Korean Pulled Pork

Patience is a flavor. You can taste it in every bite that waited.

Korean Pulled Pork

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. It begins in silence, left to marinate overnight, then simmers into tenderness over hours, before meeting the flame one last time beneath the broiler. It’s food that doesn’t rush. It becomes. Serve it on rice, in bao buns, or wrapped in leaves—however you serve it, it will speak for itself.

Ingredients

  • 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

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



🔙 Back to the Kitchen

Every dish has a memory. This one just remembers slowly.