Slow-Cooker Korean Gochujang Pulled Pork Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality gochujang that you like the taste of. Brands vary in heat and sweetness, so you can adjust the honey accordingly.

If you prefer a spicier dish, add a teaspoon of gochugaru (Korean chili flakes) to the sauce. Let the pork rest after shredding for a few minutes to allow the sauce to absorb.

When steaming bao buns, make sure the water is simmering, not boiling hard, to avoid overcooking. Keep the buns covered with a damp cloth until serving.

If you have leftover pork, it tastes even better the next day. Reheat gently in the microwave or a skillet with a splash of water to restore moisture.

Variations

• Spicier: Add 1-2 teaspoons of gochugaru (Korean chili flakes) to the sauce for extra heat. You can also use a hotter gochujang brand or add a sliced fresh chili to the slow cooker.
• Sweeter: Increase the honey to 1/3 cup for a sweeter sauce. You can also add a tablespoon of brown sugar. Balance with a little more soy sauce to keep the savory notes.
• No Bao Buns: Serve the pulled pork over steamed rice or in lettuce cups (like ssam). Use butter lettuce or romaine leaves and top with kimchi and scallions.
• Pork-Free: Substitute beef chuck roast or boneless chicken thighs. For beef, use the same cooking time; for chicken, reduce to 4-5 hours on low until tender.

Storage and make-ahead

Fridge

Store leftover pork in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of water or broth.

Freezer

Freeze pulled pork in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat in a saucepan over medium-low heat, adding a splash of water or broth to keep it moist.

Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a splash of water or broth when reheating to loosen it. Keep the pork separate from the buns and toppings.

The sauce can be made up to 3 days ahead and stored in the refrigerator. You can also assemble the pork and sauce in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed. Cooked pork can be frozen for up to 3 months.

Serving ideas

Serve the pulled pork in warm bao buns, letting everyone build their own with kimchi, cucumber ribbons, scallions, and sesame seeds. The combination of warm, spicy pork with cool, crunchy vegetables is delightful. For a casual meal, set up a DIY station so guests can customize their buns.

This pork also shines over steamed rice or in lettuce wraps. The sweet-spicy sauce pairs well with pickled vegetables or a simple slaw.

For a complete Korean-inspired meal, serve with a side of kimchi and maybe some pickled radish. The flavors are bold but balanced, making it a crowd-pleaser.

Frequently asked questions

Recipe card

Slow-Cooker Korean Gochujang Pulled Pork

Prep 15 minCook 8 hRest 10 minTotal 8 h 25 minServes 8

Ingredients

• 4 lb pork shoulder (butt), trimmed of excess fat
• 1/2 cup gochujang (Korean chili paste)
• 1/3 cup soy sauce
• 3 tbsp toasted sesame oil
• 1/4 cup honey
• 6 cloves garlic, grated
• 1 tbsp fresh ginger, grated
• 8 steamed bao buns
• 1 cup kimchi, chopped if large
• 1 cucumber, cut into ribbons
• 3 scallions, sliced
• 1 tbsp toasted white sesame seeds

Instructions

1. 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.
2. 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.
3. 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.
4. 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).
5. 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.
6. Steam the bao buns according to package instructions until warm and fluffy. Keep them covered to stay soft.
7. 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.

Contains: gluten, soy, sesame, milk

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

28 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.