From NY Times. Based on first attempt: It was delicious.
Ingredients
For the Pork:
5 garlic cloves, grated on a Microplane or minced
2 tablespoons brown sugar or honey
1 tablespoon Korean chile flakes (gochugaru) or other chile flakes (Maras, Aleppo or crushed red pepper)
1 tablespoon kosher salt, more to taste
1 teaspoon ground black pepper
5 pounds boneless pork shoulder, cut into two or three pieces
For the Sauce:
1 tablespoon peanut oil
4 garlic cloves, grated on a Microplane
2 tablespoons grated fresh ginger root
⅓ cup gochujang (Korean chile paste) or other chile paste or sauce such as Sriracha
¼ cup soy sauce
2 tablespoons ketchup
2 tablespoons mirin
2 tablespoons honey
1 tablespoon rice wine vinegar
1 teaspoon Asian fish sauce
1 teaspoon sesame oil
Instructions
1. To prepare pork, combine garlic, brown sugar, chile flakes, salt and pepper. Rub marinade all over pork. If you have time, cover and refrigerate for 1 hour to up to 24 hours. Otherwise, proceed with recipe.
2. Set electric pressure cooker to sauté (or use a large skillet). Add pork in batches and sear until browned all over, about 2 minutes per side. Add 3/4 cup water to pot (or to skillet to deglaze, then move to pot), cover, and set to cook for 90 minutes on high pressure. Or cook in a slow cooker for 5 to 7 hours until tender.
3. While pork cooks, prepare sauce: In a small pot, warm peanut oil over medium heat. Add garlic and ginger, and sauté until fragrant, 1 to 2 minutes. Add remaining ingredients and bring to a simmer. Cook 1 to 2 minutes (not too much, it gets really thick quickly). Set sauce aside. (It can be made up to 1 week ahead and stored in the refrigerator.)
4. Manually release steam. Let pork cool until you can handle it, then shred it into bite-size pieces. Pork can be made to this point up to 3 days ahead.
5. While pork cools, strain liquid from bottom of pot. Pour off fat (or chill liquid, then scoop off solidified fat with a spoon). Reserve.
6. When ready to serve, heat broiler. Toss pork with sauce and 1 to 2 tablespoons cooking liquid — just enough so pork is evenly coated but not wet or runny. Spread mixture on a rimmed baking sheet, and broil until crisped on top, 2 to 3 minutes; it will char in places, and that’s fine.