After the great success we had yesterday with @Chris’s Gochujang BBQ Ribs, we decided to try something new and Gochujang today!
Since we had a large amount of Gochujang left from our Amazon purchase (https://www.amazon.com/Seriously-Korean-Gochujang-Gluten-Free-Chemical-Free/dp/B00ZLV1BSI/), we decided to make some Gochujang pulled pork. This is how we did it:
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Mix 7 ounces of Gochujang, 2.5 tablespoons of soy sauce, 3 tablespoons of seasoned rice vinegar, 2 teaspoons of sesame oil, 5 bags of Splenda
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throw into a pressure cooker, mix with 7 ounces of water
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take 4 pork tenderloins (about 5 lbs), cut in 1.5" pieces across the grain, toss into the pressure cooker, mix well
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pressure cook for 2 hours
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take 2 forks and shred the pork
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leave it in the pressure cooker, open, for 15 minutes before eating (to evaporate some of the water)
You now have about 5.5 lbs of Gochujang pulled pork, it’s delicious with a wonderful tangy bite to it!
Carbs: the 7 ounces of sauce represent 70 carbs for 5.5 lbs of meat and sauce. For 88 ounces, there is less than 1 carb per ounce of finished product.
Do note that different Gochujang sauces vary in number of carbs. The recommendation I read is that it should not have sugar or related elements in the first 3 or 4 components.