For the Slow Cooker:
3 cloves garlic, whole
1 onion, coarsely chopped
2 cups low-sodium chicken broth
¼ cup gochujang
1 tsp ginger, finely grated
2 tsp soy sauce
salt and pepper, to taste
5 lb pork butt
For the Korean Sauce:
½ cup gochujang
⅓ cup light brown sugar
⅓ cup low-sodium soy sauce
1 tsp sesame oil
1 tsp ginger, finely grated
Serve with:
bib lettuce leaves, whole
1 green onion, thinly sliced
1 tsp sesame seeds
hoisin sauce
INSTRUCTIONS
- Spread the garlic and chopped onion out over the bottom of a 5 to 6-quart slow cooker. Add the two cups of chicken broth.
- In a small bowl, combine the gochujang, ginger, soy sauce, salt and pepper. Cut the pork butt into a few large pieces and rub with the gochujang mixture.
- Lay the pork onto the onions and garlic in the slow cooker. Cover and cook on low for 7 to 8 hours, until the pork is tender and falling apart.
- About 15 minutes before the pork is done cooking, prepare the sauce. In a small saucepan, combine the sauce ingredients and cook over medium heat until the sugar has dissolved. Set aside.
- Once tender, remove the pork from the slow cooker and discard the cooking liquid. Pull the pork into shreds using two forks and toss with the Korean Sauce.
- Serve the pork with thinly sliced green onion and sesame seeds on whole bib lettuce leaves. Drizzle with hoisin sauce, if desired. Serve immediately.
Source: That Oven Feelin'
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