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Miso-Gochujang Shredded Pork
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.
6-8
Servings
3¾ hours
30 minutes active
Ingredients
-
3-4
pounds boneless pork butt OR shoulder, trimmed and cut into 1½-inch chunks
-
¾
cup gochujang
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June 3, 2022
Crowd pleaser!!
Perfect. Followed the comments advice to use less miso and it works like a charm! Guests love it!
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I made this tonight and it's unreal. SO good and jam-packed with flavor! Very easy to make and a big hit. Will definitely add this recipe to my repertoire.
Note: some brands offer mild and hot options for gochujang. I wasn't paying attention and bought hot, so it was pretty spicy. I love spice but do have to worry about giving myself heartburn:) Next time, I'll try 50/50.