Korean Pulled Pork Recipe for the Slow Cooker
The sweet spicy flavor of Korean pulled pork is a cinch to attain with this easy recipe made entirely in the slow cooker.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 3to 3-1/2 pound pork shoulder (also called Boston butt)
- 2tablespoons gochujang (see note)
- 2tablespoons rice vinegar
- 2tablespoons soy sauce
- 1teaspoon sesame oil
- 4-8 Hawaiian rolls or hamburger buns
- Garnish: kimchi or coleslaw
Instructions
Step 1
Cut the pork into three large pieces. Place them in the bottom of a slow cooker.Step 2
In a small bowl, whisk together the Gochujang, rice vinegar, soy sauce and sesame oil. Pour over the pork. Cover, and cook on low for 8 to 10 hours (see Cooking Tip).Step 3
Transfer the pork to a cutting board. Shred with two forks. Place in a bowl, and set aside.Step 4
Skim the fat off the liquid in the slow cooker. Transfer the liquid to a saucepan. Bring to a boil, turn down the heat to low, and let the liquid simmer until it is reduced by half. Pour over the shredded pork.Step 5
Serve the pork on the rolls topped with slaw or kimchi. Note: Gochujang Sometimes called Korean red pepper paste, it's a dark red concentrated ingredient made from chilies, glutinous rice, fermented soybeans, salt and sometimes a bit of sweetener. It adds wonderful heat and flavor to various dishes. It lasts for months in the fridge. Cooking Tip: This is one of those recipes that really benefits from a long, slow cooking process. It makes the pork fall-apart tender. So don't try to cut the cooking time by cutting it in half.