Slow Cooker Sweet and Spicy Korean Pork Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker is placed on a stable, heat-resistant countertop. Chop the pork shoulder into uniform 1-inch to 2-inch cubes to ensure even cooking. Mince the garlic finely so it distributes well throughout the sauce.

Have all ingredients measured out and ready to go before you start, which will make the assembly process quick and efficient. If you have a ceramic insert, ensure it is fully inserted and not cracked before adding any ingredients to the cooker.

Instructions

Initial Preparation

1. 1Prepare the slow cooker base
   Place the cubed pork shoulder into the bottom of the slow cooker insert. Ensure the meat is arranged in an even layer to promote uniform cooking throughout the process.
   Look for The pork pieces should be evenly distributed across the bottom of the cooker.
   Tip Pat the pork dry with paper towels before seasoning to help it brown better if you choose to sear it first.

At the end of this phase, the pork cubes should be neatly arranged in the bottom of the slow cooker. The meat should look fresh and clean, ready to absorb the flavors of the upcoming ingredients.

Ensure no pieces are overlapping excessively, which helps in maintaining an even distribution of the heat once the machine is turned on. Verify that the slow cooker is plugged in and the power cord is safely positioned away from the heat source.

Seasoning and Assembly

2. 2Add aromatics and seasonings
   Scatter the minced garlic evenly over the pork cubes. Sprinkle the brown sugar over the meat, then pour the chili sauce over the entire mixture to coat the pork thoroughly.
   Look for The sauce should partially coat the pork pieces for better flavor infusion.
   Tip Use a silicone spatula to scrape every bit of sauce from the measuring cup.

The slow cooker should now contain the pork, minced garlic, brown sugar, and chili sauce. The aromatics and the sauce should start to mingle with the meat. You might notice the scent of garlic beginning to emerge even before heating. Ensure the sauce has covered as much of the meat as possible to prevent any dry spots. Once satisfied with the arrangement, the lid should be placed securely on the cooker to begin the cooking process.

Cooking and Shredding

3. 3Cook and serve
   Cover the slow cooker and set to low heat for 8 hours or until the pork reaches an internal temperature of 145°F (63°C). Once cooked, shred the pork with two forks, let it rest for 5 minutes, and serve on a plate.
   Look for The pork should be extremely tender and easily pull apart with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce is too thin after cooking, remove the pork and reduce the sauce in a saucepan over medium heat.

After the cooking time, the kitchen should be filled with a savory, sweet aroma. The pork should be incredibly soft, and the sauce should have thickened slightly into a rich, glossy glaze. Using two forks, pull the pork apart; the meat should yield with almost no resistance. If the meat feels firm, it needs more time. Once shredded, the pork will be ready to serve immediately, having reached a safe and tender state.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent even cooking. Ensure there is enough space for the heat to circulate. Another error is not cutting the pork into uniform pieces, which leads to some parts being overcooked while others remain tough.

Avoid opening the lid frequently during the cooking process, as this releases heat and moisture, significantly extending the cook time and potentially drying out the pork. Always check the internal temperature rather than relying solely on the cooking time.

How to tell it’s done

The pork is done when it reaches an internal temperature of 145°F (63°C). At this stage, the meat should be exceptionally tender and fall apart easily when pressed with a fork or shredded. The sauce should be glossy and coating the meat thoroughly.

Always use a meat thermometer inserted into the thickest part of a piece of pork to verify the temperature. After cooking, let the meat rest for at least 5 minutes to allow the juices to redistribute for the best texture.

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