Pulled pork is a beloved comfort food, but if you’re looking to elevate it with bold Asian flavors, this Miso Gochujang Pulled Pork is exactly what you need! This dish requires minimal effort and delivers outstanding results. It is tender, juicy, and infused with the rich umami of gochujang, white miso, and hoisin sauce. It’s perfect for a summer barbecue in classic pulled pork sandwiches, rice bowls, tacos, or even piled high on top of mac and cheese.
Bring on the Asia Fusion
- Gochujang is a Korean fermented chili paste. It is spicy, smoky, salty, and sweet all at the same time. It has a delicious, unique flavor profile that is perfect for pulled pork.
- White Miso is a fermented soybean paste that is used in Japanese cooking. It has a rich savory flavor and is often used in soup (like my favorite Miso Soup), marinades, and glazes. White Miso is the mildest of the Miso varieties. Yellow and Red Miso have bolder flavors.
- Hoisin is often referred to as Chinese BBQ Sauce. It’s sweet and savory and packs the umami flavor into this pulled pork.
Miso Gochujang Pulled Pork Ingredients:
- 6–7-pound boneless pork butt (or 8–9-pound bone-in)
- ½ cup gochujang
- ⅓ cup hoisin sauce
- ¼ cup white miso
- 2 oz. ginger, sliced into coins
- 2 cloves garlic, peeled
- 2 cups water, plus more if needed
Directions
Preheat Your Oven:
- Set your oven to 325°F. This moderate heat will slowly break down the pork, making it incredibly tender.
Prep Your Pork:
- Using a boneless pork butt makes this prep very easy, so find one if you can. If using bone-in pork butt, remove the bone. Cut the meat into 2-inch chunks and remove any large chunks of fat. You want to keep some fat to keep the meat tender and juicy, but removing the large chunks will keep the finished dish from being greasy.
make the Miso Gochujang sauce:
- In a large Dutch oven, whisk together gochujang, hoisin sauce, white miso, and water until fully combined. Add ginger and garlic
simmer & bake:
- Add the pork to the pot, tossing it in the sauce. Bring to a simmer over medium to medium-high heat.
- Cover the pot and place it in the preheated oven. Bake for 1 ½ to 2 hours, checking for tenderness after 90 minutes. The pork should fall apart easily when pulled with a fork. If the sauce reduces too much, add up to 1 cup of water.
Shred & Serve:
- Remove the ginger and garlic chunks.
- Shred the pork using two forks or a potato masher. If needed, add a little more water to keep the meat moist and juicy.
Serving Suggestions
This Miso Gochujang Pulled Pork is delicious on its own, but here are some exciting ways to serve it:
- Classic Pulled Pork Sandwich – Pile it high on a toasted bun and top with pickled onions or coleslaw.
- Asian-Mexican Fusion Quesadilla, Tacos & Burritos – Use Monterey Jack cheese and the Miso Gochujang in flavor-packed quesadilla. Serve the shredded pork in corn tortillas with white onions, fresh cilantro, and lime, or pack into a meaty burrito.
- Mac & Cheese – Make some delicious creamy baked mac and cheese and top it with this juicy pulled pork for the ultimate comfort food.
- Rice Bowl & Stir-Fry – Serve with stir-fried veggies and steamed rice for a quick and satisfying meal.
This Miso Gochujang Pulled Pork is packed with umami and heat, making it a perfect centerpiece for any meal. Whether you are meal prepping, hosting a gathering, or just craving something delicious, this recipe will never disappoint.
Don’t forget to share your creations in the comments! What’s your favorite way to enjoy pulled pork?
foods to serve with Miso Gochujang Pulled pork
Miso Gochujang Pulled Pork
This tender and juicy pulled pork recipe showcases bold Asian flavors of gochujang, white miso, and hoisin sauce, and requires minimal effort, delivering outstanding results. It’s perfect for sandwiches, rice bowls, tacos, or even piled high on top of mac and cheese.
Ingredients
Ingredients
- 6-7 Pound Boneless Pork Butt or 8-9 Pound Bone in
- ½ cup Gochujang
- 1/3 cup Hoisin
- ¼ cup White Miso
- 2 oz. Ging
- 2 cloves Garlic
- 2 cups Water
Instructions
nstructions
- Preheat oven to 325°
- Using a boneless pork butt makes this prep very easy, so find one if you can. If using bone-in pork butt, remove the bone. Cut the meat into 2-inch chunks and remove any large chunks of fat. You want to keep some fat to keep the meat tender and juicy but removing the large chunks will keep the finished product from being greasy.
- Cut ginger in to coins or chunks, no need to peel as you will be removing the ginger and remove garlic from the skin.
- In a large Dutch oven combine the gochujang, hoisin, white miso, and water, and whisk until fully combined. Add the ginger and garlic.
- Add the pork to the pan and toss the pork to cover with the sauce. Bring to a simmer on the stove top, over medium to medium high heat.
- Cover and transfer the pot the preheated oven. Bake for 1 ½ to 2 hours. Begin checking the texture after 1 ½ hours. Pork should be very tender and fall apart when pulled with a fork. The top of the pork should be browned but there should be plenty of sauce still in the pan. If the sauce is reducing to much add up to 1 additional cup of water.
- When the pork is perfectly tender remove from oven and remove the ginger chunks and garlic. Using 2 forks or a potato masher, shred the pork. As the pork is shredded it will absorb much if the liquid, so feel free to add a little more water so the pork is very moist and juicy!
Notes
Serving Suggestions
- Serve the traditional way as a delicious meaty pulled pork sandwich.
- For an interesting Asian Mexican mash up, use as the filling for a cheesy quesadilla. Monterey Jack works great! Or, use as to fill a taco or burrito!
- Make a pan of the best ever macaroni and cheese. Serve a big bowl of mac and cheese and top with the Miso Gochujang pulled pork.
- Stir fry some veggies and serve along side the pork on top of a steaming bowl of rice.
