Gochujang Pulled Pork in the Slow Cooker

Name: Gochujang Pulled Pork in the Slow Cooker
Total time: 505
Yield: 12
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

Recipe by TheElusivePastry from allrecipes.com

Dinner 8 Hr. 25 Mins.

Ingredients

12 servings

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⅔ cup gochujang (Korean hot pepper paste)
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1 large onion, thinly sliced
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½ cup apple cider vinegar
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½ cup chicken stock
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¼ cup honey
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¼ cup brown sugar
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2 tablespoons fresh ginger
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1 tablespoon soy sauce
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1 tablespoon yellow mustard
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3 cloves garlic, minced

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1 tablespoon ground cinnamon
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1 teaspoon salt
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5 sprigs thyme, stemmed
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½ teaspoon ground black pepper
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1 (4 pound) boneless pork shoulder roast, trimmed
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¼ cup butter, divided
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1 tablespoon all-purpose flour
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8 hamburger buns, split
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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.