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Two boldly flavored Asian ingredients transform traditional pulled pork
Milk Street Bowtie Miso-Gochujang Pulled Pork

Miso-Gochujang Pulled Pork

4 hours 1 hour active

Free

This Asian-inflected take on barbecue pulled pork was inspired by the “Pigalicious” wrap served at Bird & Ewe in Sydney. White miso and gochujang provide deep, savory-sweet notes and lots of complex flavor to oven-braised pork butt. Miso usually is sold in the refrigerator case; gochujang, or Korean red pepper paste, does not require refrigeration until the container is opened. Both are available in well-stocked supermarkets and Asian grocery stores. The pork cooks for about three hours; use this time to prep and cook the miso-seasoned onions that are combined with the meat after shredding.

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, stems 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
2 large yellow onions, thinly sliced
Kosher salt and ground black pepper
3 tablespoons unseasoned rice vinegar
Ingredients
  • 5

    pound boneless pork butt, trimmed and cut into 2-inch cubes

  • ¾

    cup gochujang, divided

  • 6

    tablespoons white miso, divided

  • 1

    bunch fresh cilantro, stems minced, leaves left whole, reserved separately

  • ¼

    cup hoisin sauce

  • 3

    ounces fresh ginger, peeled and cut into 3 chunks

  • 2

    tablespoons grapeseed or other neutral oil

  • 2

    large yellow onions, thinly sliced

  • Kosher salt and ground black pepper

  • 3
Directions
  1. 01
    Heat the oven to 325°F with a rack in the lower-middle position. In a large Dutch oven, combine the pork, ½ cup of gochujang, 2 tablespoons of miso, the cilantro stems, the hoisin, ginger and 1 cup water; stir to combine. Bring to a simmer over medium-high, then cover and place in the oven. Cook until a skewer inserted into the meat meets no resistance, about 3 hours.
    See Demo
    11 14 18 Cpk 012
  2. 02
    Meanwhile, in a nonstick 12-inch skillet over medium-high, heat the oil until shimmering. Add the onions and ½ teaspoon salt, then reduce to medium. Cook, stirring occasionally, until the onions are golden brown, about 15 minutes. Stir in the remaining 4 tablespoons miso and cook, stirring frequently, until the miso begins to brown, about 5 minutes. Transfer to a plate and let cool, then cover and refrigerate until ready to use.
    See Demo
    11 14 18 Cpk 032
  3. 03
    Using a slotted spoon, transfer the pork to a large bowl. When cool enough to handle, shred into bite-size pieces, discarding any fat; set aside. Remove and discard the ginger chunks from the cooking liquid. Tilt the pot to pool the liquid to one side and use a wide spoon to skim off and discard as much fat as possible from the surface. Bring to a simmer over medium-high and cook, stirring occasionally, until reduced by about half and a spatula drawn through the sauce leaves a trail, 5 to 7 minutes.
    See Demo
    11 14 18 Cpk 341
  4. 04
    Whisk in the remaining 4 tablespoons gochujang. Stir in the pork and onions. Reduce to medium and cook, stirring frequently, until heated through, 5 to 10 minutes. Off heat, stir in the vinegar, then taste and season with pepper. Serve with cilantro leaves, pickled carrots and pickled jalapeños.
    See Demo
    Miso-Gochujang Pulled Pork
Tip: Don't forget to skim the fat off the cooking liquid so the pulled pork doesn't end up greasy. But make sure to allow the liquid to settle before skimming so all the fat has time to rise to the surface.
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Miso-Gochujang Pulled Pork

Get Ready to Cook

6 to 8

Servings

4 hours

1 hour active

Tip

Don't forget to skim the fat off the cooking liquid so the pulled pork doesn't end up greasy. But make sure to allow the liquid to settle before skimming so all the fat has time to rise to the surface.

Ingredients
  • 5

    pound boneless pork butt, trimmed and cut into 2-inch cubes

  • ¾

    cup gochujang, divided

  • 6

    tablespoons white miso, divided

  • 1

    bunch fresh cilantro, stems minced, leaves left whole, reserved separately

  • ¼

    cup hoisin sauce

  • 3

    ounces fresh ginger, peeled and cut into 3 chunks

  • 2

    tablespoons grapeseed or other neutral oil

  • 2

    large yellow onions, thinly sliced

  • Kosher salt and ground black pepper

  • 3
Step 1 of 4

Simmer the meat

¾
cup gochujang, divided
5
pound boneless pork butt, trimmed and cut into 2-inch cubes
2
tablespoons white miso
1
bunch fresh cilantro, stems minced, leaves left whole, reserved separately
¼
cup hoisin sauce
3
ounces fresh ginger, peeled and cut into 3 chunks

Heat the oven to 325°F with a rack in the lower-middle position.


In a large Dutch oven, combine the pork, ½ cup of gochujang, 2 tablespoons of miso, the cilantro stems, the hoisin, ginger and 1 cup water; stir to combine. Bring to a simmer over medium-high, then cover and place in the oven. Cook until a skewer inserted into the meat meets no resistance, about 3 hours.

Step 2 of 4

Cook the onions and miso

2
large yellow onions, thinly sliced
4
tablespoons white miso
Kosher salt

Meanwhile, in a nonstick 12-inch skillet over medium-high, heat the oil until shimmering. Add the onions and ½ teaspoon salt, then reduce to medium. Cook, stirring occasionally, until the onions are golden brown, about 15 minutes. Stir in the remaining 4 tablespoons miso and cook, stirring frequently, until the miso begins to brown, about 5 minutes. Transfer to a plate and let cool, then cover and refrigerate until ready to use.

Step 3 of 4

Shred the pork

Using a slotted spoon, transfer the pork to a large bowl. When cool enough to handle, shred into bite-size pieces, discarding any fat; set aside.


Remove and discard the ginger chunks from the cooking liquid. Tilt the pot to pool the liquid to one side and use a wide spoon to skim off and discard as much fat as possible from the surface. Bring to a simmer over medium-high and cook, stirring occasionally, until reduced by about half and a spatula drawn through the sauce leaves a trail, 5 to 7 minutes.

Step 4 of 4

Add the remaining gochujang

3
tablespoons unseasoned rice vinegar
1
bunch fresh cilantro, stems minced, leaves left whole, reserved separately

Whisk in the remaining 4 tablespoons gochujang. Stir in the pork and onions. Reduce to medium and cook, stirring frequently, until heated through, 5 to 10 minutes. Off heat, stir in the vinegar, then taste and season with pepper. Serve with cilantro leaves, pickled carrots and pickled jalapeños.

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