- 5-pound boneless pork butt, trimmed and cut into 2-inch cubes
- 3/4 cup gochujang, divided
- 6 tablespoons white miso, divided
- 1 bunch fresh cilantro, stem minced, leaves left whole, reserved separately
- 1/4 cup hoisin sauce
- 3 ounces fresh ginger, peeled and cut into 3 chunks
- 2 tablespoons grapeseed or other neutral oil (we used vegetable oil)
- 2 large yellow onions, thinly sliced
- Kosher salt and ground black pepper
- 3 tablespoons unseasoned rice vinegar
- Hamburger buns, pickled jalapeños, Gingery Pickled Carrots, and Gochujang Sour Cream, to serve (recipes for the Gingery Pickled Carrots and the Gochujang Sour Cream below)
- Move the rack in your oven down to the lower-middle position before preheating the oven to 325 degrees. Place the pork, 1/2 cup of the gochujang, 2 tablespoons of the miso, cilantro stems, hoisin, ginger and 1 cup of water in a large Dutch oven, stirring to combine. Set the Dutch oven over medium-high heat, waiting for simmering to occur. Once simmering, put the lid on the Dutch oven and place it in the oven. Let the pork cook for 3 hours or until it pulls apart easily using two forks.
- While the meat cooks, take a 12-inch nonstick skillet out and pour the oil into it, setting the skillet over medium-high heat. Once the oil’s hot and shimmering, add in the onions and 1/2 teaspoon salt, turning the heat down to medium once they’re both in. Cook for 15 minutes or until the onions look golden, stirring now and then during that time (it took us longer than 15 minutes). Mix the miso into the onions, stirring constantly for 5 minutes or until the miso begins to brown. Take the miso onions out of the skillet and put them on a plate to cool down, covering them once they’re cool and putting them in the fridge until they’re ready for use later on.
- Once the pork is tender, remove it using a slotted spoon and put it in a large bowl (we used a large plate). Once the pork is cool enough for you to handle, shred it into bite-size pieces, throwing away any globs of fat. Going back to the Dutch oven, take the ginger chunks out of the liquid, throwing them away. Tilt the Dutch oven so all of the liquid pools to one side, skimming and throwing away as much of the fat on the surface as possible (we didn’t get rid of the fat). Put the Dutch oven over medium-high heat and let the liquid cook for 5 to 7 minutes or until a spatula (we used a spoon) run through the sauce leaves a trail behind (took us longer than 7 minutes).
- Whisk in the remaining 4 tablespoons (1/4 cup) of gochujang into the sauce until combined. Mix the pork and onions into the sauce, turning the heat down to medium afterwards. Stir the pork around constantly for 5 to 10 minutes or until all of the pork and onions are heated through. Take the Dutch oven off the heat and stir in the vinegar to combine. Taste the pulled pork and season to taste with pepper (we didn’t add any pepper). Place the meat on the buns, topping with the cilantro leaves, pickled carrrots, gochujang sour cream, and pickled jalapeños.
Gingery Pickled Carrots
- 1 cup unseasoned rice vinegar
- 1 tablespoon white sugar
- 1 teaspoon kosher salt
- 3 medium carrots, peeled and shredded on the large holes of a box grater
- 2-inch piece fresh ginger, peeled and sliced into thin rounds
- Whisk the vinegar, sugar and salt together in a large bowl before adding the carrots and ginger, stirring to coat the carrots and ginger in the vinegar mixture. Cover the bowl and place it in the fridge for at least 3 hours or up to 24 hours (we made our pickled carrots the day before we made the pulled pork).
Gochujang Sour Cream
- 1/2 cup sour cream
- 4 to 6 tablespoons gochujang, to taste (we used 4 tablespoons)
- Mix the 2 ingredients together in a small bowl until combined (make sure to scrape the sides and the bottom of the bowl). Put a lid on the bowl and place it in the fridge until ready for use.
The components taste good separately but together are even better ! The pulled pork was tender, spicy and a little salty but the pickled carrots and jalapeños brought enough acidity to balance that spiciness out. You might think that this’d be too spicy between the jalapeños and the gochujang in both the pork and the the sour cream but the sour cream itself, the pickling and probably the bread as well allows you to get a spiciness that you’ll notice without overpowering the other flavors in this. The onions are so tender that you’ll barely notice them as you’re eating this ! This was a different (but tasty) take on pulled pork.
This recipe came from Milk Street.
We weren’t paid in any form to promote Milk Street.
Take care everybody !