THE RECIPE JOURNAL · Main Course
Savory Gochujang Pulled Pork from the Slow Cooker
This slow cooker recipe brings together tender, juicy pork with a bold and spicy gochujang sauce for a delicious twist on pulled pork. It’s perfect for an easy, flavorful meal that’s sure to impress your family and friends.
FROM THE KITCHEN • Savory Gochujang Pulled Pork from the Slow Cooker
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
In a large bowl, whisk together the gochujang, onion, vinegar, chicken stock, honey, brown sugar, ginger, soy sauce, mustard, garlic, cinnamon, salt, thyme, and black pepper until everything is well combined. Rub the pork all over with the sauce, making sure it’s coated nicely. Pour the rest of the sauce into the slow cooker and nestle the pork in, spooning a little sauce on top. Cover and let it cook on low for about 8 hours, or until the pork is tender enough to shred easily.
02
Step 2
Once the pork is done, heat your oven to 350°F (175°C). Transfer the roast to a large bowl and shred it with two forks. Pour the sauce from the slow cooker into a pot and bring it to a boil over medium-high heat. Then lower the heat and let it simmer, uncovered.
03
Step 3
In a small bowl, mix together the butter and flour until smooth, then stir this mixture into the simmering sauce. Keep cooking for about 5 minutes until the sauce thickens slightly. Take it off the heat and give it one more stir.
04
Step 4
Spread the remaining butter on the inside of your buns and place them on a baking sheet. Pop them in the oven for 5 to 7 minutes, until they’re nicely toasted and golden.
05
Step 5
Finally, pour the thickened sauce over the shredded pork and give it a good mix. Sprinkle with chopped green onions, then pile the pork onto the toasted buns and enjoy!
Why you’ll love it
This dish combines rich, tender pork with the bold, spicy flavor of gochujang, creating a perfect balance of sweet and heat. Cooking it low and slow makes the meat incredibly juicy and easy to shred. It’s a comforting meal with a unique twist that’s sure to impress.
How to serve
Serve the pulled pork on soft buns with a crunchy slaw for texture contrast. It also pairs well with steamed rice or wrapped in lettuce leaves for a lighter option. Add pickled vegetables or sliced cucumbers to cut through the richness.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or microwave, adding a little water if needed to keep the pork moist. Pulled pork can also be frozen for up to three months; thaw overnight in the fridge before reheating.
