The best recipe for pulled pork that I’ve come across is from David Chang’s Momofuku. It’s simple, uncomplicated, and results in meat with a clean flavor which is versatile enough to be used in raman, sandwiches, tacos, and rice bowls of all sorts. A long and slow roast yields meat that’s crisp on the outside and juicy and tender on the inside. Most recently I served it alongside some garlic-sauteed greens, fresh corn, pickled red onions and jalepenos, and a drizzle of sriracha tahini dressing. The dressing is creamy, a bit tangy, and has just the right amount of heat to keep it interesting. I like using this dressing for kale salads as well, and it also works as a dip for crudités. Note that the pork requires an overnight refrigeration and about six hours in the oven, so plan ahead accordingly, but there is very little hands-on time so don’t let that scare you off. There will be quite a bit of pork leftover if you make the amount specified in the recipe, which means you’ll have easy dinners for the rest of the week.
- pulled pork (see recipe below)
- fresh corn on the cob, boiled or grilled and kernels removed
- pickled red onions and jalepenos (see this recipe)
- cooked brown rice
Garlic-Sauteed Greens
- 1 large bunch laminato kale or other dark greens
- 1 large clove garlic, minced
Sriracha Tahini Sauce
- ¼ cup + 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 4 teaspoons white miso
- 4 teaspoons sriracha
- 2 teaspoons honey
- 2 teaspoons fresh dill
- 1 garlic clove, minced
- 4-6 tablespoons water
- Remove kale leaves from stems and coarsely chop the leaves. In a skillet, warm the olive oil over medium heat. Add the garlic and stir until fragrant, about 30 seconds. Add the kale and season with salt and pepper. Stir for a minute to evenly coat the kale and then cover the pan. Let the kale cook covered for 1-2 minutes, until the kale begins to wilt. Uncover pan and continue to for another minute or so until all of the kale is wilted.
- Add all of the dressing ingredients (begin with 4 tablespoons of water) to a blender or a food processor. Blend or process until dressing is smooth and creamy, adding additional water one tablespoon at a time to reach desired consistency. Season to taste with additional salt and pepper.
- To assemble, begin with a layer of rice to cover the bottom of a bowl. Layer with pork, greens, pickled onions and jalepenos, and corn. Drizzle generously with sriracha tahini dressing.
- 6 pounds bone-in pork shoulder roast
- ¼ cup natural cane sugar
- 2 tablespoons kosher salt
- Combine the sugar and salt together in a small bowl and rub evenly over the pork. Place in a baking dish, cover, and refrigerate overnight.
- Preheat the oven to 250. Pat the meat dry using paper towels and discard any accumulated juices. Place pork in a roasting pan and cook for 6 hours, basting once an hour after the first hour.
- Let meat rest for 30 minutes before shredding into bite size pieces.
Tessa | Salted Plains says
Emily, the flavors in this sound spectacular. And that sriracha tahini sauce? Oh my. So much goodness. Beautiful photos as always! xo.
Mary Ann | The Beach House Kitchen says
Emily this recipe wounds wonderful! Pulled pork is a favorite at our house. I just love the sound of the sauce you’ve created too. I also love the idea of the pickled red onions and jalapenos (some son Sean’s favorites by the way!). I bet the pork was just fall apart tender too! Thanks so much for sharing!
Thalia @ butter and brioche says
i’ve actually never made pulled pork before but i sure love eating it. it’s always so tender and moorish. love these bowls & the photos! Xx
Aysegul D Sanford says
Wow! The flavors in this dish is spectacular. I agree with Tessa, the sriracha and tahini sauce sounds incredible.
Well done, my friend.