Slow cooker pulled pork is a classic comfort food that is easy to make and always a crowd-pleaser. The combination of smoky, sweet, and spicy flavors makes it a hit at any gathering. Gochujang, a Korean fermented chili paste, adds a delicious depth of flavor and a bit of heat to this pulled pork recipe. With just a few simple ingredients and a few hours in the slow cooker, you can have a delicious and tender pulled pork that is perfect for sandwiches, tacos, or even just on its own.
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SLOW COOKER GOCHUJANG PORK
A seriously delicious basic, Slow Cooker Gochujang Pork is the answer to life's most pressing questions: what's for dinner? What can we pack for lunch tomorrow? What can I bring to the potluck?
Provided by The Subversive Table, Lis Lam
Categories Dinner Lunch Main Course
Number Of Ingredients 11
Steps:
- 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.
GOCHUJANG PULLED PORK IN THE SLOW COOKER
Gochujang (Korean red pepper sauce) pulled pork is an easy American-Korean fusion recipe.
Provided by TheElusivePastry
Categories World Cuisine Recipes Asian Korean
Time 8h25m
Yield 12
Number Of Ingredients 19
Steps:
- 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.
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Spread remaining 3 tablespoons butter over insides of buns. Place on a baking sheet.
- Toast in the preheated oven until golden brown, 5 to 7 minutes.
- Pour the sauce into the bowl with the shredded pork and mix. Top pork with green onions. Spoon pork over the toasted buns.
Nutrition Facts : Calories 341.3 calories, Carbohydrate 35.1 g, Cholesterol 67.3 mg, Fat 11.8 g, Fiber 1.6 g, Protein 22.5 g, SaturatedFat 5.1 g, Sodium 627.4 mg, Sugar 13.5 g
SLOW-COOKER GEORGIA PULLED PORK BARBECUE
Barbecue is serious business in a lot of Southern families, and Trisha Yearwood's is no exception. Throughout her childhood in Georgia, her father's pulled pork-an all-day project-was a must on the Fourth of July and at other summer get-togethers. "He would slow-cook it on a covered grill and have to keep going back to baste it all day long." Now that Trisha throws the family's annual Fourth of July party, she has figured out a way to adapt her dad's recipe for the slow cooker, so she won't have to keep disappearing to tend to the meat.
Provided by Trisha Yearwood
Time 13h10m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Prepare the roast: Put the quartered onions in the bottom of a 5- to 6-quart slow cooker. Mix the brown sugar, smoked paprika, 2 teaspoons salt and a pinch of black pepper and rub it all over the pork roast. Add the roast to the slow cooker on top of the onions.
- Make the sauce: Chop the onion and puree in a blender. You may need to add a drop of water to the blender to help the onions completely puree. Place the pureed onion in a 2-quart saucepan with 1/4 cup water. Bring to a boil, then reduce the heat to medium low. Cook, stirring constantly, until the water has almost evaporated, about 5 minutes. Add the vinegar, tomato juice, 1/2 tablespoon black pepper, the garlic powder, cayenne and hot sauce and mix well. Increase the heat to medium high, return to a boil, then stir in the sugar. Remove from the heat.
- Drizzle 1 cup sauce over the roast in the slow cooker. Continue to cook the remaining sauce over low heat for 30 to 40 minutes, allowing it to reduce by half. Then remove the sauce from the heat, allow it to cool completely and refrigerate for later use.
- Meanwhile, cook the roast in the slow cooker on low for 8 to 12 hours, checking after 8 hours for tenderness. Remove the meat and onions from the slow cooker. Discard the onions and finely shred the pork, using two forks. Reserve the juices from the slow cooker to add to the meat for desired juiciness. Season with salt and pepper to taste. Serve on buns with a little mustard and coleslaw.
GOCHUJANG PULLED PORK IN THE SLOW COOKER
Gochujang (Korean red pepper sauce) pulled pork is an easy American-Korean fusion recipe.
Provided by TheElusivePastry
Categories Korean Recipes
Time 8h25m
Yield 12
Number Of Ingredients 19
Steps:
- 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.
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Spread remaining 3 tablespoons butter over insides of buns. Place on a baking sheet.
- Toast in the preheated oven until golden brown, 5 to 7 minutes.
- Pour the sauce into the bowl with the shredded pork and mix. Top pork with green onions. Spoon pork over the toasted buns.
Nutrition Facts : Calories 341.3 calories, Carbohydrate 35.1 g, Cholesterol 67.3 mg, Fat 11.8 g, Fiber 1.6 g, Protein 22.5 g, SaturatedFat 5.1 g, Sodium 627.4 mg, Sugar 13.5 g
Tips:
- Choose the right cut of pork: Pork shoulder or butt is the best cut for pulled pork because it is well-marbled with fat, which will help keep it moist and flavorful during the cooking process.
- Use a good quality gochujang paste: Gochujang is a Korean fermented chili paste that adds a sweet, spicy, and slightly smoky flavor to the pulled pork.
- Don't be afraid to experiment with different flavor variations: You can add brown sugar, honey, or pineapple juice to the slow cooker for a sweeter flavor, or add sriracha or cayenne pepper for a spicier kick.
- Let the pulled pork rest before serving: This will allow the flavors to meld together and the meat to become even more tender.
Conclusion:
Gochujang pulled pork is a delicious and easy-to-make dish that is perfect for a party or a weeknight meal. With its sweet, spicy, and smoky flavor, it is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting way to cook pulled pork, give this recipe a try.
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