Korean pulled pork shoulder for your tangy-sweet-salty craving
Usually, when I search the internet for pork shoulder recipes, I get two sides of the spectrum: Traditional Latin American pork shoulder (pernil) or a North American-style barbecue pork shoulder recipe. Pernil is typically pork shoulder roasted with a garlic citrus rub, and while it tastes amazing (trust me, I know because my mom makes a good one) sometimes you want something new.
Enter Korean barbecue pork.
More: Korean BBQ recipes
I’m here to tell you, you don’t have to among North American, pernil, or Korean-style. I decided to do a little experimenting, and I came up with this pork shoulder recipe that’s full of Asian flair. You make a simple marinade of garlic, ginger, vinegar, oil, honey, cilantro and green onions — you add that all over the pork shoulder, roast it and you’re golden. Serve it with a simple side salad, rice or stuffed in Boston lettuces leaves (which is my favorite).
Korean pulled pork shoulder recipe
If you like a little heat, feel free to add some chili powder or hot sauce to the marinade.
Serves 4 – 6
Prep time: 1 hour | Cook time: 4 hours | Total time: 5 hours
- 5 garlic cloves, minced
- 2 tablespoons ginger, grated
- 1/4 cup white wine vinegar
- 1/4 cup sesame oil
- 1/3 cup olive oil
- 1 tablespoon honey
- 1/4 cup fresh cilantro
- 2 green onions, chopped
- Salt and pepper to taste
- 2 pounds pork shoulder
- Boston lettuce leaves, for serving (optional)
- In a large bowl, mix together the minced garlic, vinegar, sesame oil, olive oil, honey, cilantro, green onions, salt and pepper until well combined.
- Massage the paste into the pork shoulder and let it sit in the refrigerator for at least 1 hour, but up to 24.
- Preheat your oven to 275 degrees F.
- Cook the pork shoulder for 4 to 6 hours until tender, falling off the bone and cooked through to an internal recipe of 180 degrees.
- Once cool enough to handle, slice and serve with Boston lettuce leaves.