Succulent Slow Cooker Gochujang Pulled Pork Recipe

Ingredients

• ⅔ cup of gochujang, the fiery Korean hot pepper paste
• A large onion, sliced thinly for a delicate touch
• ½ cup of apple cider vinegar for a tangy twist
• ½ cup of chicken stock to enhance the flavors
• ¼ cup of honey for a natural sweetness
• ¼ cup of brown sugar for a hint of caramelization
• 2 tablespoons of freshly grated ginger for a zesty kick
• 1 tablespoon of soy sauce for depth of flavor
• 1 tablespoon of yellow mustard for a touch of pungency
• 3 cloves of garlic, finely minced for aromatic richness
• 1 tablespoon of ground cinnamon for a warm undertone
• 1 teaspoon of salt to bring all the flavors together
• 5 sprigs of thyme, stripped off the stems for a fragrant note
• ½ teaspoon of ground black pepper for a subtle heat
• A 4-pound boneless pork shoulder roast, trimmed for tenderness
• ¼ cup of butter, divided for a buttery finish
• 1 tablespoon of all-purpose flour for thickening the sauce
• 8 hamburger buns, split for serving
• 3 green onions, thinly sliced for a fresh garnish

Step 1

In a spacious mixing bowl, combine a medley of gochujang, onion, vinegar, chicken stock, honey, brown sugar, ginger, soy sauce, mustard, garlic, cinnamon, salt, thyme, and black pepper. Blend the ingredients thoroughly to create a vibrant sauce.

Step 2

Coat the pork generously with the flavorful gochujang sauce, ensuring every side is well covered. Transfer the marinated pork into a slow cooker, pouring some extra sauce on top for added flavor. Cook on Low heat for approximately 8 hours until the pork is tender and easily shredded with a fork.

Step 3

Preheat the oven to 350 degrees F (175 degrees C) for the next step. Using two forks, shred the cooked pork in a large bowl, setting aside the succulent meat for later. Meanwhile, transfer the remaining sauce from the slow cooker into a pot placed over medium-high heat. Allow the sauce to come to a boil, then lower the heat to a simmer.

Step 4

Prepare a mixture of 1 tablespoon of butter and flour in a small bowl, then combine it with the simmering sauce in the pot. Stir well until the sauce thickens slightly and heats through, usually around 5 minutes. Once ready, remove the pot from the heat, giving it a final gentle stir.

Step 5

Spread 3 tablespoons of butter inside the buns, placing them on a baking sheet for toasting. Bake in the preheated oven until the buns turn a beautiful golden brown, typically within 5 to 7 minutes.

Step 6

Finally, combine the shredded pork with the flavorful sauce in the bowl. Sprinkle some fresh green onions on top of the pork for a burst of color and flavor. Spoon the saucy pork generously over the toasted buns, creating a mouthwatering and satisfying dish.