Korean Pork Crack (Jeyeuk Bokkum)

• 3 pounds Pork butt roast, or boneless country style ribs
• 1/3 cup Korean red pepper paste (gochujang)
• 3 tablespoons finely minced garlic
• 2 tablespoons finely minced ginger or ginger paste
• 4-5 chopped shallots (about 1/3 cup)
• 2 tablespoons Tamari or low sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons Seasoned soybean paste (ssamjang)
• 1 tablespoon Sherry wine
• 1 tablespoon rice wine vinegar
• 1 tablespoon Toasted Sesame Oil
• 1 tablespoon Honey
• 2-3 tablespoons Toasted sesame seeds
• 1 bunch chopped scallions

1. Combine the ingredients from the Gochujahng paste through the honey in a slow cooker and mix well.
2. Add the pork butt or ribs, and turn them over in the mixture until they are thoroughly covered with the sauce mixture.
3. Cover, and cook on low for 6-8 hours, or on high for 4-6 hours.
4. Shred the pork in the sauce with a pair of forks.
5. Sprinkle with the sesame seeds and scallions.
6. Now the fun starts!! Steam some rice and make lettuce wraps with some KPC, rice, a lettuce leaf, shredded carrots, cucumbers or bean sprouts, and kimchi. Or make a bowl of bimimbap with rice, bean sprouts, garlicky greens, mushrooms, and a fried egg on top. SO GOOD.

butt roast, korean red pepper, garlic, ginger, shallots, soy sauce, brown sugar, soybean paste, sherry wine, rice wine vinegar, sesame oil, honey, sesame seeds, scallions

Taken from food52.com/recipes/27081-korean-pork-crack-jeyeuk-bokkum (may not work)