Pulled pork with Korean flavours

Thinly sliced belly is the most frequent way pork is served in Korea, but the piquant combination of gochujang, apple vinegar, garlic and ginger make an excellent pulled pork.

  • 20 mins preparation
  • 8 hrs cooking
  • Serves 6
  • Print


Pulled pork with Korean flavours
  • 1 onion, finely chopped
  • 4 clove garlic, finely chopped
  • 1 kilogram free-range pork shoulder, trimmed of any thick outer layer of fat
  • 1 1/2 teaspoon salt
  • 3 teaspoon korean red pepper flakes
  • 3cm x 3cm piece ginger, peeled and crushed
  • 1/3 cup soy sauce
  • 1/2 cup korean apple vinegar
  • 2 tablespoon gochujang
  • 1/4 cup soft brown sugar


Pulled pork with Korean flavours
  • 1
    Lay onion and garlic on bottom of a slow cooker.
  • 2
    Rub pork all over with the salt and red pepper flakes and place on top of onion and garlic in the slow cooker.
  • 3
    Mix remainder of ingredients and pour over pork. This should be enough liquid for most slow cookers but if you’re using a very large one, you might need to add a bit of water to bring the liquid level up.
  • 4
    Turn on slow cooker, timed for 8 hours.
  • 5
    Once cooking is finished, remove pork to a large bowl and shred it using two forks – it should fall apart easily.
  • 6
    Strain what remains in the slow cooker into a sieve over a bowl and retain the liquid. Place the solids from the sieve back into cooker.
  • 7
    Add 1 cup of the liquid and the pulled pork. Cook gently just for 4–5 minutes, stirring to combine the pork and sauce.
  • 8
    Serve wrapped in cos or iceberg lettuce cups with steamed rice, dipping sauces and side dishes such as kimchi, pickled daikon and julienned spring onion.

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