Slow Cooker Gochujang Pork Recipes

SLOW COOKER GOCHUJANG PORK

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.

SPICY KOREAN BBQ-STYLE PORK RECIPE BY TASTY

Steps:

• Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
• Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
• Cover and marinate in the refrigerator for at least 30 minutes.
• Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
• Sprinkle a bit of sesame seeds on top, then serve with rice!
• Enjoy!

GOCHUJANG PULLED PORK IN THE SLOW COOKER

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.

KOREAN PULLED PORK TACOS

Steps:

• Whisk together first 8 ingredients. Place roast in a 6-qt. slow cooker. Pour soy sauce mixture over top. Cook, covered, on low until pork is tender, 8-10 hours. , About 1 hour before serving, mix first 5 slaw ingredients until blended. Place coleslaw mix in a large bowl; toss with dressing and, if desired, sesame seeds. Refrigerate, covered, until serving., Remove roast; skim fat from cooking juices. Shred pork with 2 forks; return to slow cooker and heat through. Serve in tortillas with slaw. If desired, serve with green onions and additional chili sauce. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.