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
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