While I’m more than happy to oblige the ongoing request for this roast beef, I wanted to try my hand at a cut of meat I’ve never handled before–pork shoulder. And what better way than to give it the same Korean treatment that’s proven to be so deliciously popular? It’s tried and true, so this was sure to be a winner too.
Pork shoulder roast turns out to be a perfect candidate for this lovely braising liquid, which is a beautifully balanced blend of sweet, tangy, and salty flavors. The pork slowly roasts in this swimming pool of punchy flavors, both mutually complementing and enhancing one for a meal you’ll crave again and again. The Korean-inspired flavor profile features copious amounts of fresh zingy ginger and garlic, mild yet distinct gochujang, slightly sweet acidity from orange juice, and onion slices melding together in a soy sauce, brown sugar base. The roast braises in this tasty concoction while releasing its own slightly sweet, slightly unctuous juices. The unsung hero here is surprisingly the onion from the braising liquid. Harmonizing with the roast in the oven, they turn into a sweet, melty, piggy jam that you’ll pile on top of the meat as a built-in, complementary condiment. Jalapeños join the roast for a welcome bit of controlled heat. The pork falls apart to tender, shreddy goodness, making it perfect for dishing up into tacos, burritos, nachos, or heaping on top of sticky jasmine rice. To serve, surround with piles of kimchi and this cucumber salad for a well-rounded plate with all the flavors. Whether you love pulled pork or have never tried/made it, you HAVE to try this.
