white bowl filled with gochujang pork on wood background with small bowl of gochujang on the side
Slow Cooker Gochujang Pork
Prep Time
15 mins
Cook Time
6 hrs
 

A seriously delicious basic, Slow Cooker Gochujang Pork is the answer to life's most pressing questions: what's for dinner? What can we pack for lunch tomorrow? What can I bring to the potluck?

Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Fusion Food
Keyword: Gochujang, Pork
Servings: 8
Author: The Subversive Table, Lis Lam
Ingredients
  • 3 1/2 lb pork shoulder
  • 1 large onion, chopped
  • 1 jalapeno, chopped (optional)
Marinade
  • 1/4 cup Gochujang (Korean fermented chili paste)
  • 4 cloves garlic, minced
  • 1 inch ginger, minced
  • 2 Tbsp sugar
  • 2 Tbsp Gochukaru (Korean chili flakes)
  • 2 Tbsp rice vinegar (white vinegar also works)
  • 2 Tbsp sriracha
  • 1 Tbsp sesame oil
Instructions
  1. Generously salt and pepper pork shoulder. Place in slow cooker.

  2. Mix marinade ingredients in small bowl. Rub marinade all over pork shoulder with hands.

  3. Scatter onion and jalapeno over the top.

  4. Cover and cook until tender and falling apart, about 4 hours on high setting or 6-7 hours on low setting. This will depend on the thickness of the meat, so feel free to check for tenderness after the minimal time allowance.

  5. Open lid and shred pork with two forks, directly into the slow cooker. This will ensure the pork soaks up all the sauce. Let stand 10 minutes.

  6. Arrange top rack in oven so that it's 3-4 inches from the heat source. Set oven to broil and pre-heat for 10 minutes (while the shredded pork stands and absorbs the sauce).

  7. Using a slotted spoon, remove pork onto foil-lined baking sheet. Drizzle leftover sauce from the slow cooker over the pork. Broil at high heat until the pork is browned with crispy edges and charred bits, about 4-6 minutes. Watch carefully so that it doesn't burn too much.

  8. Transfer to serving plate and garnish with cilantro or green onion. Serve immediately or at room temperature.