Description
A delicious and spicy twist on traditional pulled pork, made with gochujang for an extra kick.
Ingredients
Scale
- 2 pounds pork shoulder (also known as pork butt)
- 1 cup barbecue sauce (your favorite brand)
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup water
- 4 hamburger buns
- Coleslaw (optional, for serving)
Instructions
- Start by trimming excess fat from the pork shoulder and cutting it into large chunks for easier cooking.
- In a bowl, mix together the barbecue sauce, gochujang, apple cider vinegar, brown sugar, garlic powder, onion powder, smoked paprika, black pepper, and salt until well combined.
- Place the pork shoulder chunks in the slow cooker and pour the sauce mixture over the meat. Add the water to help create steam during cooking.
- Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, until the pork is tender and easily shreds with a fork.
- Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix it with the remaining sauce.
- Serve the pulled pork on hamburger buns, topped with coleslaw if desired.
Notes
- For a spicier kick, add more gochujang or a dash of hot sauce to the sauce mixture.
- Substitute the pork shoulder with chicken thighs for a lighter version, adjusting the cooking time to about 4 hours on low or 2 hours on high.
- Prep Time: 15 minutes
- Cook Time: 8 hours on low or 4 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Korean-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg