Momofuku-Inspired Pulled Pork
There are a few things in life that I’m ultra obsessed about – 1. wine (that’s a given) 2. sushi 3. Pinterest and 4. hmm, actually I haven’t figured out 4 yet, but there probably should be a fourth as this list seems pretty sad.
Anyways, while heading to the grocery store to get, of course, wine and some sushi (don’t knock grocery store sushi until you try it, it’s not completely horrible – unless you ask my husband who will say otherwise.) I happened to be wandering through Pinterest on my way there (Adam drove, I wasn’t driving and pinning, because that’s just wrong people). While searching random recipes I stumbled upon the words Momofuku in the photo description and I was immediately hooked. Another blogger had made this amazing looking pulled pork recipe created by the talented people over at Momofuku and I knew that I had to try this recipe for myself.
I’ve since then made it a few more times, it’s that good, and made a few minor alterations to my liking. This recipe is incredibly good. Caramelized and crispy on the outside, soft and tender on the inside. The marinade isn’t incredibly complicated, flavor-wise, so it allows you to have some fun with any future meals you use it in.
After hand shredding all of the meat and practically eating half of the pork right there and then (seriously, I did!), I made us pulled pork tacos and super adorable mini pork sliders. Trader Joe’s just started carrying these baby hamburger buns that work perfectly for the pork sliders. Yum! The options are endless to what you can do with this recipe.
The recipe is really easy and requires very little ingredients – literally sugar, salt and pepper. I also added in garlic powder, because you can never have enough garlic. This marinade will sit on the Pork Shoulder for 8-12 hours, then slow cook in the over for another 6-7 hours. It requires a bit of planning to make sure your days can work around this process, but it’s definitely worth it. Any pork you don’t eat right away can be frozen into portions and pulled out for later meals. It’s a win-win for all!
- 4-6 lbs pork shoulder, bone-in
- 2 tbsp sea salt
- 4 tbsp sugar
- 2 tbsp garlic powder
- 2 tbsp chili powder, optional
- black pepper
- Mix together salt, sugar, garlic powder and chili powder (if using).
- Coat pork with sugar mixture. Grind fresh pepper over entire pork. (Pre-grinded pepper can be substituted.)
- Place pork in a large glass bowl or container and cover with plastic wrap. Place in refrigerator and marinate for 8-12 hours.
- The next day, preheat your oven to 250 degrees. Place your seasoned pork in a heavy bottomed pan - I always love my cast iron skillet. Then place the pork in the oven.
- Cook your pork for 6-7 hours. If your pork is closer to 5-6 pounds, cook it for 7 hours - 6 hours if its closer to 4 pounds. Half way through cooking, rotate your pan 180 degrees in the oven, to ensure even cooking. At the same time, baste the pork with the rendered fat and juices in the bottom of the pan.
- Once your pork has finished cooking pull out of oven and lightly cover with foil. Allow to rest for 30 minutes.
- Shred pork with two forks and enjoy!
- 3 cups shredded pork
- Package taco seasoning - I like Trader Joe's taco seasoning
- Purple cabbage, shredded
- Avocados, cut into 1/2 in cubes, tossed in lime juice, cumin and salt
- Sour cream mixed with lime juice. Make sure it's not too thin.
- Cilantro, lightly chopped
- Corn Tortillas
- Lightly cook shredded pork with taco seasonings. Layer in corn tortillas, top with cabbage, avocados, sour cream and cilantro. Serve.
- 3 cups pulled pork
- Favorite barbecue sauce
- Mini hamburger buns from Trader Joe's or Sweet Hawaiian Buns
- 3 cups red cabbage, shredded
- 1/2 cup very thinly sliced red onions
- 3 tbsp crumbled blue cheese
- 4 tbsp apple cider vinegar
- 2 tbsp sugar
- 1/3 cup mayo
- In a saute pan slowly heat pork with barbecue sauce. Toss together cabbage, onions, blue cheese, apple cider vinegar, sugar and mayo in a bowl. Season with salt and pepper.
- Make pork sliders on the mini hamburger buns - pork first, then top with blue cheese, cabbage slaw.
- If you are serving these for a party, place a small Cornichon pickel on top of each sandwich and skewer entire sandwich (top to bottom) with a toothpick.