📖 Instructions

1. Get the pork ready: Take your pork shoulder (about 3-4 pounds) and trim off any extra thick bits of fat. Don’t go overboard, though – a little fat adds flavor and keeps the pork moist during the long cooking time. Seriously, don't skimp on the fat; you'll regret it!
2. Make the sauce: In a mixing bowl, whisk together 1/2 cup of soy sauce, 1/4 cup of gochujang (Korean chili paste – you can find this at most Asian grocery stores or online), 2 tablespoons of brown sugar, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 2 cloves of minced garlic, and 1 teaspoon of grated ginger. Give it a good mix until everything's nicely combined. Don't be shy with the gochujang if you like things spicy!
3. Combine pork and sauce: Place the pork shoulder in your slow cooker and pour the sauce over it. Make sure the pork is nicely coated in the saucy goodness. Use your hands, if needed, to really massage that sauce in there. You want every nook and cranny covered!
4. Slow cook: Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-5 hours. The pork should be fall-apart tender when it's done. Trust me, the wait is worth it. Consider it an act of self-care; you deserve this deliciousness!
5. Shred the pork: Once the pork is cooked, take it out of the slow cooker and place it on a cutting board. Use two forks to shred the pork into bite-sized pieces. This should be super easy if it's cooked properly.
6. Reduce the sauce: Pour the sauce from the slow cooker into a large skillet. Bring it to a simmer over medium heat and let it reduce for about 10-15 minutes, or until it thickens slightly. Stir occasionally to prevent it from sticking. You want it nice and glossy.
7. Combine shredded pork and sauce: Add the shredded pork back to the skillet with the reduced sauce. Toss everything together until the pork is evenly coated. Mmm, that's what I'm talkin' about!
8. Cook the rice: While the pork is cooking, prepare your rice according to package instructions. I like using short-grain rice for this, but any rice will work just fine. Brown rice even
9. Assemble the bowls: Divide the cooked rice among bowls. Top with the spicy Korean pulled pork. Garnish with sliced green onions, sesame seeds, and a drizzle of extra sauce, if desired. I sometimes add a fried egg on top, too – it's amazing!
10. Serve and enjoy: Serve immediately and enjoy every single bite of your Slow-Cooker Spicy Korean Pulled Pork Rice Bowls! Seriously, savor it. You deserve it!