Gochujang Pulled Pork
Want to shake up that classic BBQ pulled pork? Put a spicy asian inspired spin on it with gochujang, a Korean chili paste.
Ingredients
- 3-4 lb pork shoulder (boneless or bone in)
- 2 tbsp yellow mustard
Dry Rub
- 3 tbsp salt
- 1½ tbsp ground black pepper
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 2 tsp Chinese five spice optional
- 2 tbsp your favorite BBQ rub
Gochujang BBQ Sauce
- 3 tbsp gochujang paste
- ½ cup light brown sugar
- ½ cup low sodium soy sauce
- ¼ cup hoisin
- 2-3 tbsp lime juice
- 2 tbsp minced garlic
- 1 tbsp minced/grated ginger
- ⅓ cup vegetable stock
Instructions
- Preheat the oven to 275° or your slow cooker to high.
- Pat your pork shoulder dry then brush all over with mustard
- Mix all of the dry rub ingredients together and sprinkle liberally on all sides of the shoulder.
- Place the shoulder in a crock pot (or if cooking in the oven, place deep roasting pan with a heavy lid).
- Next, pour all of the sauce ingredients into a bowl or blender and mix until combined. Pour the sauce over the shoulder.
- Put the lid on, and cook for 3-4 hours or until fall apart tender.
- Skim the fat off of the liquid in the pot, then take 2 forks and shred the meat, removing the bone if there is one.
- Transfer the shredded pork to a lined baking sheet and spoon on some of the cooking liquid.
- Set the broiler to high, and place the sheet pan on the second highest oven rack. Allow to broil until the meat us dark brown and crispy, about 6-8 minutes
- Garnish with green onion and sesame seeds. Serve on buns, in tacos, or alongside rice or your favorite BBQ sides.