Korean Pulled Pork

Origin: Korean pulled pork doesn’t have deep traditional roots in Korean cuisine — it’s more of a fusion dish born from the meeting of Korean flavors and Western cooking methods.

Pulled pork, originally a Southern U.S. barbecue technique, involves slow-cooking meat until tender enough to shred. When this method met Korean marinades — particularly those using gochujang (fermented chili paste), soy sauce, garlic, ginger, and sesame oil — it evolved into the Korean-style pulled pork now seen in modern kitchens.

It’s a contemporary creation, blending American barbecue culture with Korean spice profiles, often attributed to the wave of Korean-American chefs and home cooks experimenting with familiar comfort foods in the 2000s.

Ingredients

“ This is not your everyday pulled pork. This is a slow, deep unraveling of flavor—Asian pear for sweetness, ginger for heat, gochugaru for soul. ”

1 (8-pound) boneless pork shoulder

1/4 cup maple syrup

2/3 cup tamari (or soy sauce)

1 Asian pear, peeled and cored

8 garlic cloves

2 tablespoons fresh ginger (about a 2-inch piece), peeled

3 tablespoons toasted sesame oil

1/4 cup rice wine vinegar

2 tablespoons gochugaru (Korean chili flakes)

1 tablespoon Chinese five-spice powder

How The Alchemy Happens

1. Make the Marinade (Day Before Cooking)

In a blender or food processor, combine the tamari, maple syrup, Asian pear, garlic, ginger, sesame oil, rice wine vinegar, gochugaru, and five-spice powder. Blend until smooth and fragrant.

Place the pork shoulder in a large resealable bag or deep container. Pour the marinade over the pork, making sure it’s well coated. Cover and refrigerate overnight (at least 8 hours, up to 24).

2. Slow Cook (Day Of)

Remove pork from marinade (reserve the liquid) and place it in a slow cooker. Pour the reserved marinade over the top.

Cook on low for 6–8 hours, or until the pork is fork-tender and shreds easily.

3. Broil for Depth

Preheat your oven broiler.

Transfer the shredded pork to a foil-lined baking sheet. Spoon some of the cooking liquid over the top to keep it moist.

Broil for 15–20 minutes, turning once, until the edges caramelize and crisp up slightly.

4. Serve

Serve hot, piled on rice, in lettuce wraps, or on bao buns with pickled vegetables, fresh herbs, and a drizzle of extra sauce.

Optional Garnishes

• Sliced scallions
• Toasted sesame seeds
• Quick pickled cucumber or radish
• Fresh cilantro or Thai basil