Gochujang roasted pork shoulder
Roast
Roasting
I have become slightly obsessed with gochujang lately. The sweet, spicy deep flavor is such a compliment to roasted, unctuous meat. This recipe is sort of a mash up of not strictly Korean flavors that I regularly rely upon. The star of the show is a big pork shoulder. It will roast all day in your oven and make your house smell heavenly. Especially my addition of processed shallots on top of the pork that caramelize and shower the pork in sweetness. You can marinate the pork the night before or not. No big deal. In the morning when you pop the meat in to cook, you can prep a few of your sides and your sauce that will hang out all day. At dinner, when you take the meat out to rest you can pop in your coconut rice, mix the slaw and be ready in 20 minutes. When you pull the meat and shred or chop - don’t forget that delicious crunchy, sweet, dark stuff at the bottom of the pan. Use a nonstick roasting pan and scoop it up and spoon over your meat. The depth of flavor it adds is fantastic. For serving layer the rice, pork, and veg in a butter lettuce leaf and dot on some sauce. My sauce has the consistency of American style bbq sauce but you don’t need much on the wrap because the flavors are so bold. The recipe may seem to have a lot of moving parts but you can do most in the morning and sit around all day til dinner. If you don't want to bother with all the sides - you can always just make the roasted pork shoulder - it is delicious on its own.
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