Shortcut Korean Pulled Pork
Sticky, saucy, ultra-flavorful Korean pulled pork that practically falls apart when you touch it? YES PLEASE. Whether you’re pressure-cooking, slow-cooking, or roasting in the oven, the end result is the same: savory, umami magic that piles perfectly onto a toasted brioche bun with gochujang aioli, tangy pickles, and crunchy cabbage. It’s giving Korean BBQ truck meets weeknight win.
Erica’s Thoughts
So, this pork roast was dying a slow, sad death in my freezer. One thing about me: a frozen food gal I am not. Freezer meals are *generally* not my thing (I have a few exceptions) and you will rarely find me reheating something from the freezer. One exception is bulk buying proteins from Costco, and freezing them in portions for easy meals. BUT if there is a protein in my freezer that I rarely cook with, I just casually ignore it for like… years, until it is no longer usable. And how might I end up with protein in my freezer that I’m not particularly familiar with, you ask? Because, my friends, my mother-in-law pawns off her frozen foods every year when she moves from Spokane to Arizona to snowbird for the season.
This past year she stuck a pork sirloin roast in my freezer. I’m well acquainted with pork shoulder (pork butt) and use it often for carnitas or pulled pork. But I don’t think I ever made a pork sirloin roast. Well, turns out they’re pretty similar! Sirloin roast is a bit leaner, but they both shred beautifully. So, pork shoulder or pork sirloin roast… I’ve made this with both and you can use either! Whichever one is slowly perishing in your freezer at the mo’.
Why I’m loving this easy dinner:
NGL, I’m in my struggle bus era and need all the quick and easy meals I can get. So while this isn’t ‘quick’ per se because it takes 70 minutes in the Instant Pot, it only requires a few minutes of hands-on time. The secret shortcut ingredient is Korean BBQ sauce which you can find in the international foods aisle of just about any grocery store these days. If you can’t find Korean BBQ sauce, Japanese BBQ sauce would also be yummy. Also… kimchi pickles are ya kidding me? I found these at my local Kroger, I know they’re at Walmart too. Ask a grocery store person, I think you could likely find something very similar and if not, check my recipe notes for an alternative!
Toasted bun, lil gochujang aioli situation, shreddy cabbage, kimchi pickles and you’re done. OH and pro tip: Korean pulled pork sandwiches on day one, Korean pulled pork fusion-y burritos the next. You’re welcome.
What You’ll Need to Make Korean Pulled Pork
Pork shoulder or pork sirloin tip roast: pork shoulder is super tender and very shreddable. Pork sirloin roast is a bit leaner and may have spots that are tougher to shred, but it still works well.
Seasonings: very simple here: kosher salt + black pepper + Chinese five spice.
Garlic paste or fresh garlic cloves: for punchy flavor in both the pork and aioli.
Pineapple juice: get 100% pineapple juice. It adds natural sweetness and acidity that helps tenderize the meat.
Korean BBQ sauce: I love the Momofuku or Bibigo brands. The Momofuku one is a mixture of soy sauce, brown sugar, ginger, garlic, miso paste and sesame oil. Simple ingredients and big flavor!
Mayo: Base for the creamy gochujang aioli.
Gochujang: Gochujang is a Korean fermented chili paste that’s thick, savory, slightly sweet, and mildly spicy. It reinforces the Korean-inspired vibes of this sandwich. Find it in the international foods aisle of the grocery store or an Asian market.
Seasoned rice vinegar: Vinegar brightens up the aioli and the slaw.
Brioche buns: Soft, slightly sweet, and perfect for pulled pork sandwiches.
Kimchi pickles: These Kimchi pickles add tang and the perfect crunch. (not sponsored, I just found them at the grocery store and love them) I didn’t even know kimchi pickles were a thing, but I’m glad they are.
Napa cabbage: Finely shredded for texture and freshness.
Green onions or cilantro: Toss these in the slaw or pile them on the sandwich or burrito, don’t underestimate how much fresh herbs can elevate a dish!
Ideas for Using Korean Pulled Pork:
- Sandwiches: as pictured here! Layers of slaw, aioli, pickles and flavorful meat.
- Fusion burritos: wrap the Korean shredded pork, rice, kimchi pickles, cabbage, avocado, green onions and gochujang aioli in burrito-size flour tortillas, toast the burritos in a skillet on all sides. SO GOOD.
- Rice bowls: serve all of the components over brown rice, quinoa or grain of choice for an epic bowl.
- Lettuce wraps: serve pork, herbs, and aioli in lettuce or cabbage cups for a low-carb version.
- Pizza or flatbread: layer pork on naan or pizza dough with mozzarella, fresh herbs and aioli and it’s the best twist on pizza night.
How to Make this Korean Pulled Pork Recipe
Pat the pork dry and season it all over with kosher salt, black pepper, and Chinese five spice. Press the seasoning into the meat so it really sticks. Pour the pineapple juice into the Instant Pot and nestle in the seasoned pork. Add garlic and spread the Korean BBQ sauce over the top.
Secure the lid and set the valve to sealing. Pressure cook on high for 70 minutes, followed by a 20 minute natural release. Transfer the pork to a cutting board. Set the Instant Pot to sauté and simmer the cooking liquid until reduced by half, about 15 minutes.
While that reduces, shred the pork with two forks or your hands. It should fall apart easily. Toss the shredded pork with the reduced sauce until it’s well coated and glossy.
Make the gochujang aioli in a small bowl by whisking together mayo, gochujang, garlic paste, rice vinegar, and salt. Adjust heat to taste. Toss a bit of the aioli with shredded Napa cabbage in a large bowl to make a quick slaw.
Toast the brioche buns under the broiler for 45 to 60 seconds until golden. Assemble your sandwiches: bottom bun + aioli + cabbage slaw + Korean pulled pork + kimchi pickles + green onion + top bun with more aioli. Yum.
I think this is going to be a favorite for the whole family, enjoy!
If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!
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Shortcut Korean Pulled Pork
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 4 pulled pork sandwiches + leftover pork 1x
- Category: Dinner
- Method: Instant Pot
- Cuisine: Korean
Description
This Korean pulled pork is sweet, savory, and fall-apart tender. Perfect for sandwiches, burritos, rice bowls, or feeding a crowd with big flavor.
Ingredients
Pork
- 4–5lb pork shoulder or pork sirloin roast
- 1 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 teaspoons Chinese five spice *see note
- 2 teaspoons garlic paste or 3 large cloves garlic, minced
- 3/4 cup pineapple juice
- 2/3 cup Korean BBQ sauce (like Momofuku or Bibigo)
Gochujang aioli
- 2/3 cup mayo
- 1–2 tablespoons gochujang
- 1 teaspoon garlic paste or 1 large clove garlic, grated
- 1 tablespoon seasoned rice vinegar
- pinch of salt
For serving
- toasted brioche buns
- kimchi pickles *see note
- finely shredded napa cabbage
- green onions
Instructions
- Use paper towels to pat pork shoulder dry. Season it all over with 1 ½ teaspoons kosher salt, 1 teaspoon black pepper and 1 teaspoon Chinese five spice, pressing the seasoning into the pork.
- Pour ¾ cup pineapple juice into an Instant Pot and add seasoned pork shoulder. Add 2 teaspoons garlic paste (or 3 cloves minced garlic) and ⅔ cup Korean BBQ sauce, spreading the sauce over the pork. Secure the lid and set the valve to sealing. Pressure cook on high for 70 minutes followed by 20 minutes natural steam release.
- Let the pork rest on a cutting board for a few minutes. Set the Instant Pot to sautè and bring the remaining juices to a low boil until reduced by half, about 15 minutes. While the juices are simmering, use your hands or two forks to shred the pork. It should be very tender and fall apart easily. Discard extra fatty or sinewy pieces.
- Toss the pork with the reduced liquids and tossed until well combined. Whisk together the gochujang aioli. Use 2-3 tablespoons of the aioli to toss with some finely shredded cabbage. Toast the buns. I like to do this by buttering the buns and popping them under the broiler for 45-60 seconds.
- Time to layer! Spread a spoonful of gochujang aioli over the bottom bun followed by shredded cabbage, Korean pulled pork, kimchi pickles, green onions and then the top bun with more aioli.
MUAH!! I love this for you. Serve with honey butter chips, sweet potato fries, crispy tots, and a simple green veggie!
Notes
Kimchi pickles: if you get these specific pickles, I like to slice them in half so they’re a bit thinner and better for sandwiches. If you can’t find kimchi pickles, combine a thinly sliced cucumber with seasoned rice vinegar and pinches of sugar, salt and red pepper flakes for a simpler but similar vibe.
Crockpot directions: season pork all over with salt, pepper and Chinese five spice, place in a slow cooker and add pineapple juice, garlic and Korean BBQ sauce. Slow cook on low for 6-8 hours or high for 4-5 hours, until the pork is tender and easily falls apart. Transfer the liquids to a small pot and simmer until reduced by half, about 20 minutes. Toss with the shredded pork.
Oven directions: Press seasonings and garlic into the meat and place pork butt in a large Dutch oven or a deep roasting pan with a lid. Pour ⅔ cup Korean BBQ sauce and 1 cup pineapple juice over the entire thing, making sure it’s evenly coated. Cover (with the lid or aluminum foil) and roast at 300°F for 4-5 hours, until very tender.
Temperature: Pork shoulder internal temperature of at least 145°F to be considered safe to eat but for pulled pork that’s tender and easy to shred, it’s best to cook it to 195–205°F, which allows the connective tissue to fully break down.
Chinese five spice: This is technically optional; it adds a lovely layer of warmth and depth but I’ve made this recipe multiple times without, and it’s still wonderful. So please don’t go out of your way if it’s not something you have on hand!
Yield: this recipe makes about 12 ½-cup shredded pork servings for sandwiches or tacos. Scale up the other quantities as needed or repurpose the pork into different meals.
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Nutrition
- Serving Size: 1 sandwich (calculated with 1 bun + 1/2 cup pulled pork + 2 tablespoons aioli + cabbage + 4 pickles)
- Calories: 445
- Sugar: 17.1 g
- Sodium: 1126 mg
- Fat: 14.2 g
- Carbohydrates: 41 g
- Fiber: 1.7 g
- Protein: 35.8 g
- Cholesterol: 90.5 mg
Expert Tips
- Don’t pour the pineapple juice on the pork or it’ll wash off the seasonings, garlic and BBQ sauce you rubbed into the pork.
- Get a good quality Korean BBQ sauce for the best result, food is as good as the ingredients you use.
- Toast your buns!
- Use leftovers for rice bowls, quesadillas, pizza, fusion tacos or burritos.
- Let the pork cool for a few minutes before shredding it. This is coming from a girl with burnt fingertips.
- Can’t find kimchi pickles? Combine thinly sliced cucumber with rice vinegar, sugar, salt, and red pepper flakes for a quick version.
FAQs
Pork shoulder (also called pork butt) is best for its fat content and tenderness when slow cooked. You can use boneless pork shoulder or bone-in pork shoulder. Pork sirloin tip roast also works well and may be a bit leaner.
Yes! Refer to the recipe notes for specific cooking instructions.
The pulled pork itself is warm and flavorful, but not spicy. The only spicy element is the gochujang aioli and you can adjust the amount of gochujang you add per your taste preference. For spicy Korean pork, add some gochujang in addition to the BBQ sauce.
Orange juice would be a great sub, but chicken stock can be used in a pinch.
This makes a big batch of pulled pork (about 12-14 sandwich-size servings). And you know me, I love a cook once, eat twice type of recipe that you can enjoy in different ways. I love this pork in sandwiches, burritos, tacos, pizza or rice bowls.
making this tonight! can’t wait to try it! of these cook once eat twice recipes are absolutely where it is at for me these days!
Amazing combo of flavors!! I didn’t have Korean bbq, kimchi pickles, or Chinese 5 spice at my local market (I live in a town with 100 people!) but I looked up those recipes and made them all. Totally worth it!! I used the oven to cook the pork shoulder and it came out perfectly! We have a ton for not only the next recipe in the weekly plan but for more sandwiches! I always appreciate the variety of ingredients and balance of flavors!
LOVED this recipe! It was so easy to prep and put together and the flavor was amazing!! This one will definitely be put in the rotation 🙂
Wooohooo! So glad you loved it and thank you so much for your review 😉
Made this with San-J GF Korean BBQ sauce and subbed sriracha in the aioli. So delicious! For our gluten free plates, we served on top of sweet potato fries. Will definitely make again!
LOVE the idea of on top of sweet potato fries! Thanks Kristin!
This was crazy delicious! We had the meat over rice as a bowl and it was a HUGE hit. The kids kept asking for more meat! Thanks for another tasty recipe.
Yasssss love to hear it Tina, thank you!!
We really liked this! Had it the first night as sandwiches, second night as burritos, third night as grilled cheese sandwiches! The Chinese five spice did make it a little sweet for our taste so we added some sriracha to our aioli to try to balance it out a bit. Thanks Erica!!
Pretty good – I recommend straining the pork before plating. Our first burgers were too saucy and made the bun soggy. The second serving was much better after straining the sauce off the meat (still plenty of flavor). Not sure if I would add to the regular rotation mainly due to personal preference, I just find pork difficult. Overall great flavor and a fun meal.
Hi Veronica! Thanks for trying this recipe and for your review! One other thing you could try is reducing the sauces by half, by simmering in the Instant Pot or over the stove. It makes the sauce thicker and the pork really soaks it up, because I agree, otherwise it might be too wet and it makes the bun soggy! And I’ve also found that leftovers in a tortilla instead of bun is a vibe 🙂