Gochujang (Korean red pepper sauce) pulled pork is an easy American-Korean fusion recipe.

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Recipe Summary

prep:
15 mins
cook:
8 hrs 10 mins
total:
8 hrs 25 mins
Servings:
12
Yield:
1 4-pound roast
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Preheat oven to 350 degrees F (175 degrees C).

  • 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.

  • 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.

  • Spread remaining 3 tablespoons butter over insides of buns. Place on a baking sheet.

  • Toast in the preheated oven until golden brown, 5 to 7 minutes.

  • Pour the sauce into the bowl with the shredded pork and mix. Top pork with green onions. Spoon pork over the toasted buns.

Tips

Cook's Note:

Kaiser buns can be substituted for the hamburger buns if desired.

Nutrition Facts

341 calories; protein 22.5g; carbohydrates 35.1g; fat 11.8g; cholesterol 67.3mg; sodium 627.4mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
02/03/2020
This was really good. We served coleslaw on the bun and also pickled ginger. This is a keeper. Read More
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/16/2018
This was a fantastic dish - did not last long in our house! Read More
Rating: 5 stars
01/18/2020
Love this. Made as tacos with all the fixings. I make a mayo lime and avacado drizzle for the top. Freezers well for a quick snack or meal on the run. Read More
Rating: 5 stars
02/26/2019
This was enthusiastically received from a big group dinner we had recently. It's a great and exotic change for pulled pork. Changes: Sadly I could not get to the store and had to use Sriracha and a shake of red pepper flakes instead of the gochujang paste. I also used dried thyme. The big change however was serving these as tacos with small flour tortillas sriracha mayo thinly sliced radish chopped green onion chopped purple cabbage chopped cilantro and fresh squeezed lime juice. It was very colorful and easy to make. Will definitely make again! Read More
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Rating: 5 stars
02/03/2020
This was really good. We served coleslaw on the bun and also pickled ginger. This is a keeper. Read More
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