Korean Pulled Pork

Beverley Williams


I wanted something different from the typical pulled pork.

NOTE: I get my gochujang sauce at the Asian market near my house but you can order it online if you are not near a market.


☆☆☆☆☆ 0 votes

25 Min
6 Hr 55 Min
Slow Cooker Crock Pot


  • 4 lb
    pork shoulder roast
  • 1/2 c
    low sodium soy sauce
  • 3 Tbsp
    korean hot pepper sauce (gochujang)
  • 3 Tbsp
    hoisin sauce
  • 3 Tbsp
  • 3 Tbsp
    rice vinegar
  • 2 Tbsp
  • 2 Tbsp
    sesame oil
  • 2 tsp
    chinese five spice powder
  • 1/2 tsp

How to Make Korean Pulled Pork


  1. In a bowl, combine all ingredients except the roast.
  2. Whisk together until smooth and very well blended.
  3. Trim the fat off the roast. Place the roast into a slow cooker.
  4. Pour the mixture over the roast. Turn the roast to coat well and rub the mixture into it.
  5. Cover and cook on high 6 hours or until the roast it done. Every hour or so bast the roast with the drippings.
  6. When the roast is fully cooked remove it to a cutting board. Let it rest 15 minutes. turn the slow cooker down to low.
  7. Shred the pork using forks. Return the shredded meat to the slow cooker.
  8. Pour the Korean BBQ Sauce over the pork.
  9. Stir to mix. Let it cook for 20 more minutes to blend the flavors.
  10. Serve on buns.

Printable Recipe Card

About Korean Pulled Pork

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Korean

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