame Oil
2 tbsp Sugar
1 tsp Rice Wine Vinegar
1. Mix the gojuchang, soy sauce, sesame oil, sugar, and 1 tsp of the rice wine vinegar together. Dunzo!
Quick Cucumber Pickle:
2 Persian Cucumbers (the teeny seedless ones)
Red Onion
Salt
Sesame Seeds
Crushed Red Pepper
Rice Wine Vinegar to coat
1 tbsp Sugar
1. Slice the cucumbers thinly and chop the red onion into a bowl. Coat with the rice wine vinegar.
2. Add in salt, sugar, crushed red pepper and sesame seeds.
3. Toss and let it sit for half an hour.
Assemble onto a tortilla and try your hardest not to inhale it like a starved hyena.
Bubbly Bourbon Mint Sweet Tea
To be fair, for drinks, I never measure, I just kind of pour until I'm pleased.
~2oz Bourbon (I'm a Maker's girl myself)
~4oz Iced Tea
~4oz Ginger Ale
Fresh Mint
Lime
Mix and pour over ice. Add a spiffy straw if you're so inclined. I love drinking out of straws, but apparently the action of drinking out of a straw causes mouth wrinkles over time :( so I've been trying to wean myself of the habit.
Hours to Date: 9