Slow Cooker Gochujang Pork

Step 1

Generously salt and pepper pork shoulder. Place in slow cooker.

Step 2

Mix marinade ingredients in small bowl. Rub marinade all over pork shoulder with hands.

Step 3

Scatter onion and jalapeno over the top.

Step 4

Cover and cook until tender and falling apart, about 4 hours on high setting or 6-7 hours on low setting. This will depend on the thickness of the meat, so feel free to check for tenderness after the minimal time allowance.

Step 5

Open lid and shred pork with two forks, directly into the slow cooker. This will ensure the pork soaks up all the sauce. Let stand 10 minutes.

Step 6

Arrange top rack in oven so that it's 3-4 inches from the heat source. Set oven to broil and pre-heat for 10 minutes (while the shredded pork stands and absorbs the sauce).

Step 7

Using a slotted spoon, remove pork onto foil-lined baking sheet. Drizzle leftover sauce from the slow cooker over the pork. Broil at high heat until the pork is browned with crispy edges and charred bits, about 4-6 minutes. Watch carefully so that it doesn't burn too much.

Step 8

Transfer to serving plate and garnish with cilantro or green onion. Serve immediately or at room temperature.