Gochujang Pulled Pork in the Slow Cooker recipe
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Ingredients
- ⅔ cup gochujang (Korean hot pepper paste) 1 large onion, thinly sliced ½ cup apple cider vinegar ½ cup chicken stock ¼ cup honey ¼ cup brown sugar 2 tablespoons fresh ginger 1 tablespoon soy sauce 1 tablespoon yellow mustard 3 cloves garlic, minced 1 tablespoon ground cinnamon 1 teaspoon salt 5 sprigs thyme, stemmed ½ teaspoon ground black pepper 1 (4 pound) boneless pork shoulder roast, trimmed ¼ cup butter, divided 1 tablespoon all-purpose flour 8 hamburger buns, split 3 green onions, thinly sliced
Nutrition Info
- 341.3 caloriescarbohydrate: 35.1 gcholesterol: 67.3 mgfat: 11.8 gfiber: 1.6 gprotein: 22.5 gsaturatedFat: 5.1 gservingSize: -sodium: 627.4 mgsugar: 13.5 gtransFat: : -unsaturatedFat: : -
Directions Gochujang Pulled Pork in the Slow Cooker
Directions
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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.
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.