Korean BBQ Pulled Pork with Sesame Slaw

Cooking Temperature

• {"classification":"cooking-temperature","text":{"text":"Braise pork shoulder to internal temperature of 145°F (63°C) for food safety. Simmering for 2-2.5 hours at steady low temperature ensures pathogen destruction. Always verify with a meat thermometer."}}

Cross Contamination

• Separate raw pork from ready-to-eat vegetables during prep. Use separate cutting boards and utensils for raw meat and fresh slaw ingredients to prevent bacterial cross-contact.

Storage

• Refrigerate leftover pulled pork and sesame slaw separately within 2 hours of cooking. Pork can be stored for 3-4 days refrigerated or 2-3 months frozen. Slaw is best consumed within 2 days due to fresh vegetable content.

Allergen Warning

• This dish contains soy and sesame allergens present throughout multiple components. The braising liquid, shredded pork, and slaw all contain sesame. Soy sauce is integrated into the pork and its sauce. No substitutions or modifications recommended for allergen removal.

High Risk Population

• Immunocompromised individuals, pregnant women, and elderly should ensure pork reaches 145°F internal temperature and is consumed within recommended storage timeframes.

Handling

• When scoring pork loin with knife, use stable cutting board and proper knife grip. Secure stockpot lid firmly during braising to prevent steam burns when lifting. Allow pork to rest 10 minutes before shredding to allow juices to redistribute.

• Sesame seeds and oil may cause severe allergic reactions in sensitized individuals. Even trace amounts require strict avoidance. Clean all surfaces and equipment that contact sesame ingredients thoroughly.