This flavorful pulled pork combines tender, slow-cooked meat with the spicy kick of gochujang for a delicious twist on a classic. It’s perfect for a cozy meal that’s both easy and packed with bold flavors.
In a large bowl, whisk together the gochujang, onion, vinegar, chicken stock, honey, brown sugar, ginger, soy sauce, mustard, garlic, cinnamon, salt, thyme, and black pepper until everything is well combined. Coat the pork roast all over with this sauce, then pour the rest into your slow cooker. Add the pork, spoon some sauce on top, cover, and let it cook on low for about 8 hours, or until the meat is super tender and easy to shred.
Once the pork is done, preheat your oven to 350°F (175°C). Transfer the roast to a large bowl and shred it using two forks. Pour the sauce from the slow cooker into a pot and bring it to a boil over medium-high heat, then lower the heat and let it simmer.
In a small bowl, mix together 1 tablespoon of butter and the flour until smooth, then stir this into the simmering sauce. Keep cooking for about 5 minutes until the sauce thickens up nicely. Take it off the heat and give it another good stir.
Spread the remaining 3 tablespoons of butter inside your buns, then place them on a baking sheet. Toast them in the oven for about 5 to 7 minutes, until they’re golden and slightly crispy.
Finally, mix the shredded pork with the thickened sauce, sprinkle some chopped green onions on top, and pile the pork onto the toasted buns. Enjoy!
- Use a fatty cut like pork shoulder for the best tenderness and flavor.
- Trim excess fat if needed, but leaving some helps keep the meat moist.
- Don’t rush the cooking time; low and slow is key to shredding the pork easily.
This dish combines the rich, tender texture of slow-cooked pork with the spicy, tangy kick of gochujang. It’s comforting and full of bold flavors that are easy to love. Plus, it’s great for busy days since the slow cooker does most of the work.
Serve the pulled pork on soft buns for sandwiches or over steamed rice for a simple meal. Add fresh vegetables like sliced cucumbers or pickled carrots for crunch and balance. A drizzle of extra gochujang sauce can add a spicy finish.
Cool the pork completely before storing in an airtight container. It will keep well in the fridge for up to 4 days. For longer storage, freeze in portions for up to 3 months and thaw in the fridge overnight before reheating.
