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Gochujang Pulled Pork in the Slow Cooker

Rated as 5 out of 5 Stars
16

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

8 h 25 m servings 341
Original recipe yields 12 servings (1 4-pound roast)

Directions

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  1. 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.
  2. 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.
  3. Preheat oven to 350 degrees F (175 degrees C).
  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.
  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.
  6. Spread remaining 3 tablespoons butter over insides of buns. Place on a baking sheet.
  7. Toast in the preheated oven until golden brown, 5 to 7 minutes.
  8. Pour the sauce into the bowl with the shredded pork and mix. Top pork with green onions. Spoon pork over the toasted buns.

Footnotes

  • Cook's Note:
  • Kaiser buns can be substituted for the hamburger buns if desired.

Nutrition Facts


Per Serving: 341 calories; 11.8 35.1 22.5 67 627 Full nutrition

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Reviews

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This was a fantastic dish - did not last long in our house!