Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat, then sear all sides of 2.5 pounds of pork shoulder until deeply browned, approximately 3-4 minutes per side, before removing the pork and setting it aside.

2. 2

   Add 1 large chopped yellow onion to the same pot and sauté until softened, about 5-7 minutes, then stir in 6 minced garlic cloves and 2 tablespoons of grated fresh ginger, cooking for an additional 1 minute until fragrant.

3. 3

   Pour in 0.5 cup of soy sauce and 2 tablespoons of rice vinegar to deglaze the pot, scraping up any browned bits from the bottom, then stir in 0.25 cup of gochujang, 0.25 cup of light brown sugar, and 1.5 cups of pineapple juice.

4. 4

   Return the seared pork shoulder to the pot, ensuring it is partially submerged in the braising liquid, then cover the pot tightly and braise in a preheated 325°F (160°C) oven for 2.5 to 3 hours, or until the pork is fork-tender.

5. 5

   Remove the pork from the pot and shred it using two forks, discarding any excess fat, while reserving the braising liquid in the pot, then return the shredded pork to the sauce and stir in 1 teaspoon of sesame oil.

6. 6

   In a small bowl, whisk together 2 tablespoons of cornstarch with 0.25 cup of cold water to form a slurry, then gradually whisk the slurry into the simmering braising liquid and pork mixture, cooking for 2-3 minutes until the sauce thickens to your desired consistency.

7. 7

   Serve the Gochujang Braised Pork immediately, garnished with 4 sliced green onions and 1 tablespoon of toasted sesame seeds.