In essence, it is chicken pot pie with a biscuit crust on top, served in a creamy soup.
| Prep Time: | 15 mins |
| Cook Time: | 8 hrs 10 mins |
| Total Time: | 8 hrs 25 mins |
| Servings: | 12 |
| Yield: | 1 4-pound roast |
Ingredients
- ⅔ cup gochujang (Korean hot pepper paste)
- 1 large onion, thinly sliced
- ½ cup apple cider vinegar
- ½ cup chicken stock
- ¼ cup honey
- ¼ cup brown sugar
- 2 tablespoons fresh ginger
- 1 tablespoon soy sauce
- 1 tablespoon yellow mustard
- 3 cloves garlic, minced
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 5 sprigs thyme, stemmed
- ½ teaspoon ground black pepper
- 1 (4 pound) boneless pork shoulder roast, trimmed
- ¼ cup butter, divided
- 1 tablespoon all-purpose flour
- 8 hamburger buns, split
- 3 green onions, thinly sliced
Instructions
- Combine gochujang, onion, vinegar, chicken stock, honey, brown sugar, ginger, soy sauce, mustard, garlic, cinnamon, salt, thyme, and black pepper together in a large bowl and mix well.
- Dredge pork in the gochujang sauce on all sides. Pour sauce into a slow cooker and add the pork. Spoon some of the sauce on top of the pork. Cover and cook on Low until pork roast shreds easily with a fork, about 8 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Place roast in a large bowl and shred the meat with 2 forks. Pour the sauce from the slow cooker into a pot over medium-high heat. Cover and bring to a boil. Uncover; reduce heat to a simmer.
- Mix 1 tablespoon butter and flour in a small bowl; combine with the sauce in the pot and mix well. Cook until heated through and slightly thickened, about 5 minutes. Remove from heat and stir again.
- Spread remaining 3 tablespoons butter over insides of buns. Place on a baking sheet.
- Toast in the preheated oven until golden brown, 5 to 7 minutes.
- Pour the sauce into the bowl with the shredded pork and mix. Top pork with green onions. Spoon pork over the toasted buns.
- Cook’s Note:
- Kaiser buns can be substituted for the hamburger buns if desired.
Nutrition Facts
| Calories | 341 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 2 g |
| Protein | 23 g |
| Saturated Fat | 5 g |
| Sodium | 627 mg |
| Sugars | 14 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
WOAH. This was GOOD! I was looking for a recipe to use up the tube of Gochujang paste that I had in the fridge.. From a previous recipe which I cannot recall. I just needed to use the stuff up & was very unfamiliar with it. That is how I came upon this recipe. When you see something that has only 5 stars, you take notice. I followed the recipe, except used beef roast as we don’t eat pork, and I only had 2# of the meat so I halved everything in the recipe. I used dried thyme since I was missing fresh herbs.. Aside from that, recipe was not deviated from. This is DELICIOUS. We have it on toasted buns with pickles, chow chow, or whatever other pickled thing we can find. But will be following others’ guidance and having it on corn tortillas, as well. Makes tons of leftover which is nice. Now I have found a very wonderful use for tubes of Gochujang & won’t be shying away from buying it again!
This was really good. We served coleslaw on the bun and also pickled ginger. This is a keeper.
Love this. Made as tacos with all the fixings. I make a mayo, lime, and avacado drizzle for the top. Freezers well for a quick snack or meal on the run.
This was enthusiastically received from a big group dinner we had recently. It’s a great and exotic change for pulled pork. Changes: Sadly, I could not get to the store and had to use Sriracha and a shake of red pepper flakes instead of the gochujang paste. I also used dried thyme. The big change, however, was serving these as tacos with small flour tortillas, sriracha mayo, thinly sliced radish, chopped green onion, chopped purple cabbage, chopped cilantro and fresh squeezed lime juice. It was very colorful and easy to make. Will definitely make again!
This was a fantastic dish – did not last long in our house!