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Korean Pulled Pork
Korean Pulled Pork
By Morrisons
Published on 24 February 2025
This Korean Pulled Pork is a real game-changer! Forget your usual pulled pork recipe, this one is perfect for spicing up your midweek meals. The succulent pork is slow-cooked in a sticky, sweet, and spicy sauce, then shredded and served in crisp lettuce cups with fresh toppings.Time and servings
4 hrsTotal time
8Servings
30 minsPrep time
3 hrs 30 minsCooking time
Ingredients
- 1.8kg British pork shoulder (boned out)
- 3-4 tsp BBQ rub
- 70g honey
- 100g gochujang paste
- 60g brown sauce
- 50g water
- 3 spring onions, finely shredded to garnish
- 2 little gem lettuce, leaves separated to garnish
- 1/2 cucumber, cut into thin matchsticks to garnish
- 1 lime, cut into wedges to garnish
Method
Step 1
To start, remove skin/rind from the pork shoulder and cut slashes across the top of the pork. Rub the BBQ seasoning over the pork shoulder and rub all over the pork so it's well coated.Step 2
To make the sauce mix the honey, ketchup, gochujang, water and brown sauce to make a glossy sauce.Step 3
Place the pork in an oven proof roasting dish, then pour half the sauce over the pork, cover with foil and bake in a preheated oven at 160°C (320°F, Gas Mark 3) for 3 hours.Step 4
After 3 hours cooking, remove the foil and continue to cook for half an hour to glaze the pork and to get a sticky coating.Step 5
Shred the pork using two forks and place in a large serving dish.Step 6
To serve, use the lettuce leaves as a wrap, place the pork into the lettuce, drizzle the sauce over the top with a squeeze of lime, shredded spring onions, and cucumber and tuck in!