Ingredients for - Gochujang Pulled Pork in the Slow Cooker
How to cook deliciously - Gochujang Pulled Pork in the Slow Cooker
1. Stage
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.
2. Stage
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.
3. Stage
Preheat oven to 350 degrees F (175 degrees C).
4. Stage
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.
5. Stage
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.
6. Stage
Spread remaining 3 tablespoons butter over insides of buns. Place on a baking sheet.
7. Stage
Toast in the preheated oven until golden brown, 5 to 7 minutes.
8. Stage
Pour the sauce into the bowl with the shredded pork and mix. Top pork with green onions. Spoon pork over the toasted buns.
