BBQ Pulled Pork Bowl with Hominy, Smoky Peach Kimchi Slaw and Cornbread Croutons

Ingredients per serving
Prepare the Pulled Pork
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Korean gochujang paste 130.0 g
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Roasted sesame oil 125.0 ml
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Maple syrup 120.0 ml
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Garlic, minced 25.0 g
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Pork shoulder 900.0 g
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Salt and Pepper, to taste
Prepare the Freekeh Mixture
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Freekeh, cooked 1.3 kg
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Kale, black, chiffonade 670.0 g
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Jalapeno, deseeded, finely chopped 2.0 each
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Cilantro, chopped 25.0 g
Prepare the Smoked Peach Kimchi Slaw
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Napa cabbage, julienne 0.5 head
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Daikon radish, peeled, julienne 105.0 g
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Carrots, julienned 130.0 g
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Scallions, juilenned 50.0 g
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Sriracha sauce 65.0 ml
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Fish sauce 60.0 ml
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Vinegar, rice wine 60.0 ml
Prepare the Salad Bowl
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Cucumber, cut in long ribbons 2.0 each
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Romaine lettuce, chopped 2.0 heads
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Hominy, canned, drained 1.0 cans (470 g)
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Cornbread, crumbled, roasted 500.0 g