Korean Pork Shoulder

Time = up to 24 hr
Servings = 4-6
Calories = unknown
From: Kevin and Jill
Notes: Requires a pressure cooker or slow cooker

Pork Ingredients

• 5 cloves garlic, grated on microplane
• 2 Tbsp brown sugar (may sub honey)
• 1 Tbsp Korean chili flakes (gochugaru) or similar (Aleppo or Maras chili flakes)
• 1 Tbsp kosher salt + more to taste
• 1 tsp fresh ground black pepper
• 5 lbs boneless pork shoulder, cut into 2 or 3 pieces

Sauce Ingredients

• 1 Tbsp peanut oil
• 4 cloves garlic, grated on microplane
• 2 Tbsp fresh ginger root, grated
• 1/3 cup gochujang (Korean chili paste) or similar sauce (Sriracha may sub)
• 1/4 cup soy sauce
• 2 Tbsp ketchup
• 2 Tbsp mirin
• 2 Tbsp honey
• 1 Tbsp rice wine vinegar
• 1 tsp Asian fish sauce
• 1 tsp sesame oil

Cucumber Ingredients

• 6 Persian cucumbers, thinly sliced
• 1.5 Tbsp rice vinegar
• 2 tsp sesame oil
• 2 tsp brown sugar
• 1/2 tsp fine sea salt
• 1/4 cup red onion, thin sliced
• 2 tsp sesame seeds

For serving

• cooked rice
• kimchi (optional)

Directions

1. To prepare pork, combine garlic, brown sugar, chile flakes, salt and pepper. Rub marinade all over pork. If you have time, cover and refrigerate for 1 hour to up to 24 hours. Otherwise, proceed with recipe.

2. Set electric pressure cooker to sauté (or use a large skillet). Add pork in batches and sear until browned all over, about 2 minutes per side. Add 3/4 cup water to pot (or to skillet to deglaze, then move to pot), cover, and set to cook for 90 minutes on high pressure. Or cook in a slow cooker for 5 to 7 hours until tender.

3. While pork cooks, prepare sauce: In a small pot, warm peanut oil over medium heat. Add garlic and ginger, and sauté until fragrant, 1 to 2 minutes. Add remaining ingredients and bring to a simmer. Cook until thickened, 1 to 2 minutes. Set sauce aside. (It can be made up to 1 week ahead and stored in the refrigerator.)

4. Manually release steam. Let pork cool until you can handle it, then shred it into bite-size pieces. Pork can be made to this point up to 3 days ahead.

5. While pork cools, strain liquid from bottom of pot. Pour off fat (or chill liquid, then scoop off solidified fat with a spoon). Reserve.

6. 30 minutes before eating, cook rice according to instructions. Set aside and keep covered. When ready to serve, fluff with a fork.

7. While rice cooks, in a small bowl, combine all ingredients except sesame seeds, and let sit, tossing one or twice, for at least 20 minutes. Stir in sesame seeds.

8. When ready to serve, heat broiler. Toss pork with sauce and 1 to 2 tablespoons cooking liquid — just enough so pork is evenly coated but not wet or runny. Spread mixture on a rimmed baking sheet, and broil until crisped on top, 2 to 3 minutes; it will char in places, and that’s fine.

9. Serve pork over rice or on slider rolls, with cucumbers and kimchi, if desired.Tip Pork can also be prepared in a slow cooker set to 5 to 7 hours on high.