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Foraging with Alexis Nikole Nelson.
Cut into chunks, tossed into a Dutch oven with seasonings and cooked slowly for several hours in a 325°F oven, tough and chewy pork butt (or shoulder) becomes succulent and tender enough to shred. The technique involves little hands-on work, and once the pot is in the oven it requires almost no attention. In this Asian-inflected take on pulled pork, a trio of high-powered ingredients—gochujang (Korean red pepper paste), hoisin and white miso—adds loads of umami-rich, savory-sweet flavor. We like the pork piled onto soft buns with pickled jalapeños on the side. It’s also great with a crisp cabbage slaw.
pounds boneless pork butt OR shoulder, trimmed and cut into 1½-inch chunks
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