Miso-Gochujang Pulled Pork
These mouthwateringly savory-sweet and zingy pork sliders let a couple high-impact ingredients do all the work.
- Makes6 to 8 servings
- Cook Time4 hours
- Active time plus cooling1 hour active
- 3
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.
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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