Gochujang Pulled Pork In The Slow Cooker Food

KOREAN PULLED PORK

Korean Pulled Pork image

I wanted something different from the typical pulled pork. NOTE: I get my gochujang sauce at the Asian market near my house but you can order it online if you are not near a market.

Provided by Beverley Williams

Categories Pork

Time 7h20m

Number Of Ingredients 11

Ingredients

4 lb pork shoulder roast
1/2 c low sodium soy sauce
3 Tbsp korean hot pepper sauce (gochujang)
3 Tbsp hoisin sauce
3 Tbsp ketchup
3 Tbsp rice vinegar
2 Tbsp honey
2 Tbsp sesame oil
2 tsp chinese five spice powder
1/2 tsp pepper
1 batch https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/korean-bbq-sauce.html?p=1

Steps:

1. In a bowl, combine all ingredients except the roast.
2. Whisk together until smooth and very well blended.
3. Trim the fat off the roast. Place the roast into a slow cooker.
4. Pour the mixture over the roast. Turn the roast to coat well and rub the mixture into it.
5. Cover and cook on high 6 hours or until the roast it done. Every hour or so bast the roast with the drippings.
6. When the roast is fully cooked remove it to a cutting board. Let it rest 15 minutes. turn the slow cooker down to low.
7. Shred the pork using forks. Return the shredded meat to the slow cooker.
8. Pour the https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/korean-bbq-sauce.html?p=1 over the pork.
9. Stir to mix. Let it cook for 20 more minutes to blend the flavors.
10. Serve on buns.

GOCHUJANG PULLED PORK IN THE SLOW COOKER

Gochujang Pulled Pork in the Slow Cooker image

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

Provided by TheElusivePastry

Categories World Cuisine Recipes Asian Korean

Time 8h25m

Yield 12

Number Of Ingredients 19

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

Steps:

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.

Nutrition Facts : Calories 341.3 calories, Carbohydrate 35.1 g, Cholesterol 67.3 mg, Fat 11.8 g, Fiber 1.6 g, Protein 22.5 g, SaturatedFat 5.1 g, Sodium 627.4 mg, Sugar 13.5 g

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