Slow Cooker BBQ Pulled Pork with Gochujang

There are days when I crave something deeply savory, sticky, slightly spicy, and irresistibly tender. That’s precisely when I turn to my favorite comfort food hero: Slow Cooker BBQ Pulled Pork with Gochujang. This dish takes everything people love about classic pulled pork—meltingly tender meat, sweet tangy sauce—and introduces it to the magical Korean ingredient that’s transformed my cooking in recent years: gochujang.

If your pulled pork routine has felt a little too ordinary lately, this might just be the recipe that shakes up your taste buds. It’s perfect for family dinners, meal prep, or impressing friends at gatherings, all while requiring barely any work beyond dropping everything in the slow cooker.

In this article, I’ll explain what gochujang is, how it transforms BBQ, and share my complete recipe with practical tips, so you can make this dish a regular star in your kitchen.

What Is Gochujang, Anyway?

Before diving into the recipe, let’s clarify a few terms. I believe knowing what goes into your food makes cooking (and eating) far more rewarding.

• Pulled Pork: Slow-cooked pork shoulder or butt, shredded into tender strands.
• BBQ Sauce: A sweet, savory sauce often used in American grilling and smoking.
• Gochujang: A traditional Korean fermented chili paste made from red chili pepper flakes, glutinous rice, fermented soybeans, and salt. It’s spicy, sweet, earthy, and deeply savory all at once.
• Fusion Cuisine: Combining elements from different culinary traditions to create new, exciting dishes.

So this recipe is truly fusion cooking at its best—a beloved American comfort food transformed with Korean flavors.

Why I’m Obsessed With This Recipe

I’m always looking for meals that taste gourmet but require minimal fuss. Here’s why this recipe hits my sweet spot:

• Bold, complex flavors: Gochujang brings a unique depth and heat that’s hard to replicate with any single ingredient.
• Effortless cooking: Everything simmers away in the slow cooker while you go about your day.
• Crowd pleaser: Whether it’s game day, a casual party, or Sunday dinner, it’s a hit.
• Versatile: Sandwiches, tacos, rice bowls, lettuce wraps… you’ll never get bored.
• Perfect for meal prep: The flavors only get better overnight.

Ingredients You’ll Need

Here’s what goes into my go-to version of this dish:

Ingredient Notes from My Kitchen

Over countless test runs, I’ve learned a few things:

How to Make Slow Cooker BBQ Pulled Pork with Gochujang

Here’s how I pull this off with minimal effort.

Ingredients

• 3–4 lbs pork shoulder or butt
• ½ cup gochujang paste
• ⅓ cup brown sugar
• ¼ cup soy sauce
• 2 tbsp rice vinegar
• 2 tbsp tomato paste
• 2 cloves garlic, minced
• 1 tsp onion powder
• ½ tsp ground ginger
• 1 cup chicken or beef broth
• Salt and black pepper, to taste

Instructions

• Make the sauce
  • In a bowl, whisk together gochujang, brown sugar, soy sauce, rice vinegar, tomato paste, garlic, onion powder, ginger, and broth.
• Prep the pork
  • Pat the pork dry with paper towels. Season generously with salt and pepper.
• Load the slow cooker
  • Place pork in the slow cooker. Pour sauce over it, ensuring the meat is coated. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours.
• Shred the pork
  • Remove pork, shred with two forks, and discard excess fat. Skim fat from sauce if desired.
• Combine and finish
  • Return shredded pork to the slow cooker, toss with sauce, and heat through.

My Best Tips for Success

• Don’t rush the cook time. Low and slow makes the meat tender and juicy.
• Adjust spice to your liking. If you’re spice-sensitive, start with less gochujang and taste as you go.
• Toast your sandwich buns. It’s a small step that makes sandwiches less soggy and adds texture.
• Use leftovers creatively. I stir extra pork into fried rice, soups, or tacos!

Delicious Serving Suggestions

Even though pulled pork sandwiches are classic, here’s how I like to change it up:

• Serve over steamed rice with sliced scallions and sesame seeds.
• Fill lettuce wraps for a lighter option.
• Make tacos with shredded cabbage and avocado.
• Use it for sliders at parties.
• Serve alongside roasted sweet potatoes or a crisp salad.

Nutritional Snapshot

Here’s a rough estimate for a 4 oz portion of this delicious pulled pork:

Storage & Reheating

This recipe is excellent for meal prep. Here’s how to store it:

• Fridge: Store in airtight containers for up to 4 days.
• Freezer: Freeze portions for up to 2 months.
• Reheat: Warm gently in a skillet with a splash of broth to keep it moist.

Frequently Asked Questions

Is gochujang super spicy?
No, it’s not extreme heat. It’s spicy but balanced with sweetness and umami. Start with less if you’re cautious.

Can I make this recipe in an Instant Pot?
Yes! Pressure cook on high for 50 minutes with a natural release for super tender meat.

What cut of pork should I use?
Pork shoulder (also called pork butt) is perfect because it has enough fat to stay juicy during slow cooking.

Can I make this recipe ahead of time?
Definitely! The flavors develop even more overnight, so it’s perfect for make-ahead meals.

What can I serve it with besides buns?
Rice, tortillas, lettuce wraps, or even baked potatoes are fantastic with this pork.

Final Thoughts

When I first combined gochujang with BBQ sauce, I wasn’t sure what to expect. But one taste made me a believer: the deep, smoky, spicy-sweet flavors of gochujang elevate pulled pork to something truly extraordinary. And the best part? The slow cooker does all the work for you.

If you’re ready to break out of your barbecue routine and wow your taste buds, give this Slow Cooker BBQ Pulled Pork with Gochujang a try. I promise—it’s worth it.

Happy cooking—and enjoy every tender, spicy, sticky bite!

Would you like this article condensed, expanded with more serving suggestions, or tailored in another way for your blog? Let me know how I can help make it perfect for you!