There is a reason that gochujang is all the range. It’s freaking delicious. What better way to have deliciousness than on pulled pork.
- 8 lbs pork shoulder
- 1 tbs kosher salt
- 3 tbs smoked kosher salt
- 1 tbs granulated garlic
- 2 tbs gochugaru
- 1 tsp black pepper
- 2 tbs brown sugar
- 3/4 cup Gochujang (i love momofuku ssam sauce for this and in general)
- 1/4 cup of ketchup
- 3 dashes fish sauce
- 3 dashes soy sauce
- 3 dash rice wine vinegar
- Cut the pork into fist sized hunks, toss with rub in a bag, let sit for a while (4-24 hours)
- In an electric pressure cooker, hit sear and brown pork in batches on all sides
- When done, add all the pork back into the pot and 1 cup of water
- Hit meat/stew for 70 minutes
- Meanwhile whisk together the sauce stuff (you can use straight ssam sauce, the rest is just cutting the heat)
- When done, manually release steam and evac pork to a sheet pan
- Let it cool a bit
- Meanwhile, take liquid from the pressure cooker and skim off the fat
- Once the pork is cool, pull like you would any other pulled pork
- Toss with some of the liquid (moist, not runny)
- Toss with the sauce
- Put on a bun (maybe with some quick pickles, i liked it better without) and eat!
The goddess of NY Times cooking, Melissa Clark, had another winner with her recipe for this.
My pressure cooker can only handle 10 lbs of pork at a time. Bigger amounts require multiple batches.
Bigger hunks of meat require longer cooking time