We had some friends over for a pulled pork tasting and it was a huge recipe test success! (More to come about this delish evening). One of the most popular pulled pork recipes was this Korean Gochujang Pulled pork that was cooked in the slow cooker. The sweet and slightly spicy zing was a Korean flavor bomb and it was a huge hit!

korean pulled pork in pan

What is Korean Gochujang?

Gochujang is a traditional Korean fermented chili paste that has amazing complex flavors ranging from sweet, spicy, tangy and very savory, umami. It’s made from red chili pepper powder (gochugaru), glutinous rice ,fermented soybean powder and salt. This thick paste is classic in so many Korean dishes and it’s addicting. Some people call it Korean “ketchup” for lack of a better term or maybe because it’s easier to pronounce. Either way, it’s delicious and we love adding it to burgers for our popular Korean Gochujang Burgers Recipe.

Video: How to Make Slow Cooker Korean Gochujang Pulled Pork Recipe

baking dish filled with korean pulled pork

How is Gochujang different from American “Ketchup” or Regular Tomato Sauce?

Unlike many Western hot sauces or tomato based sauces, gochujang is thick and paste-like. It’s not in liquid form. Gochujang hot pepper paste flavor comes as much from fermentation and sweetness as from heat, making it useful for adding depth to dishes rather than just spiciness. So for those who call it Korean “ketchup” really doesn’t do justice to the flavor profiles and integrity of this amazing Korean condiment.

What Would You Serve with Korean Gochujang Pulled Pork?

Wow, the possibilities are endless. First of all, just get a forkful of pork and stuff it in your mouth. Experience the pure flavors of the pork itself and you’ll have plenty of inspiration. Here’s some ideas that are simple, quick and satisfying:

  • Pulled pork tacos come to mind! Try our Asian pulled pork taco recipe with kimchi. We used our traditional Asian sweet and spicy pulled pork recipe and just added kimchi to it. But if you take this gochujang pork version with the kimchi then you’ll get all the full Korean flavors in a taco.
  • Make a rice bowl and top it with kimchi, sesame seeds and chopped cucumber or vegetables.
  • Quesadillas are amazing if you toast the tortillas first. These are the best korean gochujang quesadillas ever.
  • Pasta is never boring with topped with this pulled pork.
  • Sliders are always a hit! It’s hard to resist a platter of pulled pork sliders, especially when it’s cooked in this rich savory sauce.
  • Add some to your morning scrambled eggs for an amazing breakfast!
korean pulled pork in pan

Korean Gochujang Pulled Pork

Yield: 8 Servings
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
The sauce will cook down and caramelize in the pan with the pork. That deep caramelization gives it a great flavor.
Timing is for a 4lb. boneless pork shoulder or butt. Larger pieces or bone in pieces will take more time. Cook until the internal temp. is about 200-205°F.
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Ingredients

  • 4 pounds (1.81 kg) boneless pork shoulder or pork butt
  • 14 oz. (400 g) diced or crushed tomatoes , (about 2 cups)
  • 1/2 cup (137 g) gochujang sauce
  • 2 Tablespoons (30 ml) soy sauce
  • 2 Tablespoons (30 ml) minced fresh ginger , or finely grated
  • 1 Tablespoon (15 ml) sesame oil
  • 2 Tablespoons (24 g) brown sugar , packed
  • 1 Tablespoon (8 g) garlic powder
  • 1 Tablespoon (7 g) onion powder
  • 1 teaspoon (5 g) fresh cracked black pepper

Equipment

Instructions 

  • Pre-heat oven to 350°F/175°C.
    Preheat oven
  • In bowl combine 15 oz. diced or crushed tomatoes, 1/2 cup gojuchang sauce, 2 Tablespoons soy sauce, 2 Tablespoons grated or minced ginger, 1 Tablespoon sesame oil, 2 Tablespoons brown sugar, 1 Tablespoon garlic powder, 1 Tablespoon onion powder, and 1 teaspoon black pepper. Set aside.
    mixing gochujang pork marinade
  • Cut pork into 2-3 large chunks to fit into your oven-safe pan or baking dish.
    pork chunks in baking dish
  • Pour marinade over the pork to coat evenly. Cover with foil or an oven safe lid.
    pouring marinade over pork
  • Bake the pork covered at 350°F/175°C for about 4 hours, or until the pork is tender enough to easily shred with a fork. Internal temp. should be about 200-205°F (93-93°C). Allow the pork to rest for about 10 minutes before shredding. Keep foil over the shredded pork to keep it warm before serving.
    cooked pork
  • Skim off any excess fat. Shred the pork with a couple forks, removing any big chunks of fat as you shred.
    fork shredding
  • Mix together with all the sauce in the pan and serve warm.
    finished pulled pork

Video

Nutrition Information per Serving

Calories: 366kcal, Carbohydrates: 14g, Protein: 54g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.03g, Cholesterol: 136mg, Sodium: 721mg, Potassium: 1056mg, Fiber: 1g, Sugar: 9g, Vitamin A: 108IU, Vitamin C: 5mg, Calcium: 42mg, Iron: 3mg
Course: dinner, lunch, Main Course
Cuisine: American, Asian, Korean
Calories: 366

Can you cook Korean gochujang pulled pork recipe in the slow cooker or crockpot?

Yes you definitely can. You will get alot more oil collecting at the top, so just make sure to skim off all the excess fat. Traditional slow cooker timing for meat still applies: 6-8 hours on low and about 4 hours on high. If your chunks of pork are huge, then it might take a little more time.

Freezing Leftovers

Yes, these definitely are great when frozen. Just don’t wait too long to that and eat it. The longer it stays in the freezer, the more freezer burn you get including loss of flavor. If you’re interested in learning more, here’s a good easy read on what is Gochujang.

korean pulled pork with sesame seeds on it

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