Slow Cooker BBQ Pulled Pork with Gochujang
Easy and delicious Slow Cooker BBQ Pulled Pork with Gochujang! The spicy-sweet, versatile pork recipe you'll be turning to again and again!
- Prep time
- 15 min
- Cook time
- 6 hr
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
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.