Crock Pot Korean Gochujang Pork is crazy tender and slightly sweet, smoky, and a little spicy. It’s a super easy dinner recipe that can be served as a main, or on pizza, noodles, tacos, and more. You will LOVE it!
Crock Pot Korean Gochujang Pork. Ya, that. What I just said. You need this on your plate/ in your life/ in your mouth. Like, right now.
Also, what does that even mean? Can you picture it?
♡ Pork → tastiest meat ever. hello, bacon!
♡ Crock pot → slow cooked until that tastiest meat ever pulls apart into delicious, tender morsels.
♡ Korean gochujang → sweet, smoky, spicy korean chili paste. my year-long obsession.
You know that I’m not one to declare my love and gush over every delicious meal like some borderline food junkie … juuuuuust, joking! ? That’s totally me, and I’m afraid that this gochujang pork situation going on here isn’t going to be any different.
Don’t say I didn’t warn you.
If you haven’t yet met Gochujang, let me introduce you. He’s spicy, a little sweet, and a total umami flavor bomb. Think miso, but spicy and so much tastier.
It’s delicious on meat – roasted, grilled, or slow-cooked. I’m still crushing over these Korean Paleo Chicken Thighs.
But you don’t need to stop at meat. Rub some on your potatoes before they go in the oven, whisk some into your scrambled eggs, make a stir-fry sauce, coat your veggies, spread it on pizza (recipe coming soon!) or mix some with your mayo for a spicy sandwich.
I guarantee you’re going to fall in love.
You’re also going to fall in love with this gochujang pork.
It’s super simple to make. As in 4 easy steps till you’re in food heaven.
- Nestle everything into your crock pot.
- Shred the pork.
- Reduce the sauce.
- Mix and eat!
You can either serve this spicy, sweet, smoky, and super tender deliciousness by itself with some rice or potatoes and a salad and call it dinner (um, yes please!) or you can get all creative crazy and Korean-ize your latest obsession.
If being creative feel like too much work, don’t fret, I’ve got lots of recipes coming up that will use this gochujang pork.
BTW: this recipe freezes very well. Simply cook, cool, then freeze in single serving sizes. ?
If you make this Crock Pot Korean Gochujang Pork make sure you snap a pic and tag #theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!
- Nestle the pork shoulder or butt into your crock pot. Whisk the gochujang, soy sauce, honey and chicken stock in a medium sized bowl and pour over the pork. Set your crock pot to low for 8-10 hours.
- Remove the pork from the crock pot and place it in a large bowl. Pour the juice that is in the crock pot into a medium sized pot and bring it to a boil on the highest heat level. Let it boil hard until it reduces to about 2 cups, 15-20 minutes.
- While the sauce is reducing, shred the pork using 2 forks. Pull it across the grain so that you can long strands rather than short chunks. When the sauce is finished, pour it over the pulled pork and gently toss so that everything is well coated.
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