Preparation

• Generously salt and pepper pork shoulder. Place in slow cooker.
• Rub the Gochujang Sauce all over pork shoulder with hands. Scatter onion and jalapeno over the top.
• Cover and cook until tender and falling apart, about 4 hours on high setting, or 6-7 hours on low setting.
• Open lid and shred pork with two forks, directly into the slow cooker. Let stand 10 minutes.
• Arrange top rack in oven so that it’s 3-4 inches from the heat source. Set oven to browl and pre-heat for 10 minutes.
• Using a slotted spoon, remove pork into foil-lined baking sheet. Drizzle leftover sauce from the slow cooker over the pork. Broil at high heat until the pork is browned with crispy edges and charred bits, about 4-6 minutes.
• Transfer to serving plate and garnish with cilantro or green onion. Serve immediately or at room temperature.