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

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  • 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)


  1. In a large bowl, mix together the minced garlic, vinegar, sesame oil, olive oil, honey, cilantro, green onions, salt and pepper until well combined.
  2. Massage the paste into the pork shoulder and let it sit in the refrigerator for at least 1 hour, but up to 24.
  3. Preheat your oven to 275 degrees F.
  4. 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.
  5. Once cool enough to handle, slice and serve with Boston lettuce leaves.

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