Preheat oven to 375°F /190°C Season pork shoulder with salt, pepper and sugar.
Heat a large dutch oven over medium high heat and add cooking oil. Add seasoned pork and sear each sides about 2 to 3 minutes or until golden brown all around.
Add onion, ginger, garlic, chicken stock and gochujang. Combine everything well and bring it to boil. When it starts boil, braise in preheated oven for 2 hour. Turn pork over a couple times while braising.
Remove pan from oven, remove pork and reserve for 15 minutes, tented with aluminum foil. Shred pork with 2 forks carefully.
Add cooking liquid as much as you want into pulled pork and mix. Serve as taco, loaded potato, sliders or a rice bowl. Enjoy!