I slow-cooked pork shoulder with gochujang, soy, and barbecue spices to make Gochujang Pulled Pork that fuses Korean ingredients with classic pulled pork technique.

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I’ve been playing with a fat, sloppy idea lately: a slow cooker BBQ pulled pork that sneaks in korean heat. Using boneless pork shoulder and a punch of gochujang paste the result surprised me.

It’s not the usual BBQ, it flirts with Gochujang Pulled Pork vibes and somehow reads like a Korean Pork Shoulder riff, spicy and sticky but somehow delicate. I can’t stop thinking about the way the flavors twist, the smell that made my neighbor knock.

If you like weird mashups, this one will bug you in a good way, and maybe make you rethink pulled pork.

Ingredients

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Pork shoulder: rich in protein and fat, falls apart but not very lean.
Gochujang: fermented, spicy-sweet paste; packs umami and extra carbs from added sugar.
Brown sugar: gives caramelized sweetness, its adds carbs, helps glaze and balance heat.
Rice vinegar: bright acidic tang cuts richness, adds mild sourness and balance.
Soy sauce: salty umami, adds depth and sodium, low calories and little protein.
Garlic and ginger: aromatic punch, add sharpness and freshness, it’s subtle.
Toasted sesame oil: nutty aroma, concentrated flavor so a little goes far.
Cabbage: crunchy, low calorie, high fiber and vitamin C, bright fresh contrast.

Ingredient Quantities

3 to 4 lb boneless pork shoulder (Boston butt)

1 tbsp kosher salt

1 tsp black pepper

2 tbsp packed brown sugar

1 tbsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1/2 tsp ground cumin

1/2 tsp chili powder

1/4 tsp cayenne pepper (optional)

1/2 cup gochujang paste

1/2 cup ketchup

1/4 cup low sodium soy sauce

1/4 cup rice vinegar

1/4 cup packed brown sugar (for sauce)

2 tbsp honey

2 tbsp toasted sesame oil

1/2 cup chicken broth or water

4 cloves garlic, minced

1 tbsp fresh ginger, grated

8 hamburger buns or rolls

2 cups shredded cabbage or prepared coleslaw

2 green onions, sliced

1 tbsp sesame seeds (optional)

Pickles or hot sauce (optional)

How to Make this

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1. Mix the dry rub: combine 1 tbsp kosher salt, 1 tsp black pepper, 2 tbsp packed brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ground cumin, 1/2 tsp chili powder and 1/4 tsp cayenne (optional). Pat the 3 to 4 lb pork shoulder dry, rub the mixture all over and let sit 15–30 minutes (or overnight in the fridge if you have time).

2. Heat a heavy skillet over medium-high and add 1 tbsp toasted sesame oil; sear the pork 2–3 minutes per side until nicely browned, this adds flavor though you can skip it if you’re short on time. Transfer the pork to the slow cooker.

3. Make the sauce: in a bowl whisk together 1/2 cup gochujang, 1/2 cup ketchup, 1/4 cup low sodium soy sauce, 1/4 cup rice vinegar, 1/4 cup packed brown sugar (for sauce), 2 tbsp honey, the remaining 1 tbsp toasted sesame oil, 1/2 cup chicken broth or water, 4 cloves garlic minced and 1 tbsp fresh ginger grated until smooth.

4. Pour the sauce over the pork in the slow cooker so the shoulder is well coated. Cover and cook on low 7–8 hours or on high 4–5 hours, until the meat is falling-apart tender.

5. Lift the pork out onto a cutting board and reserve the cooking liquid. Shred the meat with two forks, or for a fast, lazy trick put large chunks into a stand mixer and pulse on low for 30–60 seconds until shredded, just dont overdo it or it’ll be mushy.

6. Skim excess fat off the top of the reserved liquid with a spoon. If the sauce is thin, pour the liquid into a saucepan and simmer until it reduces and thickens, about 8–10 minutes. Return the shredded pork to the slow cooker or saucepan and toss with the sauce so it soaks in, warm 15–30 minutes on low.

7. Taste and adjust: if it’s too spicy add a little extra honey or brown sugar, too sweet add a splash more rice vinegar, too salty dilute with a tablespoon or two of water or broth.

8. Toast the 8 hamburger buns or rolls, pile on the pulled pork, top with 2 cups shredded cabbage or prepared coleslaw, scatter sliced green onions and 1 tbsp sesame seeds if using, add pickles or hot sauce to your liking.

9. Serve right away. Leftovers keep in the fridge up to 4 days or freeze portions for 2–3 months; to reheat gently warm with a splash of chicken broth or water so it doesnt dry out.

Equipment Needed

1. Slow cooker or crockpot (6 to 8 qt) for the long, low cook
2. Heavy skillet or cast iron pan for searing the pork
3. Mixing bowls (one for the rub, one for the sauce)
4. Measuring cups and spoons
5. Whisk and wooden spoon for mixing and stirring
6. Cutting board and a sharp chef’s knife
7. Two forks for shredding (or a stand mixer with paddle if you wanna go fast)
8. Saucepan to reduce the cooking liquid if needed
9. Slotted spoon or tongs to lift the pork and skim fat
10. Toaster or oven rack to toast the buns

FAQ

Q: How long should I cook the pork in the slow cooker for tender, shreddable meat? A: Cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Aim for an internal temp around 195 to 205 F, that makes it pull apart easily. If you dont have a thermometer, it should shred with two forks and feel very soft.

Q: Do I need to sear the pork before putting it in the slow cooker? A: No, you dont have to. Searing adds brown crust and extra flavor, but skipping it saves time and the pork will still be tasty after long slow cooking.

Q: How much fat should I trim off the pork shoulder? A: Leave some fat for flavor and moistness, but trim off any thick hard fat cap. The fat will render as it cooks, keeping the meat juicy.

Q: I dont have gochujang. What can I use instead? A: Mix miso or tahini with chili paste like sambal, or use sriracha plus a tablespoon of miso and a bit of brown sugar. It wont be exactly the same but you get the sweet spicy umami vibe.

Q: My sauce is too thin, how do I thicken it? A: Remove the shredded pork, pour sauce into a saucepan and simmer to reduce, or whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir into hot sauce until it thickens. Then toss the pork back in.

Q: How do I store and reheat leftovers? A: Fridge up to 3 to 4 days, freeze up to 3 months in airtight containers. To reheat, warm gently in a skillet with a splash of broth or in the oven at 300 F covered, this keeps it from drying out. Microwave works too but heat unevenly.

Slow Cooker BBQ Pulled Pork With Gochujang Recipe Substitutions and Variations

Gochujang: if you cant find it, mix 2 parts sambal oelek with 1 part miso paste and a drizzle of honey for sweetness, or use harissa or chipotle in adobo for a different spicy smokey vibe. adjust sweetness and salt to taste.
Low sodium soy sauce: swap with tamari (gluten free) 1:1, or coconut aminos 1:1 for a milder, less salty option. if using regular soy sauce reduce added salt a bit.
Pork shoulder (Boston butt): use pork butt or picnic roast (basically the same), beef chuck roast works great for a beef version but cook a bit longer, or use bone in chicken thighs for a quicker, lighter option and shorten cook time.
Brown sugar (rub or sauce): substitute 1 cup white sugar plus 1 tbsp molasses to make brown sugar, or use maple syrup or honey in the sauce but reduce other liquids slightly since theyre wet sweeteners.

Pro Tips

– Let the rub sit overnight in the fridge if you can, uncovered or loosely tented. It acts like a dry brine and really helps the pork keep moisture and develop deeper flavor, plus you’ll notice better crust when you sear.

– If you sear, use a high smoke point oil and dont crowd the pan or you’ll steam the meat instead of browning it. After searing, deglaze the skillet with a little broth or water and scrape up the brown bits, then pour that into the cooker for an instant flavor boost.

– The mixer trick is great for speed, but pulse on low and check often, only 20 to 40 seconds at most. Save some larger chunks by hand shredding so you get texture, and skim excess fat from the sauce before tossing the meat back in so it doesnt get greasy.

– Concentrate the cooking liquid on the stove to make a glossy, clingy sauce. Simmer until reduced, or use a small cornstarch slurry to thicken quickly, and always taste and balance with a splash of vinegar or a bit more honey so it pops.

Slow Cooker BBQ Pulled Pork With Gochujang Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I slow-cooked pork shoulder with gochujang, soy, and barbecue spices to make Gochujang Pulled Pork that fuses Korean ingredients with classic pulled pork technique.

Servings

servings

Calories

790

kcal

Equipment: 1. Slow cooker or crockpot (6 to 8 qt) for the long, low cook
2. Heavy skillet or cast iron pan for searing the pork
3. Mixing bowls (one for the rub, one for the sauce)
4. Measuring cups and spoons
5. Whisk and wooden spoon for mixing and stirring
6. Cutting board and a sharp chef’s knife
7. Two forks for shredding (or a stand mixer with paddle if you wanna go fast)
8. Saucepan to reduce the cooking liquid if needed
9. Slotted spoon or tongs to lift the pork and skim fat
10. Toaster or oven rack to toast the buns

Ingredients

3 to 4 lb boneless pork shoulder (Boston butt)
1 tbsp kosher salt
1 tsp black pepper
2 tbsp packed brown sugar
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp cayenne pepper (optional)
1/2 cup gochujang paste
1/2 cup ketchup
1/4 cup low sodium soy sauce
1/4 cup rice vinegar
1/4 cup packed brown sugar (for sauce)
2 tbsp honey
2 tbsp toasted sesame oil
1/2 cup chicken broth or water
4 cloves garlic, minced
1 tbsp fresh ginger, grated
8 hamburger buns or rolls
2 cups shredded cabbage or prepared coleslaw
2 green onions, sliced
1 tbsp sesame seeds (optional)
Pickles or hot sauce (optional)

Directions

Mix the dry rub: combine 1 tbsp kosher salt, 1 tsp black pepper, 2 tbsp packed brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ground cumin, 1/2 tsp chili powder and 1/4 tsp cayenne (optional). Pat the 3 to 4 lb pork shoulder dry, rub the mixture all over and let sit 15–30 minutes (or overnight in the fridge if you have time).
Heat a heavy skillet over medium-high and add 1 tbsp toasted sesame oil; sear the pork 2–3 minutes per side until nicely browned, this adds flavor though you can skip it if you're short on time. Transfer the pork to the slow cooker.
Make the sauce: in a bowl whisk together 1/2 cup gochujang, 1/2 cup ketchup, 1/4 cup low sodium soy sauce, 1/4 cup rice vinegar, 1/4 cup packed brown sugar (for sauce), 2 tbsp honey, the remaining 1 tbsp toasted sesame oil, 1/2 cup chicken broth or water, 4 cloves garlic minced and 1 tbsp fresh ginger grated until smooth.
Pour the sauce over the pork in the slow cooker so the shoulder is well coated. Cover and cook on low 7–8 hours or on high 4–5 hours, until the meat is falling-apart tender.
Lift the pork out onto a cutting board and reserve the cooking liquid. Shred the meat with two forks, or for a fast, lazy trick put large chunks into a stand mixer and pulse on low for 30–60 seconds until shredded, just dont overdo it or it'll be mushy.
Skim excess fat off the top of the reserved liquid with a spoon. If the sauce is thin, pour the liquid into a saucepan and simmer until it reduces and thickens, about 8–10 minutes. Return the shredded pork to the slow cooker or saucepan and toss with the sauce so it soaks in, warm 15–30 minutes on low.
Taste and adjust: if it's too spicy add a little extra honey or brown sugar, too sweet add a splash more rice vinegar, too salty dilute with a tablespoon or two of water or broth.
Toast the 8 hamburger buns or rolls, pile on the pulled pork, top with 2 cups shredded cabbage or prepared coleslaw, scatter sliced green onions and 1 tbsp sesame seeds if using, add pickles or hot sauce to your liking.
Serve right away. Leftovers keep in the fridge up to 4 days or freeze portions for 2–3 months; to reheat gently warm with a splash of chicken broth or water so it doesnt dry out.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.