Ingredients

• 1 large onion , thinly sliced
• 0.67 cups gochujang , Korean hot pepper paste
• 0.5 cups apple cider vinegar
• 0.5 cups chicken stock
• 0.25 cups honey
• 0.25 cups brown sugar
• 2 tablespoons fresh ginger
• 1 tablespoon soy sauce
• 1 tablespoon yellow mustard
• 1 tablespoon ground cinnamon
• 3 cloves garlic , minced
• 1 teaspoon salt
• 5 sprigs thyme , stemmed
• 0.5 teaspoons ground black pepper
• 1 , 4 pound
• 4 tablespoons butter , divided
• 1 tablespoon all-purpose flour
• 8 hamburgers buns , split
• 3 greens onions , thinly sliced

Instructions

1. 1 Combine onion, gochujang, vinegar, chicken stock, honey, brown sugar, ginger, soy sauce, mustard, cinnamon, garlic, salt, thyme, and black pepper in a large bowl and mix well.
2. 2 Dredge pork in gochujang sauce on all sides. Pour sauce into a slow cooker and add pork. Spoon some of the sauce on top of pork.
3. 3 Cook on Low until pork roast shreds easily with a fork, about 8 hours.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Place pork roast in a large bowl and shred meat with 2 forks. Pour sauce from the slow cooker into a medium pot over medium-high heat. Cover and bring to a boil. Uncover; reduce heat to a simmer.
6. 6 Mix together 1 tablespoon butter and flour in a small bowl until well combined; add to sauce in the pot and mix well. Cook until heated through and slightly thickened, about 5 minutes. Remove from heat and stir again.
7. 7 Spread remaining 3 tablespoons butter over insides of buns. Place on a baking sheet.
8. 8 Toast in the preheated oven until golden brown, 5 to 7 minutes.
9. 9 Pour sauce into the bowl with shredded pork and mix. Top pork with green onions. Spoon pork over toasted buns.

Nutrition per serving