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.

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