Pulled Pork

This recipe comes from David Chang (of beloved Momofuku) and his new magazine Lucky Peach. This is the pulled pork Chang sticks in Momofuku's pork buns, bowls of ramen, etc..

We've made this recipe a half dozen times since we discovered it a couple of months ago. We scarf the crispy, juicy, salty pork on its own (with maybe a veggie or two along side just to make us feel healthy.) Pulled pork tacos with radish slices and guacamole have also proved a popular variation on this piggy theme. And if there are ever any leftovers, a sandwich with pork slathered with BBQ sauce is our favorite option.

INGREDIENTS fromĀ  Lucky Peach Issue 1

  • 3-4 pounds boneless pork shoulder
  • 1 tablespoon + 1 teaspoon Diamond Crystal Kosher Salts per pound of pork *
  • 1 tablespoon + 1 teaspoon sugar per pound of porkĀ 
  • black pepper
* An important update on salt. I have found, and gotten reader feedback, that this pork can tend to be too salty. Feel free to reduce the salt by 1/2. Also keep in mind that all salts are different. Most professional kitchens use Diamond Crystal Kosher Salt. Morton's Kosher salt is much more salty.

Rub salt, sugar, and a bit of ground pepper onto the pork shoulder. Cover and refrigerate pork overnight.

The next day, preheat oven to 250. Place seasoned pork into a roasting pan. We use our trusty cast iron skillet. Toss it in the oven.

Roast for 6 hours. Lucky Peach suggests occasionally basting the pork with the rendered fat and juices after 3 hours. (Honestly, I usually skip the basting and really dig the crispy exterior.)

After 6 hours, take the pork from the oven, let it rest for a half hour or so. Then use forks to break apart the pork. Lucky Peach says to "savage the pork with two forks." I LOVE that!

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