Get ready to transform your kitchen into a Korean culinary paradise with this incredibly easy and mind-blowingly delicious Slow Cooker Shredded Korean Pork! Imagine tender, succulent meat infused with a perfect balance of sweet, spicy, and umami flavors that will transport you straight to the bustling streets of Seoul. Whether you're a busy home cook or a foodie looking for an impressive yet effortless dish, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: Korean
Serves: 6 servings
Ingredients
- 2 lbs pork shoulder
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup gochujang (Korean chili paste)
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon sesame oil
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds
Instructions
- Trim any excess fat from the pork shoulder and pat dry with paper towels.
- In a medium mixing bowl, whisk together soy sauce, brown sugar, gochujang, minced garlic, grated ginger, and sesame oil until well combined to create the marinade.
- Place the pork shoulder into the slow cooker and pour the prepared marinade evenly over the meat, ensuring it's completely coated.
- Cover the slow cooker and set to low heat. Cook for 8 hours, allowing the pork to become tender and easily shredded.
- After 8 hours, remove the pork from the slow cooker and transfer to a large cutting board. Using two forks, shred the meat, discarding any large pieces of fat.
- Return the shredded pork to the slow cooker and stir in the cooking liquid to keep the meat moist and flavorful.
- Garnish with chopped green onions and sprinkle sesame seeds over the top before serving.
- Serve hot with steamed rice, in lettuce wraps, or as a filling for tacos or sandwiches.
Tips
- Choose the right cut: Pork shoulder (or Boston butt) is ideal for slow cooking due to its high fat content, which ensures tender, juicy meat.
- Don't skip the marinating step: Let the pork sit in the marinade for maximum flavor absorption, even if just for 30 minutes before cooking.
- Low and slow is the key: Cooking on low heat for 8 hours breaks down the meat's connective tissues, creating melt-in-your-mouth texture.
- Skim the fat: After cooking, you can remove excess fat from the cooking liquid for a cleaner, more concentrated flavor.
- Make ahead friendly: This dish tastes even better the next day, so don't hesitate to prepare it in advance.
- Get creative with serving: Try it in tacos, over rice, in lettuce wraps, or as a sandwich filling for versatile meal options.
- Fresh garnishes matter: The green onions and sesame seeds aren't just for looks - they add crucial fresh flavor and texture to the dish.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 120mg
