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In a medium-sized bowl, whisk the chicken stock, gochujang, soy sauce, and honey.
Put the pork into your slow cooker and then pour the sauce over the top.
Cook the pork for 4-6 hours on high heat or 8-10 hours on low heat.
Remove the pork from the slow cooker and place it into a baking dish. Pour the juice that is in the slow cooker into a small pot and bring it to a boil. Let it boil hard until it thickens and becomes saucy. Pour or scoop the fat off of the sauce.
While the sauce is reducing, shred the pork using 2 forks. Pull it across the grain to make long strands rather than short chunks. When the sauce is finished, pour it over the pulled pork and gently toss so everything is well coated.