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There are some things in life worth waiting for. Pulled pork is one of those things. You don't need a big smoker or barbecue to pull off pulled pork at home—you just need a big pot, like our braiser (a combo of a skillet, Dutch oven, and slow cooker), and a little bit of time. Pork shoulder is an inexpensive cut of meat that totally transforms when you braise it—aka cooking low-and-slow, partially covered in liquid, for hours—and it will fall apart when barely touched with a fork after it's done. This recipe is packed with tons of flavor from a salty-sweet rub and a savory-tangy barbecue sauce that takes inspiration from so many styles of BBQ...and a little fish sauce, because that makes everything better. Serve it up in a bun with Japanese Kewpie mayonnaise and drained Japanese Cucumber Salad for a refreshing crunch, pile it on top of rice, or make it into a burrito. This makes a LOT and freezes well—try doing individual portions in Stasher bags or freezer-safe containers—so you can have pulled pork nights whenever you want.
1 (3-pound) boneless pork shoulder
6 tablespoons light brown sugar
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon cumin
2 teaspoons freshly ground black pepper
1 teaspoon chili flakes
3 tablespoons vegetable oil
1 jumbo onion, thinly sliced
1 apple, peeled, cored, and thinly sliced
⅓ cup tomato paste
2 cups low-sodium beef broth
½ cup apple cider
½ cup white wine (or more cider or water)
⅓ cup dark brown sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
1 ½ tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon freshly ground black pepper
½ teaspoon chili flakes
1 bay leaf
6 Persian cucumbers (about 1 pound), thinly sliced into rounds
¾ teaspoon kosher salt
2 tablespoons unseasoned rice wine vinegar
1 teaspoon hot sesame oil (such as Dynasty brand)
1 teaspoon sugar
1 teaspoon dashi powder
1 teaspoon extra virgin olive oil
+ Hamburger buns for sandwiches or steamed white rice
+ Kewpie mayonnaise
Umami for everyone.
The classic French beef stew, reimagined with an extra oomph of spice from gochujang, a Korean chile paste.
Your new go-to weeknight meal that packs in vegetables… and a little bacon.
Fall-off-the-bone meat submerged in a savory, tomatoey bath.
