Enjoy the bold and savory flavors of Korean cuisine in this Slow Cooker Korean Pulled Pork Burger. Tender pulled pork is marinated in a spicy gochujang sauce, served with refreshing cucumber kimchi, and sandwiched between a toasted burger bun. It's a fusion of Korean and American flavors that will satisfy your taste buds!

Ingredients: 2 lbs pork shoulder, boneless. 1 cup soy sauce. 1/2 cup brown sugar. 1/4 cup rice vinegar. 1/4 cup gochujang paste. 4 cloves garlic, minced. 1 onion, finely chopped. 1 tsp ginger, minced. 1 cucumber, thinly sliced. 1/2 cup kimchi. 4 burger buns. Sesame seeds for garnish. Sliced green onions for garnish. Lettuce leaves for serving.

Instructions: In a slow cooker, combine soy sauce, brown sugar, rice vinegar, gochujang paste, garlic, onion, and ginger to make the marinade. Place the pork shoulder in the slow cooker and coat it with the marinade. Cover and cook on low for 6-8 hours until the pork is tender and easily pulled apart with a fork. While the pork is cooking, prepare the cucumber kimchi by mixing thinly sliced cucumber and kimchi in a bowl. Set aside. Once the pork is done, shred it using two forks right in the slow cooker, mixing it with the sauce. To assemble the burgers, toast the burger buns lightly. Place a few lettuce leaves on the bottom half of each bun. Add a generous portion of the pulled pork on top of the lettuce. Top with a spoonful of cucumber kimchi. Sprinkle with sesame seeds and sliced green onions for garnish. Drizzle with extra gochujang BBQ sauce if desired. Place the top half of the bun on top, and serve your Korean Pulled Pork Burger immediately.

Prep Time: 20 minutes

Cook Time: 6-8

Enjoy the bold and savory flavors of Korean cuisine in this Slow Cooker Korean Pulled Pork Burger. Tender pulled pork is marinated in a spicy gochujang sauce, served with refreshing cucumber kimchi, and sandwiched between a toasted burger bun. It's a fusion of Korean and American flavors that will satisfy your taste buds!

Ingredients: 2 lbs pork shoulder, boneless. 1 cup soy sauce. 1/2 cup brown sugar. 1/4 cup rice vinegar. 1/4 cup gochujang paste. 4 cloves garlic, minced. 1 onion, finely chopped. 1 tsp ginger, minced. 1 cucumber, thinly sliced. 1/2 cup kimchi. 4 burger buns. Sesame seeds for garnish. Sliced green onions for garnish. Lettuce leaves for serving.

Instructions: In a slow cooker, combine soy sauce, brown sugar, rice vinegar, gochujang paste, garlic, onion, and ginger to make the marinade. Place the pork shoulder in the slow cooker and coat it with the marinade. Cover and cook on low for 6-8 hours until the pork is tender and easily pulled apart with a fork. While the pork is cooking, prepare the cucumber kimchi by mixing thinly sliced cucumber and kimchi in a bowl. Set aside. Once the pork is done, shred it using two forks right in the slow cooker, mixing it with the sauce. To assemble the burgers, toast the burger buns lightly. Place a few lettuce leaves on the bottom half of each bun. Add a generous portion of the pulled pork on top of the lettuce. Top with a spoonful of cucumber kimchi. Sprinkle with sesame seeds and sliced green onions for garnish. Drizzle with extra gochujang BBQ sauce if desired. Place the top half of the bun on top, and serve your Korean Pulled Pork Burger immediately.

Prep Time: 20 minutes

Cook Time: 6-8

Enjoy the bold and savory flavors of Korean cuisine in this Slow Cooker Korean Pulled Pork Burger. Tender pulled pork is marinated in a spicy gochujang sauce, served with refreshing cucumber kimchi, and sandwiched between a toasted burger bun. It's a fusion of Korean and American flavors that will satisfy your taste buds!

Ingredients: 2 lbs pork shoulder, boneless. 1 cup soy sauce. 1/2 cup brown sugar. 1/4 cup rice vinegar. 1/4 cup gochujang paste. 4 cloves garlic, minced. 1 onion, finely chopped. 1 tsp ginger, minced. 1 cucumber, thinly sliced. 1/2 cup kimchi. 4 burger buns. Sesame seeds for garnish. Sliced green onions for garnish. Lettuce leaves for serving.

Instructions: In a slow cooker, combine soy sauce, brown sugar, rice vinegar, gochujang paste, garlic, onion, and ginger to make the marinade. Place the pork shoulder in the slow cooker and coat it with the marinade. Cover and cook on low for 6-8 hours until the pork is tender and easily pulled apart with a fork. While the pork is cooking, prepare the cucumber kimchi by mixing thinly sliced cucumber and kimchi in a bowl. Set aside. Once the pork is done, shred it using two forks right in the slow cooker, mixing it with the sauce. To assemble the burgers, toast the burger buns lightly. Place a few lettuce leaves on the bottom half of each bun. Add a generous portion of the pulled pork on top of the lettuce. Top with a spoonful of cucumber kimchi. Sprinkle with sesame seeds and sliced green onions for garnish. Drizzle with extra gochujang BBQ sauce if desired. Place the top half of the bun on top, and serve your Korean Pulled Pork Burger immediately.

Prep Time: 20 minutes

Cook Time: 6-8