Slow Cooker Gochujang Pulled Pork recipe

white bowl filled with gochujang pork on wood background with small bowl of gochujang on the side

5 from 5 votes

Slow Cooker Gochujang Pulled Pork recipe

An easy and delicious recipe that feeds a crowd: Slow Cooker Gochujang Pulled Pork! Adding Korean Chili Paste adds intense flavor that is spicy-sweet, smoky, and absolutely delicious. An easy way to make a game day favorite even better. Serve with rice or pile onto brioche buns for the best pulled pork sandwiches!

Prep Time15

Cook Time6

Course: Dinner, Lunch, Main Course

Cuisine: American, Asian, Fusion Food

Keyword: Gochujang, Pork

Servings:

Calories: 233kcal

Author: Lis Lam

Equipment

Slow Cooker

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

Garnish

2 green onion, chopped
1/4 cup cilantro, chopped

Instructions

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.

Notes

PRO Tips:

Make ahead of time. Taste great made in advance, up to 1 day. Store in the fridge, tightly covered, until ready to serve. Remove the hardened fat and reheat on the sheet pan.
Adjust spice level. If you like things less spicy, add less Gochujang and Gochukaru.
Freeze leftovers. Gochujang Pulled Pork freezes well. Cool completely and store in an airtight container or ziplock baggie.

Nutrition