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Gochujang Pulled Pork in the Slow Cooker
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Prep Time:
15 minutes
Cook Time:
490 minutes
Total Time:
505 minutes
Korean Gochujang sauce blends with spicy American pulled pork for irresistibly flavorful slow-cooker fusion.
Ingredients:
  • 0.66666668653488 cup gochujang (Korean hot pepper paste)
  • 1 large onion, thinly sliced
  • 0.5 cup apple cider vinegar
  • 0.5 cup chicken stock
  • 0.25 cup honey
  • 0.25 cup brown sugar
  • 2 tablespoons fresh ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon yellow mustard
  • 3 cloves garlic, minced
  • 5 sprigs thyme, stemmed
  • 0.5 teaspoon ground black pepper
  • 1 (4 pound) boneless pork shoulder roast, trimmed
  • 0.25 cup butter, divided
  • 1 tablespoon all-purpose flour
  • 8 hamburger buns, split
  • 3 green onions, thinly sliced
Instructions:
  • Mix together a flavorful blend of gochujang, onion, vinegar, chicken stock, honey, brown sugar, ginger, soy sauce, mustard, garlic, cinnamon, salt, thyme, and black pepper until well combined in a large bowl.
  • Coat the pork generously with the flavorful gochujang sauce. Transfer the coated pork into the slow cooker and spoon some more sauce on top. Cook on Low for about 8 hours until the pork shreds easily with a fork.
  • Preheat oven to 350°F (175°C) for perfect baking results.
  • In a large bowl, shred the roast using 2 forks. Transfer the sauce from the slow cooker to a pot over medium-high heat. Bring to a boil, then reduce to a simmer uncovered.
  • Combine 1 tablespoon of butter and flour in a small bowl, then mix it thoroughly with the sauce in the pot. Cook for about 5 minutes until heated through and slightly thickened. Remove from heat and give it a final stir before serving.
  • Spread the remaining 3 tablespoons of butter generously inside each bun and arrange them on a baking sheet.
  • Bake until golden brown, about 5 to 7 minutes in the preheated oven.
  • Combine the sauce with the shredded pork in a bowl, mixing well. Sprinkle green onions on top. Serve the flavorful pork over toasted buns.

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