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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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