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white bowl filled with gochujang pork on wood background with small bowl of gochujang on the side
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5 from 1 vote

Slow Cooker Gochujang Pork

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?
Prep Time15 mins
Cook Time6 hrs
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Fusion Food
Keyword: Gochujang, Pork
Servings: 8
Author: The Subversive Table, Lis Lam


  • Slow Cooker


  • 3 1/2 lb pork shoulder
  • 1 large onion, chopped
  • 1 jalapeno, chopped (optional)


  • 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


  • Generously salt and pepper pork shoulder. Place in slow cooker.
  • Mix marinade ingredients in small bowl. Rub marinade all over pork shoulder with hands.
  • Scatter onion and jalapeno over the top.
  • 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.
  • 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.
  • 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).
  • 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.
  • Transfer to serving plate and garnish with cilantro or green onion. Serve immediately or at room temperature.