Korean style pulled pork

hello world! things have been joyfully busy for us these days. thanks to kevin’s lighter school load in the month of January, we’ve had lots of opportunities to hang out with friends and family, and that has been a huge blessing! last weekend was the first of many weddings that we will be attending in 2014. we’re gearing up for another one in a few weeks! i love weddings. i always walk away both convicted and encouraged; convicted that i am not nearly as loving towards and thankful for kevin as God has called me to be, but encouraged that God is growing and sanctifying us to reflect His amazing love for His Bride, the Church.

anywhoo, moving on from the “food for thought” to the actual food! back in October we made some Dr. Pepper pulled pork. we only used about half of the pork shoulder and froze the other 5-6 pounds. then in November we made some Korean spicy chicken stew. we loved the flavors of the chicken stew and resolved that we would use those ingredients the next time we made pulled pork.

sooo we finally decided that it was time to cook the pork! it was fantastic! the flavor combinations are AMAZING and it is just soooo good. we’ve been eating it ALL week and will probably continue into the weekend and maybe next week because there’s so much meat! haha.


spicy pulled pork


  • 5-6 lbs pork shoulder
  • Salt & pepper
  • 4-5 small onions (cut in half)
  • 1/2 cup soy sauce
  • 1/4 cup red pepper powder
  • 1/8 cup crushed red pepper flakes
  • 1/8 cup Korean red pepper flakes
  • 1/2 cup minced garlic
  • 2/3 cup red pepper paste
  • 3 Tbs brown sugar
  • 4 cups water


1) Place half of your onions on the bottom of your slow cooker.

2) Generously salt and pepper the pork shoulder. Add the slow cooker. Place the rest of the onions on top of the meat.

3) Combine the last 8 ingredients together until the red pepper paste is well mixed/dissolved into the water. Pour the mixture over the meat.

4) Slow cook meat for 10 hours. After the 10 hours, place the meat on a cutting board and use two forks to shred the meat. Discard bones, skin, fat, tendons, etc.

5) Add all the liquid from the slow cooker and meat to a large pot over the stove. Boil on high to thicken the sauce. If the meat is too spicy, add more brown sugar or BBQ sauce to help cut through the heat.

6) Enjoy! Serve over rice, in tacos, over salad, anything!

This entry was published on February 6, 2014 at 7:00 pm and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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