Gochujang (Korean red pepper sauce) meets spice-rubbed American pulled pork in the slow cooker, resulting in mouthwatering fusion flavors.
Preparation Time
15 mins
Cooking Time
8 hr 10 mins
Total Time
8 hr 25 mins
Calories
341 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Combine gochujang, onion, vinegar, chicken stock, honey, brown sugar, ginger, soy sauce, mustard, garlic, cinnamon, salt, thyme, and black pepper together in a large bowl and mix well.
Step 3
Dredge pork in the gochujang sauce on all sides. Pour sauce into a slow cooker and add the pork. Spoon some of the sauce on top of the pork. Cover and cook on Low until pork roast shreds easily with a fork, about 8 hours.
Step 4
Place roast in a large bowl and shred the meat with 2 forks. Pour the sauce from the slow cooker into a pot over medium-high heat. Cover and bring to a boil. Uncover; reduce heat to a simmer.
Step 5
Mix 1 tablespoon butter and flour in a small bowl; combine with the sauce in the pot and mix well. Cook until heated through and slightly thickened, about 5 minutes. Remove from heat and stir again.
Step 6
Spread remaining 3 tablespoons butter over insides of buns. Place on a baking sheet.
Step 7
Toast in the preheated oven until golden brown, 5 to 7 minutes.
Step 8
Pour the sauce into the bowl with the shredded pork and mix. Top pork with green onions. Spoon pork over the toasted buns.
Ingredients
1 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon all-purpose flour
3 cloves garlic, minced
3 green onions, thinly sliced
1 tablespoon soy sauce
1 large onion, thinly sliced
1 tablespoon yellow mustard
8 hamburger buns, split
1 (4 pound) boneless pork shoulder roast, trimmed
2 tablespoons fresh ginger
5 sprigs thyme, stemmed
0.5 teaspoon ground black pepper
0.25 cup brown sugar
0.25 cup honey
0.5 cup chicken stock
0.5 cup apple cider vinegar
0.25 cup butter, divided
0.66666668653488 cup gochujang (Korean hot pepper paste)
