Dr. Pepper Gochujang Pork Sliders with Cucumber Slaw

Dr. Pepper Gochujang Pork Sliders with Cucumber Slaw

Y'ALL. My southern food addiction is going strong and I had a real flavor epiphany with these Dr. Pepper Gochujang Pork Sliders just in time for the holiday weekend! Let me tell you that this sweet, spicy soda pop umami sauce tossed with shredded braised pork is pure bliss and the perfect thing to kick off your summer festivities!

for the dr. pepper gochujang Pork Sliders:

• 3lb bone in pork shoulder

• Kosher salt

• Ground black pepper

• 3 tablespoons avocado oil

• 4 cloves garlic, minced

• 12 oz Dr. Pepper

• 2 tablespoons tomato paste

• 3 tablespoons coconut aminos, divided

• 3 tablespoons apple cider vinegar

• 3 tablespoons + 2 teaspoons gochujang paste, divided

• 1 tablespoon light brown sugar

• Hawaiian slider buns for serving

for the cucumber slaw:

• 6 persian cucumbers, thinly sliced

• ¾ cup pickled red onion (or regular red onion)

• 2 limes, juiced

• 2 tablespoons toasted sesame oil

• 1 teaspoon honey

• 1 tablespoon toasted sesame seeds

• Pinch of flaky sea salt

Method:

1. Slice the pork shoulder into 3 equal sized pieces cutting around the bone where necessary. Pat the pork dry and season generously with kosher salt and pepper. Set aside.

2. In a medium sized bowl, add the minced garlic, tomato paste, 2 tablespoons coconut aminos, apple cider vinegar, 3 tablespoons gochujang paste and stir to combine. Set aside.

3. Press the sauté button on your Instant Pot and add 3 tablespoons of avocado oil. Sear the pork shoulder on top and bottom, 3-4 minutes per side, working in 2 batches, so as not to overcrowd the pork. Once the pork is seared, click the cancel button to turn off the heat and add all 3 pieces back in to the Instant Pot.

4. Pour the dr. pepper gochujang sauce over the pork, close the lid and twist to seal. Press the manual button and set the timer to 90 minutes and resist the urge to check on it.

5. While the pork cooks, make the cucumber slaw. Add all slaw ingredients to a large mixing bowl and toss until fully combined. Set aside.

6. Once the instant pot timer has gone off, manually release the pressure by turning the valve to vent. Allow it to steam completely before removing the lid. Remove the pork from the instant pot and set aside leaving the sauce in the pot.

7. Turn the instant pot on sauté and add the remaining coconut aminos, gochujang paste and brown sugar to the sauce. Stir and simmer for 15 minutes until the sauce has reduced and thickened. Add the shredded pork back to the pot and toss until fully coated in the sauce.

8. To assemble the sliders, add the pork to slider buns (about 3 tablespoons each), top with the cucumber slaw and enjoy!

Yield: 6

Author: Elise Smith

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Dr. Pepper Gochujang Shredded Pork Sliders with Cucumber Slaw

Y'ALL. My southern food addiction is going strong and I had a real flavor epiphany with these Dr. Pepper Gochujang Pork Sliders just in time for the holiday weekend! Let me tell you that this sweet, spicy soda pop umami sauce tossed with shredded braised pork is pure bliss and the perfect thing to kick off your summer festivities!

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Ingredients

For the Dr. Pepper Gochujang Pork Sliders

• 3lb bone in pork shoulder
• Kosher salt
• Ground black pepper
• 3 tablespoons avocado oil
• 4 cloves garlic, minced
• 12 oz Dr. Pepper
• 2 tablespoons tomato paste
• 3 tablespoons coconut aminos, divided
• 3 tablespoons apple cider vinegar
• 3 tablespoons + 2 teaspoons gochujang paste, divided
• 1 tablespoon light brown sugar
• Hawaiian slider buns for serving

For the Sesame Cucumber Slaw

• 6 persian cucumbers, thinly sliced
• ¾ cup pickled red onion (or regular red onion)
• 2 limes, juiced
• 2 tablespoons toasted sesame oil
• 1 teaspoon honey
• 1 tablespoon toasted sesame seeds
• Pinch of flaky sea salt

Instructions

1. Slice the pork shoulder into 3 equal sized pieces cutting around the bone where necessary. Pat the pork dry and season generously with kosher salt and pepper. Set aside.
2. In a medium sized bowl, add the minced garlic, tomato paste, coconut aminos, apple cider vinegar, gochujang paste and stir to combine. Set aside.
3. Press the sauté button on your Instant Pot and add 3 tablespoons of avocado oil. Sear the pork shoulder on top and bottom, 3-4 minutes per side, working in 2 batches, so as not to overcrowd the pork. Once the pork is seared, click the cancel button to turn off the heat and add all 3 pieces back in to the Instant Pot.
4. Pour the dr. pepper gochujang sauce over the pork, close the lid and twist to seal. Press the manual button and set the timer to 90 minutes and resist the urge to check on it.
5. While the pork cooks, make the cucumber slaw. Add all slaw ingredients to a large mixing bowl and toss until fully combined. Set aside.
6. Once the instant pot timer has gone off, manually release the pressure by turning the valve to vent. Allow it to steam completely before removing the lid. Remove the pork from the instant pot and set aside leaving the sauce in the pot.
7. Turn the instant pot on sauté and add the remaining coconut aminos, gochujang paste and brown sugar to the sauce. Stir and simmer for 15 minutes until the sauce has reduced and thickened. Add the shredded pork back to the pot and toss until fully coated in the sauce.
8. To assemble the sliders, add the pork to slider buns (about 3 tablespoons each), top with the cucumber slaw and enjoy!