Gochujang Pulled Pork in the Slow Cooker
Description
Gochujang (Korean red pepper sauce) meets spice-rubbed American pulled pork in the slow cooker, resulting in mouthwatering fusion flavors.
Ingredients
•
1 large onion, thinly sliced
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2/3 cup gochujang (Korean hot pepper paste)
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1/2 cup apple cider vinegar
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1/2 cup chicken stock
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1/4 cup honey
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1/4 cup brown sugar
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2 tablespoons fresh ginger
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1 tablespoon soy sauce
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1 tablespoon yellow mustard
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1 tablespoon ground cinnamon
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3 cloves garlic, minced
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1 teaspoon salt
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5 sprigs thyme, stemmed
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1/2 teaspoon ground black pepper
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1 (4 pound) boneless pork shoulder roast, trimmed
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1/4 cup butter, divided
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1 tablespoon all-purpose flour
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8 hamburger buns, split
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3 green onions, thinly sliced
Directions
1
Combine onion, gochujang, vinegar, chicken stock, honey, brown sugar, ginger, soy sauce, mustard, cinnamon, garlic, salt, thyme, and black pepper in a large bowl and mix well.
2
Dredge pork in gochujang sauce on all sides. Pour sauce into a slow cooker and add pork. Spoon some of the sauce on top of pork.
3
Cook on Low until pork roast shreds easily with a fork, about 8 hours.
4
Preheat the oven to 350 degrees F (175 degrees C).
5
Place pork roast in a large bowl and shred meat with 2 forks. Pour sauce from the slow cooker into a medium pot over medium-high heat. Cover and bring to a boil. Uncover; reduce heat to a simmer.
6
Mix together 1 tablespoon butter and flour in a small bowl until well combined; add to sauce in the pot and mix well. Cook until heated through and slightly thickened, about 5 minutes. Remove from heat and stir again.
7
Spread remaining 3 tablespoons butter over insides of buns. Place on a baking sheet.
8
Toast in the preheated oven until golden brown, 5 to 7 minutes.
9
Pour sauce into the bowl with shredded pork and mix. Top pork with green onions. Spoon pork over toasted buns.