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.
PROTEIN 42g
CALORIES 375
P:E RATIO 11.2
TIME 490m
YIELD 8
P:E 11.2
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
3 lbs pork shoulder (boneless), trimmed of excess fat FLAVOR
3 tablespoons gochujang (Korean red pepper paste) FLAVOR
3 tablespoons low-sodium soy sauce FLAVOR
2 tablespoons rice vinegar FLAVOR
2 tablespoons brown sugar FLAVOR
1 tablespoon sesame oil FLAVOR
6 cloves garlic, minced FLAVOR
1 tablespoon fresh ginger, grated FLAVOR
1 medium onion, quartered FLAVOR
1/4 cup low-sodium chicken broth 42G PROTEIN
2 green onions, sliced (for garnish) FLAVOR
1 tablespoon sesame seeds (for garnish) FLAVOR
Lettuce leaves or steamed rice for serving CARB BASE
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
01
THE MACRO PREP
Whisk together gochujang, soy sauce, rice vinegar, brown sugar, sesame oil, garlic, and ginger in a bowl.
02
HIGH HEAT SEAR
Place quartered onion at the bottom of the slow cooker. Set the pork shoulder on top.
03
VEGGIE STEAM-SAUTÉ
Pour the gochujang sauce and chicken broth over the pork.
04
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.
05
STEP 5
Remove pork and shred with two forks. Skim fat from the cooking liquid.
06
STEP 6
Return shredded pork to the slow cooker and toss with the cooking liquid.
07
STEP 7
Serve in lettuce wraps or over steamed rice, garnished with green onions and sesame seeds.