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.