Pulled Pork with Gochujang in the Slow Cooker

Ingredients

• 1 large onion, thinly sliced
• ½ cup apple cider vinegar
• ½ cup chicken stock
• ¼ cup honey
• ¼ cup brown sugar
• 2 tablespoons fresh ginger
• 1 tablespoon soy sauce
• 1 tablespoon yellow mustard
• 3 cloves garlic, minced
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 5 sprigs thyme, stemmed
• ½ teaspoon ground black pepper
• 1 (4 pound) boneless pork shoulder roast, trimmed
• ¼ cup butter, divided
• 1 tablespoon all-purpose flour
• 8 hamburger buns, split
• 3 green onions, thinly sliced

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. Coat the pork roast all over with this sauce, then pour the rest into your slow cooker. Add the pork, spoon some sauce on top, cover, and let it cook on low for about 8 hours, or until the meat is super tender and easy to shred.

Step 2

Once the pork is done, preheat your oven to 350°F (175°C). Transfer the roast to a large bowl and shred it using 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.

Step 3

In a small bowl, mix together 1 tablespoon of butter and the flour until smooth, then stir this into the simmering sauce. Keep cooking for about 5 minutes until the sauce thickens up nicely. Take it off the heat and give it another good stir.

Step 4

Spread the remaining 3 tablespoons of butter inside your buns, then place them on a baking sheet. Toast them in the oven for about 5 to 7 minutes, until they’re golden and slightly crispy.

Step 5

Finally, mix the shredded pork with the thickened sauce, sprinkle some chopped green onions on top, and pile the pork onto the toasted buns. Enjoy!