Crockpot Korean Gochujang Pulled Pork
Set it in the morning, come home to fall-apart tender Korean-style pulled pork with a sweet-spicy gochujang glaze — 42g of protein per serving and zero effort required.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 5 days or freeze portions for up to 3 months.
- Batching: The low-and-slow cooking makes even the cheapest pork shoulder incredibly tender.
- Reheat: Reheat in the microwave for 2 minutes, or in a skillet with a splash of broth to keep it moist.
EXECUTION STEPS
THE MACRO PREP
Whisk together gochujang, soy sauce, rice vinegar, brown sugar, sesame oil, garlic, and ginger in a bowl.
HIGH HEAT SEAR
Place quartered onion at the bottom of the slow cooker. Set the pork shoulder on top.
VEGGIE STEAM-SAUTÉ
Pour the gochujang sauce and chicken broth over the pork.
HIGH HEAT SEAR
Cover and cook on Low for 8-10 hours or High for 5-6 hours until the pork shreds easily with a fork.
STEP 5
Remove pork and shred with two forks. Skim fat from the cooking liquid.
STEP 6
Return shredded pork to the slow cooker and toss with the cooking liquid.
STEP 7
Serve in lettuce wraps or over steamed rice, garnished with green onions and sesame seeds.
PRIMARY CATEGORY
EXPLORE MORE Crockpot ProteinFULL EXECUTION PLANS
5-DAY HIGH PROTEIN MUSCLE GAIN PLAN ›GROCERY LIST
servings
- 3 lbs pork shoulder (boneless), trimmed of excess fat
- 3 tablespoons gochujang (Korean red pepper paste)
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 6 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium onion, quartered
- 1/4 cup low-sodium chicken broth
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- Lettuce leaves or steamed rice for serving