Gochujang Pulled Pork in the Slow Cooker

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
• Total Time: 8 hr 15 mins
• Calories: 341 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• ¼ cup honey
• ½ teaspoon ground black pepper
• 1 tablespoon all-purpose flour
• ¼ cup brown sugar
• 3 cloves garlic, minced
• ½ cup chicken stock
• 3 green onions, thinly sliced
• 1 tablespoon soy sauce
• 1 large onion, thinly sliced
• ½ cup apple cider vinegar
• 1 tablespoon yellow mustard
• ¼ cup butter, divided
• 8 hamburger buns, split
• 1 (4 pound) boneless pork shoulder roast, trimmed
• 2 tablespoons fresh ginger
• ⅔ cup gochujang (Korean hot pepper paste)
• 5 sprigs thyme, stemmed

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.