Miso-Gochujang Pulled Pork | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips
Inspired by flavors we tasted in Sydney, we use boldly flavored miso and gochujang to transform traditional pulled pork into filling for the perfect sandwich.
Ingredients
- 5 pound boneless pork butt, trimmed and cut into 2-inch cubes
- ¾ cup gochujang , divided
- 6 tablespoons white miso , divided
- 1 bunch fresh cilantro, stems minced, leaves left whole, reserved separately
- ¼ cup hoisin sauce
- 3 ounces fresh ginger, peeled and cut into 3 chunks
- 2 tablespoons grapeseed or other neutral oil
- 2 large yellow onions, thinly sliced
- Kosher salt and ground black pepper
- 3 tablespoons unseasoned rice vinegar
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