Slow Cooker Korean Barbecue Pulled Pork
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1 Each Medium Onion + 1 Macintosh Apple, Peeled & Cored
  • 6 Garlic Cloves
  • ¼ Cup Rice Vinegar
  • 2 Tablespoons of Soy Sauce
  • 2-3 Teaspoons of Tabasco Sauce 
  • 1 Tablespoon Each of Ground Ginger + Chili Powder
  • 3 Tablespoons of Truvia Brown Sugar Blend
  • 1 Cup of G. Hughes Sugar Free Ketchup
  • 3 Lb Pork Sirloin Tip Roast, Boneless
  1. In a food processor, puree onion, apple and garlic cloves. Pour into slow cooker adding in the vinegar, soy, Tabasco, ginger, chili powder, Truvia and ketchup.
  2. Mix thoroughly with a whisk and then add in pork roast.  Flip the roast until it's coated with sauce mixture.
  3. Cover and cook on low for 8-10 hours.
  4. Remove and shred with 2 forks. Return meat to slow cooker and stir to combine with the sauce.
  5. This makes 8 servings at 4 Freestyle Points per serving. For 6 servings, it is 5 Freestyle Points. (Points do not include the bun) I serve this on a Smartbun which is 1 Freestyle Point per bun. You can omit the bun and serve over rice, orzo, or cauliflower/broccoli rice. This is also great served over mashed cauliflower.
Recipe by Dee Dee Does at