Gochujang-Style Pulled Pork Made in a Slow Cooker

Ingredients 0/18

Step 1

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 transfer the sauce to your slow cooker and nestle the pork inside. Spoon a little extra sauce over the top, cover, and let it cook on low for about 8 hours, or until the pork is tender enough to shred easily.

Step 2

Once it's done, preheat your oven to 350°F (175°C). Take the pork out and shred it using two forks in a big bowl. Pour the cooking liquid from the slow cooker into a pot and bring it to a boil over medium-high heat, then lower the heat to a simmer.

Step 3

In a small bowl, mix together the butter and flour to make a paste, then stir it into the simmering sauce. Keep cooking for about 5 minutes until the sauce thickens up nicely, then remove it from the heat.

Step 4

Spread the remaining butter on the inside of your buns and place them on a baking sheet. Pop them in the oven for 5 to 7 minutes until they’re toasted and golden brown.

Step 5

Finally, toss the shredded pork with the thickened sauce and sprinkle with green onions. Pile the flavorful pork onto the toasted buns and enjoy!