Korean-Style Roast Pork Shoulder
Prep time
Cook time
Total time
This roasted pork recipe makes the most tender, melt-in-your-mouth pork you've ever had with just three ingredients.
  • 5-6 pounds boneless pork shoulder
  • ¼ cup gochujang paste (or any mild red chili paste)
  • 3 tablespoons kosher salt
  • 1 tablespoon granulated sugar
  1. If your pork has skin on it, cut shallow cross-hatches in the skin with a sharp knife - this will help prevent it from tightening and peeling away during the cooking process. If your shoulder doesn't have any skin on it, good for you (though I think the added fat/insultation makes the pork extra delicious).
  2. Combine the gochujang, salt, and sugar in a small bowl, and rub it all of your pork shoulder. Wrap that sucker in plastic wrap, place in a dish to prevent any leaking, and let sit for at least 3 hours, though overnight is always best.
  3. When you're ready to roast, unwrap your pork and place it in a heavy-bottomed cast iron pan or Dutch oven. Roast the pork in a 275 degree F oven for 5-6 hours, basting it occasionally in its own fat. The skin should become dark and caramelized, but it's not really all that great eating, so don't worry if it looks really dark. If you need to, cover the pork in foil to prevent the top from overcooking if you shoulder is skinless.
  4. When ready to eat, remove the pork from the oven and let it rest for 20-30 minutes. Move the pork to a chopping board and start shredding or chopping (I like to do a combination of both). Toss the pork in the juices from the pan and serve on slider buns, over rice, in soup, on a salad, in tacos, or just eat it straight up. It will keep well in an airtight container in the fridge for up to 1 week.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2016/06/03/korean-style-roast-pork/