Slow-Cooker Korean Gochujang Pulled Pork Step-by-step instructions

Before you start

Before starting, trim any large pieces of fat from the pork shoulder, but leave some for flavor. Grate the garlic and ginger. Measure all the sauce ingredients. If using store-bought bao buns, check the package for steaming instructions.

You’ll also want to have your kimchi, cucumber, scallions, and sesame seeds ready for serving. The slow cooker should be clean and ready to use. This recipe is truly dump-and-go, so all the prep is minimal.

Instructions

Prep and Sauce

1. 1Make the Sauce
   In a medium bowl, whisk together the gochujang, soy sauce, toasted sesame oil, honey, grated garlic, and grated ginger until smooth. The sauce will be thick and glossy.
   Look for The mixture should be a deep red, well combined, and fragrant.
   Tip Grate the garlic and ginger finely so they melt into the sauce.
2. 2Add Pork to Slow Cooker
   Place the pork shoulder in the slow cooker. Pour the sauce over the pork, turning the meat to coat it evenly. Cover with the lid.
   Look for The pork is fully coated in the red sauce.
   Tip If the pork is very large, cut it into a few chunks to fit better.

The sauce is a smooth, deep red mixture with a glossy sheen. The pork is coated evenly and sits in the slow cooker, ready to cook. The aroma of garlic, ginger, and sesame fills the kitchen.

Slow Cook and Shred

3. 3Slow Cook on Low
   Set the slow cooker to LOW and cook for 8 hours, until the pork is fork-tender and easily shreds. Keep the lid on during cooking. Let it rest for 3 minutes before slicing.
   Look for After 8 hours, the meat should pull apart with little resistance.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid often; the heat escapes and lengthens cooking time.
4. 4Rest the Pork
   Turn off the slow cooker. Transfer the pork to a cutting board and let it rest for at least 3 minutes. The internal temperature should read at least 145°F (63°C).
   Look for The meat is very tender and holds together.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting lets the juices redistribute, keeping the meat moist.
5. 5Shred the Pork
   Using two forks, shred the pork into bite-sized pieces. Return the shredded pork to the slow cooker and toss with the sauce until well coated.
   Look for The pork shreds easily and is coated in a thick, glossy sauce.
   Tip Leave some larger chunks for texture if desired.

After 8 hours, the kitchen smells richly savory and sweet. The pork is so tender it falls apart with a fork. The sauce has darkened and thickened, clinging to the shreds. The meat is moist and glossy.

Serve and Assemble

6. 6Warm the Bao Buns
   Steam the bao buns according to package instructions until warm and fluffy. Keep them covered to stay soft.
   Look for The buns are pillowy and warm.
   Tip Line the steamer with parchment to prevent sticking.
7. 7Assemble the Bao
   Open each bao bun and fill with a generous amount of pulled pork. Top with kimchi, cucumber ribbons, sliced scallions, and a sprinkle of sesame seeds.
   Look for The buns are filled with glossy pork and colorful toppings.
   Tip Serve immediately while warm.

The bao buns are warm and pillowy. The pulled pork is piled high, topped with bright kimchi, crisp cucumber ribbons, and fresh scallions, finished with sesame seeds. The colors are vibrant and inviting.

Common mistakes

A common mistake is lifting the slow cooker lid frequently to check on the pork. Each time you open the lid, heat escapes, which can extend cooking time and affect tenderness.

Another mistake is using a lean cut like pork loin, which will dry out and not shred well.

Stick with pork shoulder. Also, don’t skip the resting step; it allows the juices to redistribute. Finally, be careful not to over-salt, as soy sauce and gochujang are already salty.

How to tell it’s done

The pork is done when it is fork-tender and easily shreds with little resistance. The internal temperature should read at least 145°F (63°C) on an instant-read thermometer. After shredding, the pork should be well coated in a thick, glossy sauce.

The sauce will have reduced slightly and become more concentrated in flavor. If the sauce seems too thin, you can simmer it on the stovetop to thicken it, but it should be perfect after 8 hours.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest