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.
1 tsp. salt (we used more than 1 tsp. of table salt*)
½ tsp. pepper (we used more than ½ tsp. of freshly ground black pepper*)
Small hamburger buns (optional)
Mustard Barbecue Sauce
1 tbsp. unsalted butter
½ yellow onion, grated
2 cloves garlic, grated
1 cup yellow mustard (such as French’s) (we used French’s)
1 tbsp. dry mustard
¾ cup cider vinegar
¾ cup packed light brown sugar
1 tsp. Tabasco
For the pulled pork: Preheat your oven to 300 degrees. Let the pork sit at room temp. for 30 minutes before seasoning it with the salt and pepper. Wrap the pork up tightly in aluminum foil and place it on a rimmed baking sheet that has a rack fitted on it (we lined the baking sheet with foil before placing the rack on). Stick the sheet in the oven and let the pork cook for 7 hours or until the pork reaches 200 degrees in the thickest part and can be easily pulled apart using a fork.
For the mustard barbecue sauce: When there’s 20 minutes left on the cook time for the pork, take a saucepan out and add the butter to it, setting the heat to medium-low. Once the butter’s melted, toss in the onion and garlic, stirring frequently for 3 minutes. Stir in the remaining sauce ingredients and let the sauce simmer for 15 minutes.
Once the pork’s cool enough for you to handle, remove the skin, bone and fat, throwing them away afterwards. Take the meat and shred it with a pair of forks. Place the pulled meat in a large mixing bowl, pouring the barbecue sauce over it afterwards, tossing to coat. Serve the pork on buns if you’re using them.
*We didn’t like how little the salt and pepper seemed on the pork so we added more. We didn’t measure how much more we used though, so season to taste !
When we tried the sauce before pouring it over the pork, it had so much pucker power to it ! Something magical happened though after it was tossed with the pork, almost all the pucker power disappeared ! The sauce just took on a sweeter flavor to it, we couldn’t explain it. Can’t explain it, but we loved it !
We got this recipe from Family Circle.
We weren’t paid in any form to promote French’s, Tabasco, or Family Circle.
¼ cup plus 2 tablespoons Creole or spicy brown mustard (we used Zatarain’s Creole mustard)
1 tablespoon molasses
2 tablespoons packed light brown sugar, divided
2 teaspoons paprika (we used smoked paprika)
Kosher salt and freshly ground black pepper
1 (3-to-4-pound) boneless pork shoulder
2 links andouille sausage (we used Roger Wood brand andouille)
1/3 cup mayonnaise
8 soft sesame buns
Pickle slices and potato chips, for serving (we used dill pickle slices and Lay’s Original potato chips)
Add the water, vinegar, ketchup, ¼ cup mustard, molasses and 1 tablespoon brown sugar to a 7- to 8-quart slow cooker, stirring until combined.
In a small mixing bowl, combine the remaining brown sugar, paprika, 1 teaspoon salt and ½ teaspoon pepper. Rub the mixture all over the pork, placing it in the slow cooker afterwards as well as adding in the andouille. Put the lid on the slow cooker and let it cook on LOW for 8 hours.
Take the pork and sausage out of the slow cooker and place it on a cutting board (or something else big enough to fit the pork and sausage on) to cool down a little bit. Skim off the fat from the cooking liquid before you strain it over a large skillet. Turn the heat up high enough for boiling to occur, letting it boil for 15 minutes or until the liquid’s been reduced by one-third (we had about 2 cups worth of liquid left after reducing).
Shred the pork using forks and coarsely chop the sausage. Pour enough of the cooking liquid over the meat to moisten it, seasoning the mixture with salt afterwards if you think it needs it.
In a small bowl (one-cup capacity is all that’s needed) mix the mayonnaise and remaining mustard together, spreading it on the buns afterwards. Fill with the pulled pork mixture and pickle slices. Serve potato chips on the side.
We love eating pulled pork and we love andouille so naturally we had to try this recipe ! This was delicious, the meat itself is good but it’s the sauce that really turns up the flavor on the pulled pork and andouille. The meat mixture can be a little heavy so it’s nice having that acidity from the pickles and the tanginess of the creamy spread to cut through that heaviness.
Recipe source unknown.
We weren’t paid in any form to promote Zatarain’s, Roger Wood or Lay’s.
4 pounds boneless pork shoulder, trimmed and cut into 4-inch pieces (With the size of our pork, this meant it was just going to get cut in half and that just seemed too big to get cooked in the time listed so we cut each half in half.)
1 tablespoon vegetable oil
1 onion, chopped (we used yellow onion)
4 cloves garlic, chopped
1 tablespoon tomato paste
2 cups low-sodium chicken broth
½ cup ketchup
¼ cup apple cider vinegar
4 hamburger buns or potato rolls (we used whole-wheat hamburger buns)
Take a bowl out and mix the following ingredients in it until combined: brown sugar, mustard powder, allspice, cayenne, 1 teaspoon salt and ½ teaspoon black pepper. Take half of the spice mixture and rub it all over the pork. Place the pork in a resealable plastic bag and place it in the fridge for 1 to 4 hours (we put ours in the fridge for a little over 2 ½ hours).
Preheat your oven to 350 degrees (we moved our rack down one from the middle). Take a large Dutch oven and pour the oil into it, setting the heat to medium. Once the oil’s hot, add the pork in and let it cook for 8 minutes or until browned all over, turning occasionally (we browned each side for 1-2 minutes). For ourselves, we could only fit 2 pieces in at a time and we had to pour a little more oil into the Dutch oven before browning the other two pieces of pork. Once the pork’s browned take it out of the Dutch oven and place it on a plate for now.
Toss the onion, garlic, 1 teaspoon of salt and a few grinds of black pepper into the Dutch oven, stirring constantly for 5 minutes or until the onions have softened. Add the tomato paste and the other half of the spice mixture in, continuing to stir for another 2 minutes. Add in the chicken broth, ketchup, vinegar and 2 cups of water, stirring to combine. Tear 1 bun into pieces and throw that into the Dutch oven as well. Add the pork back in and wait for simmering to occur.
Put the lid on the Dutch oven and place it in the oven. Cook for 2 hours or until the pork’s really tender (took 2 ½ hours* for us). Take the lid off the Dutch oven and cook it in the oven for 20 additional minutes or until the sauce thickens a little (we called it good at the 20 minute mark). Take the meat out and shred it using 2 forks. Place the shredded meat in a large mixing bowl and add enough sauce into the bowl so all of the pork gets coated in it. Serve the pork on buns, topped with coleslaw and pickles.
If you don’t want to cook this in the oven, the original recipe offers a slow cooker option where you follow the directions until the end of step 3, using only ½ onion and omitting the water. Place everything in a 4- to 6-quart slow cooker, put the lid on the slow cooker and cook on LOW heat for 7 hours. We haven’t tried this method ourselves but we felt like we should tell you about it just in case you’d rather use this method instead.
*We checked at the 2 hour mark and when we saw that it wasn’t “really tender” we flipped the pieces of pork over and cooked it for another 30 minutes.
We love this recipe. The meat has a sweetness and some spice to it but it’s more on the subtle side. While we were shredding it, we couldn’t keep our hands off of it. We MIGHT have ate more than we should have. It’s like chips, you can’t stop at just one ! Once the sauce is added on though, it amplifies the flavor. The coleslaw adds a crunch and some definite heat to the sandwich. All the flavors and the crunch from the pickle come through and work well with the other components. The crunch from the toppings is a nice contrast against the tender meat.
1 tsp. ground pepper (we used freshly ground black pepper)
3 pounds boneless pork shoulder (Boston butt), cut into 4 equal pieces (we used a boneless pork shoulder picnic roast)
1 ½ cups cider vinegar
½ cup water
4 garlic cloves, minced
8 soft sandwich rolls, split (we used Cobblestone White Sub)
Store-bought barbecue sauce for serving (optional)
Preheat your oven to 350 degrees with racks in the lower and upper portions (we put our racks on the highest and lowest positions). In a small mixing bowl, mix the sugar, cayenne, salt and pepper together until thoroughly combined.
Take a 5-quart Dutch oven or large heavy-bottomed pot out (we went with the Dutch oven) and place the pork in it. Rub the spice mixture all over the pork.
In a bowl with at least a 4-cup capacity, mix the vinegar, water, and garlic together, pouring it over the pork afterwards. Put a lid on the Dutch oven and stick it in the oven on the lower rack. Cook the pork for 2 to 2 ½ hours or until it’s really tender and is easy to pull apart with a fork (we cooked our for roughly 2 hours and 15 minutes).
Take the pork out of the Dutch oven, making sure not to throw away the juice that’s left in the Dutch oven. Using 2 forks, shred the meat and place it in a large container afterwards. Add enough juice from the Dutch oven to moisten the pork, tossing the pork so it all gets moistened (we didn’t need all the juice but we poured it all in anyways because it would’ve been a sin to let any of it go to waste). Add the shredded pork to the rolls, topping with barbecue sauce if you’d like (we didn’t use any barbecue sauce).
Oh my god, this was so f*$@ing delicious ! Fights could break out over someone getting more than their share. The inner parts of the meat are tasty but the outer crust portion is even more flavorful. You got the tang from the vinegar and got heat from the peppers. We also love this recipe because it was so easy to make ! We tried some barbecue sauce with the pulled pork but it didn’t taste nearly as good together as the pulled pork on its own. It’s best to let the pork and juices shine brightly all on their own. The recipe serves 8 but if you love it as much as we do, you can hide half of it for yourself and just lie and tell your family it only serves 4 ! The recipe mentions sandwich rolls but use whatever you want to.
Recipe source unknown.
We weren’t paid in any form to mention Cobblestone.
2 onions, peeled and quartered (we used sweet onions)
1 whole pork butt (pork shoulder roast) (we used a 6 ½ lb. roast)
Salt and black pepper to taste (we used freshly ground black pepper and 1 tsp. of kosher salt)
One (11-ounce) can chipotle chiles in adobo sauce
Two (12-ounce each) cans Dr. Pepper
4 tablespoons packed brown sugar (we used light brown sugar)
Turn the oven on and set it to 300 degrees F.
Take a pot out (we used our oval roasting pan) and put the onion quarters in first.
Now take your pork and put it in next, letting it rest on top of the onions. Sprinkle however much salt and pepper you want over the pork now.
Take the can of chipotles and sauce and pour it over the pork (we try to keep all the actual chiles on the pork).
Now add the Dr. Pepper in over the chipotles. In the soda that’s accumulated at the bottom, toss the brown sugar in, giving it a quick stir so it gets combined with the soda and adobo sauce).
Put a lid on the pot and stick it in the oven (for us, this meant moving the oven rack down one level) and let the meat cook for a minimum of 6 hours (6 hours exactly worked perfectly for us), making sure to flip the pork over 2 or 3 times* during that time.
Test the meat for doneness at the 6 hour mark. If the meat’s falling apart and when you take a bite the meat feels tender, then it’s done.If you feel like it’s not done yet, simply stick the pork back in the oven for 30 minutes at a time until the pork is where it needs to be for doneness.
Pull the pork out of the pot and shred all the meat (it’s best to shred the meat right after it’s out of the oven, it makes it a lot easier to remove the globs of fat you might come across).
If you see any fat pooled up at the top of the juice left in the pot, take a spoon and skim it out (we didn’t see how to do that without losing a lot of juice so we just decided to leave the liquid as is). Take your shredded meat and put it back in the pot, stirring to toss the meat in the liquid.
*We flipped the pork every 1 to 1 ½ hours.
You definitely get some heat from the meat but you’ll get a nice burst of sweetness when you eat one of the quartered onion piece. We used this for a pulled pork sandwich but you could use this meat in other things as well.
This recipe came from a Pioneer Woman (Ree Drummond) cookbook.
We weren’t paid in any form to promote Dr. Pepper, Pioneer Woman or Embasa.