Oven Slow Cooked Korean Style Pulled Pork

The Unmanly Chef

Recipe

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Prep Time 30

Cook Time 3

Total Time 3 30

Servings: 4

1 Cut of Pork Loin 2-3 lb
2 Tbsp. Peanut Oil
1/2 Cup Chicken Broth
BBQ Sauce
2 Tsp. Korean Red Chilli Paste
4 Tbsp. Cranberry/Blackberry Preserve This was a failed preserve I made that has now manifested into the perfect sweetener base for my BBQ sauces. The Cranberry is the perfect tangy mix that I need, which balances with the right amount of sugar the rest of the preserve provides for the sauce. If you don't have this,
use the BBQ Pork Belly Marinade from my Pork Belly Tacos.
It's not the same exact flavor profile but it'll get the job done. You don't need as much Rice Wine.
4 Tbsp. Korean Spicy Pork BBQ Sauce
2 Tbsp. Soy Sauce
2 Tbsp. Rice Wine

Preheat your oven to 300F
Mix all of your sauce ingredients in a mixing bowl. Put your peanut oil into a cast iron skillet or dutch oven. Heat it until it's near smoking. Then add your pork loin. Brown it on all sides. Then add your chicken broth, reduce slightly (maybe 1 minute).
Cover your skillet with aluminium foil. Place in the preheated oven and cook for 3-4 hours covered. At the 3 1/2 hour mark, remove the cover, begin pulling apart the pork, and add your sauce. Now cook uncovered for the last half hour. This will help the sauce develop a rich flavor with the pork.
Enjoy!