Spicy Gochujang Pulled Pork
60% authentic · Korean-Fusion
A creative twist combining the tender texture of pulled pork with the bold, spicy, and slightly sweet flavors of Korean gochujang paste.
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Ingredients
- Pork shoulder3 lbs
- Gochujang (Korean chili paste)1/2 cup
- Soy sauce1/4 cup
- Honey1/4 cup
- Rice vinegar2 tbsp
- Sesame oil1 tbsp
- Garlic, minced3 cloves
- Ginger, grated1 tbsp
- Brown sugar1 tbsp
- Saltto taste
- Black pepperto taste
- Water1/2 cup
Steps
- 1
Preheat oven to 325°F (160°C).
- 2
In a bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, brown sugar, salt, and black pepper.
- 3
Place the pork shoulder in a Dutch oven or oven-safe pot. Pour the gochujang mixture over the pork, ensuring it's well coated.
- 4
Add water to the pot.
- 5
Cover tightly and bake for 4-5 hours, or until the pork is fork-tender.
- 6
Remove the pork from the pot and shred it using two forks. Skim excess fat from the cooking liquid.
- 7
Return the shredded pork to the pot and toss with the sauce. Simmer uncovered for 10-15 minutes to thicken the sauce if needed.
- 8
Serve warm, garnished with sesame seeds and green onions.
