Spread the whole cloves of garlic and the coarsely chopped onion over the bottom of a 5 to 6-quart slow cooker.

Pour in the two cups of chicken broth on top of the garlic and onion.

In a small bowl, combine the ¼ cup of gochujang, finely grated ginger, soy sauce, and a sprinkle of salt and pepper. Stir well to mix.

Cut the pork butt into a few large pieces. Rub the gochujang mixture all over the pork pieces to coat them evenly.

Lay the coated pork onto the onions and garlic in the slow cooker.

Cover the slow cooker and cook on low for 7 to 8 hours, or until the pork is tender and falling apart.

About 15 minutes before the pork is done, prepare the Korean sauce. In a small saucepan, combine the remaining ½ cup of gochujang, ⅓ cup of light brown sugar, ⅓ cup of low-sodium soy sauce, 1 tsp of sesame oil, and another tsp of finely grated ginger. Cook over medium heat until the sugar has dissolved. Set aside once done.

Once the pork is tender, remove it from the slow cooker and discard the cooking liquid. Use two forks to pull the pork into shreds.

Toss the shredded pork with the Korean sauce prepared earlier.

Serve the delicious pork on whole bib lettuce leaves. Top with thinly sliced green onion, sesame seeds, and drizzle with hoisin sauce if you like. Serve immediately and enjoy!