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
- ½ cup gochujang
- ⅓ cup light brown sugar
- ⅓ cup low-sodium soy sauce
- 1 tsp sesame oil
- 1 tsp ginger, finely grated
- 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 Feeling
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