This slow cooker BBQ pulled pork is a tasty twist on a classic! The pork cooks slowly to become super tender, and the gochujang adds a nice kick of flavor that balances perfectly.
I love how easy it is to just set it and forget it. My secret? I often pile it on sandwiches or tacos for a fun meal. You’ll want to savor every bite… and maybe sneak another! 😄
Key Ingredients & Substitutions
Pork Shoulder: This cut is great for slow cooking as it’s tender and flavorful after hours in the cooker. If you want a leaner option, you can use pork loin, but it won’t be as juicy. Also, beef chuck roast works well if you’re looking for a different flavor.
Gochujang: This Korean chili paste adds depth and heat with a touch of sweetness. If you can’t find it, you can use sriracha and a bit of sugar for custom heat. However, it won’t have quite the same complex flavor, so try to use gochujang when possible.
Apple Cider Vinegar: This ingredient adds tanginess to balance the sweetness. White vinegar or rice vinegar can be substitutes, but they might slightly alter the taste. I personally love the brightness apple cider brings to the dish!
Brown Sugar: It adds sweetness and helps caramelize the pork. You can swap it for honey or maple syrup, but again, this will change the flavor profile a bit.
How Do I Ensure My Pulled Pork Is Tender and Shreddable?
Getting perfectly tender pulled pork is all about cooking low and slow. The long cooking time breaks down the connective tissues in the pork, making it easy to shred. Here’s a straightforward guide:
- Trim excess fat, but leave some for moisture. It enhances flavor.
- Mix all your sauces and seasonings to create a rich marinade.
- Cook on low for 8-10 hours or high for 4-6 hours. Low and slow is key!
- After cooking, let the pork rest before shredding to keep it juicy.
- Use two forks to shred, tossing in the sauce for flavor.
Remember, the key to tenderness is patience. Don’t rush the cooking time for the best results!
Slow Cooker BBQ Pulled Pork with Gochujang
Ingredients You’ll Need:
For the Pulled Pork:
- 3-4 lbs pork shoulder (or pork butt)
For the Sauce:
- 1 cup gochujang (Korean chili paste)
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- Salt to taste
For Garnishing:
- Fresh cilantro, chopped
- Green onions, sliced
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus cooking time, which is either 8-10 hours on low or 4-6 hours on high in your slow cooker. Perfect for a day when you want to set it and forget it!
Step-by-Step Instructions:
1. Prepare the Pork:
Begin by trimming any excess fat from the pork shoulder. Then, cut it into large pieces; this will make it easier to handle in the slow cooker. Set the pork aside for a moment while you make the sauce.
2. Make the Gochujang Sauce:
In a mixing bowl, combine the gochujang, apple cider vinegar, brown sugar, soy sauce, ketchup, Worcestershire sauce, garlic powder, onion powder, smoked paprika, black pepper, and a pinch of salt. Mix everything well until it becomes a smooth and well-combined sauce. This sauce is what makes the pulled pork special!
3. Cook the Pork:
Place the pork pieces into the slow cooker. Pour the gochujang mixture over the meat, ensuring that all pieces are nicely coated in the sauce. Cover the slow cooker with its lid and set the temperature—cook on low for 8-10 hours or on high for 4-6 hours. The pork is ready when it’s tender and easily shreds with a fork.
4. Shred the Pork:
Once the cooking time is up, carefully remove the pork from the slow cooker to a plate and let it rest for a few minutes. Using two forks, shred the meat into bite-sized pieces. It should come apart easily if it’s cooked just right!
5. Combine and Serve:
Return the shredded pork back to the slow cooker. Stir it into the remaining sauce to mix everything up and blend the flavors. Serve the pulled pork warm, and don’t forget to sprinkle some chopped cilantro and sliced green onions on top for garnish. Enjoy it on its own, in sandwiches, or as a topping for rice or tacos!
Enjoy your Slow Cooker BBQ Pulled Pork with Gochujang!
Can I Use a Different Cut of Pork?
Yes, you can substitute pork shoulder or butt with pork loin or tenderloin, but keep in mind that these cuts are leaner and may dry out more easily. If using pork loin, reduce the cooking time to avoid overcooking, and consider adding a little extra fat or moisture to the sauce to compensate.
Can I Make This Recipe Spicier?
Absolutely! If you love heat, try adding extra gochujang or mix in a teaspoon of crushed red pepper flakes to the sauce. You could also serve it with a spicy dipping sauce on the side or some sliced jalapeños for an extra kick!
What Can I Substitute for Gochujang?
If you can’t find gochujang, you can make a substitute by mixing equal parts miso paste and red chili powder. Alternatively, use sriracha or another chili paste, but start with less as they tend to be spicier. Adjust to your taste as you go!
How Do I Store Leftover Pulled Pork?
Store any leftover pulled pork in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. To reheat, simply thaw overnight in the fridge, then warm it gently on the stove or in the microwave, adding a bit of extra sauce if needed to keep it moist.
