Pork Shoulder Rajas With Quick Kimchi In Lettuce Leaves With Kojuchang Sauce Recipes

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ROASTED PORK SHOULDER

This is my favorite way to cook a pork shoulder roast. Very tender and delicious! This recipe came from the "Paula Deen Cooking Show" (Food Network). I've changed the prep procedure to make it easier and reduced the sprinkled on salt mixture to 1/4 of the original amount called for in the print-out version of the recipe (Think it was posted wrong!) ENJOY!!!

Provided by Rick B2

Categories     < 4 Hours

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 9



Roasted Pork Shoulder image

Steps:

  • Preheat oven to 350 degrees F.
  • Rub roast well on all sides with liquid smoke.
  • Combine salt, garlic powder and pepper in a bowl and mix well.
  • Add 1 Tbs of the above mixture to the seasoned salt and sprinkle this mixture on all sides of roast---You may not need to use it all, use your own judgement.
  • Place roast in a large roasting pan or dutch oven---add the onion, water (pour around roast, not over it) and bay leaves.
  • Cover, place in oven and cook for 2 1/2- 3 hours, or until internal temperature of meat is 170 degrees F.
  • Remove from oven and pan-- let roast cool for a few minutes.
  • Slice meat or shred as for pulled pork (I usually do half sliced and half pulled).
  • Serve on bread or buns with your favorite BBQ sauce or coat bread or buns with mayonnaise.

4 -5 lbs pork shoulder (bone in)
1 medium onion, sliced
1 cup water
3 bay leaves
4 tablespoons liquid smoke, found in grocery store (hickory or mesquite)
1/2 tablespoon seasoning salt
1 tablespoon salt
1/4 tablespoon garlic powder
1/4 tablespoon ground black pepper

PULLED PORK AND KIMCHI SANDWICH

These tender smoked pulled pork and kimchi sandwich, served with a sweet and tangy glaze, will make everyone's mouth water. Recipe courtesy Chuck Hughes.

Provided by Chuck Hughes

Categories     Lunch/Snacks

Time 13h40m

Yield 4 sandwiches

Number Of Ingredients 26



Pulled Pork and Kimchi Sandwich image

Steps:

  • Special equipment:.
  • A smoker; whiskey, hickory or applewood chips.
  • Soak the wood chips in water for 30 minutes, then transfer to the smoker.
  • Smoke the pork for 2 hours according to the manufacturer's instructions.
  • Combine the brown sugar, chili sauce, molasses, soy sauce, vinegar, ginger and garlic in a bowl. Season with salt and pepper and whisk until combined.
  • Preheat the oven to 300 degrees F (150 degrees C).
  • Sprinkle the pork with salt and pepper. Heat a large ovenproof skillet over medium-high heat and sear the pork on all sides. Pour half the molasses mixture over the pork. Cover and cook in the oven until the meat is so tender it falls off the bone, about 6 hours. Let rest for 30 minutes.
  • Remove the pork from the skillet and use a fork to pull and shred the meat (it will come off in threads). Set aside.
  • Skim the fat from the surface of the braising liquid. Pour the remaining molasses mixture into the skillet and cook over medium-high heat until thickened, about 5 minutes.
  • Pile the pork, cheese, a drizzle of the sauce, some kimchi and more cheese between the bread slices to make 4 sandwiches. Grill in a panini press.
  • Cook's Note:.
  • If you don't have a smoker, you can skip that step or smoke the pork in a covered grill.
  • Chuck's Kimchi:.
  • Dissolve the salt in 12 cups (3 liters) cold water. Add the cabbage and refrigerate for 4 hours.
  • Rinse the cabbage thoroughly under cold running water at least 3 times. Pat dry.
  • Bring 1 1/2 cups (375ml) water to a simmer in a skillet over medium-high heat. Add the flour and whisk for 3 minutes. Add the sugar and continue to cook, whisking, for 1 minute more.
  • Pulse the red pepper powder, garlic, ginger, lemongrass and onion in a food processor. Add the flour mixture and pulse to combine. Set the kimchi paste aside.
  • Combine the brined cabbage, chives, fish sauce, soy sauce, scallions and cucumbers in a large bowl. Stir in the kimchi paste. Refrigerate until ready to use.
  • You can eat it fresh, right after making it, or wait 24 hours until it has fermented.
  • Yield: About 8 cups (2 liters).

Nutrition Facts : Calories 1382.6, Fat 102.2, SaturatedFat 35.5, Cholesterol 402.6, Sodium 464.5, Carbohydrate 10.4, Fiber 1.8, Sugar 4.2, Protein 99.3

5 lbs pork shoulder
1 cup/ 250 ml brown sugar
1 cup/ 250 ml sweet chili sauce
1 cup/ 250 ml molasses
1/2 cup/ 125ml soy sauce
1/2 cup/ 125ml rice vinegar
2 tablespoons/ 30ml minced peeled fresh ginger
1 garlic clove, minced
salt & freshly ground black pepper
2 cups/ 500ml grated mozzarella cheese
cabbage kimchi, recipe follows, for serving
8 thick slices egg bread
1/4 cup/ 60ml salt
1 large napa cabbage, cut into big chunks
1/4 cup/ 60ml rice flour or all-purpose flour
2 tablespoons/ 30ml sugar
1/2 cup/ 125ml red pepper powder
3 garlic cloves, minced
fresh ginger, peeled (1-inch/2 1/2cm piece)
1 stalk lemongrass, tough parts discarded and inner stalk minced
1 onion, chopped
1/4 cup/ 60ml chopped fresh chives
1/4 cup/ 60ml fish sauce
2 tablespoons/ 30ml soy sauce
5 scallions, minced
2 -3 large cucumbers, cubed

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