@danosseasoning: Korean Pork Butt in the pressure cooker! 🔥 Got $20? You could walk out with about 7 lbs of pork butt and turn it into tender, juicy Korean pulled pork with the NEW Dan-O’s Outlaw Korean Pop BBQ. 👀🔥 That’s a whole lot of pork for not a whole lot of money — and the pressure cooker gets it fall-apart tender. Sweet, savory, smoky, and packed with flavor, this is one Korean pork recipe you’re gonna want to try. Get the full recipe: Ingredients ½ cup Dan-O’s Outlaw Korean Pop BBQ 1 bunch green onions, cut in halves 7 lb bone-in pork, fat left on and cut into several large chunks ¼ cup gochujang ¼ cup soy sauce 2 tbsp rice wine vinegar 1 tbsp mirin 1 tbsp sesame oil 5 garlic cloves, roughly chopped 1 cup water Preparation Instructions Prepare the Pressure Cooker: Place the green onions in the bottom of the pressure cooker. Cut the pork into several large chunks, working around the bone as needed and leaving the fat on for additional flavor. Arrange the pork pieces over the green onions in the pressure cooker. Make the Korean-Inspired BBQ Sauce: Add the gochujang, Dan-O’s Outlaw Korean Pop BBQ, soy sauce, rice wine vinegar, mirin, and sesame oil to a bowl. Whisk everything together until evenly combined. Finish the Sauce: Roughly chop the garlic cloves and add them to the sauce. Pour in the water and whisk again until everything is well combined. Add the Sauce to the Pork: Pour the sauce evenly over the pork in the pressure cooker. Gently maneuver the pork pieces and press them down into the liquid as much as possible. Pressure Cook the Pork: Secure the lid on the pressure cooker and cook on high pressure for 2 hours 30 minutes. Once the cooking time is complete, allow the pressure to release for about 15 minutes before carefully releasing any remaining pressure and opening the lid. Pull the Pork: Carefully remove the pork from the pressure cooker. Discard the bone and pull the pork apart into bite-sized pieces. Serve: Serve the Korean Pulled Pork hot and Yum Yum Get Ya Sum!

MYT CR8TiV :

I'm not an Adult. I always giggle at the word butt and rump. Pork Butt... Beef Rump roast. [Snicker]

Victoria :

That broth makes the best Brunswick stew don't throw it out

affordable poolspas :

gochujang is the sound the old school registers made at the grocery store

Bradley Ray :

I think the pressure cooker doesn’t allow the time for it to soak into the meat. Should try it in a slow cooker. I get way better/deeper flavor when I do slow cooker.

MattMedic :

Use beer instead of water

Wayne Edwards :

pork and kimchi tacos with a pork consomme dipping sauce

Capt.McGiddy :

Marinade it in the sauce overnight first...

Mikey Mike :

BBQ PORK RAMEN soup

sarahlabad :

Make some Korean style tacos (similar to birria tacos).

Libral_Honey65 :

Use Ham Stock or Ham Base

user2876684072354 :

Please don’t poor boiling water on it!! Just sayin

turboekbrian :

looks good

sister :

Looks great. ♥️

Ms.Tea :

looks

chantel :

Yummy

R9 :

Dan-O's ☝️

Leozak :

affordable poolspas :

simply

bongoguy48 :

Yummy

🦦🐞🧸Bon,QuiQui Bon🦖ꫂ ၴႅ :

tacos

janwoods659 :

Looks delicious

Jill🎣 :

pork stock would be salty asf

Sass a frass 77 :

can you use chicken instead? I wouldn't have added the water to the seasoning mix for more flavor

patrickmullare6 :

Pork stock is perfect for making rice! I use leftover pork drippings that have the seasonings from the meat, then use that to make rice. I actually do the same with the drippings from baking chicken and beef/steak

Virus Farm :

Jamaican or Indian Curry Spice Please!