Today was a “Hop to it”, kind of day. After a work call in the morning, I took a break to water the flowers and get a slow cooker meal put together. I wanted to be able to work for the rest of the afternoon and evening without having to worry about rushing to put dinner together. Which, made this slow cooker Gochujang pork and peppers recipe the perfect experiment for today.

Inspired by recipes from A Glug of Oil and Inspired Taste, this Gochujang Pork and Peppers Recipe takes ten minutes to throw together and 3-6 hours in the slow cooker, depending on your time constraints. As a bonus, the leftovers taste amazing in whole-wheat tortillas. They’ll be the easiest, tastiest rice and pork burritos you’ve ever had. Additional sauces aren’t necessary but they would enhance the wraps if so desired.

Gochujang Pork and Peppers

Ingredients

• 2 Pork Tenderloins
• 3 Tbsps Olive Oil
• 2 large Onions, peeled and sliced
• 2 or 3 Green, Red, and/or Yellow Bell Peppers, unseeded and sliced
• 227g White Mushrooms, or mushrooms of your choice, sliced
• 4 cloves of Garlic, peeled and finely chopped
• 400g can of Tomato Sauce (Or crushed/diced tomatoes)
• 2-3 Tbsps (or to taste), Gochujang Paste

Instructions

1. Heat the olive oil in a large frying pan. Lightly season the pork with desired spices. Brown the pork to seal it and then place it in the slow cooker.
2. Add the garlic, onions, Gochujang paste, mushrooms, and peppers to the same frying pan. Allow the onions and mushrooms to color but don’t let them burn. Place the mixture into the slow cooker on top of the seasoned pork.
3. Now add the rest of the ingredients, tomatoes including their juices. Add a bit more Gochujang paste if you really like heat; just be careful- especially, if serving the dish to guests.
4. Place the lid on the slow cooker, and cook on low for 7-8 hours or high for 3-4.
5. Serve on top of rice or with bread.

Related:

Crispy Chickpeas with Pork Recipe

Slow Cooker Balsamic Pork Loin Recipe

4 Ingredient Stuffed Pork Tenderloin Recipe