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Miso-Gochujang Shredded Pork

Miso-Gochujang Shredded Pork

By Courtney HillOctober 13, 2020

  • Makes
    6-8 servings
  • Cook Time
    3¾ hours
  • Active time plus cooling
    30 minutes active
  • Rating

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.

Ingredients
  • 3-4

    pounds boneless pork butt OR shoulder, trimmed and cut into 1½-inch chunks

  • ¾

    cup gochujang

  • ¼

    cup hoisin

  • 1

    medium yellow onion, halved and thinly sliced

  • ¼

    cup white miso

  • Optional garnish: Thinly sliced scallions OR toasted sesame seeds OR both

Heat the oven to 325°F with a rack in the lower-middle position. In a large Dutch oven, stir together the pork, gochujang and hoisin. In a bowl, toss the onion with the miso, then distribute over the pork. Cover and cook for 2 hours. Uncover and cook until the pork is fork-tender, another 1½ to 2 hours, stirring once or twice. Skim off and discard the fat, then shred the pork.

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