Gochujang Braised Pork Shoulder with Southern-Style Green Beans & Tomatoes

Gochujang Braised Pork Shoulder with Southern-Style Green Beans & Tomatoes ingredients

• 3 lbs boneless pork shoulder (Boston butt)
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp vegetable oil
• 1 medium, chopped yellow onion
• 4 cloves, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp low-sodium soy sauce
• 1 tbsp, packed brown sugar
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 3 cups chicken or vegetable broth
• 2 large, peeled and sliced carrots
• 1 medium, cored and sliced green bell pepper
• 1 lb, trimmed green beans
• 1 14.5 oz can, undrained canned diced tomatoes
• 1 leaf bay leaf
• 2 tbsp, chopped (optional) fresh cilantro or green onions

How to make Gochujang Braised Pork Shoulder with Southern-Style Green Beans & Tomatoes

1. Preheat your oven to 325°F (160°C). Pat the pork shoulder dry thoroughly with paper towels and season all sides generously with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
2. Heat 2 tablespoons vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the pork on all sides until deeply golden brown, about 3-4 minutes per side. Remove the pork from the pot and set aside.
3. Reduce heat to medium, add 1 chopped yellow onion to the pot, and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add 4 minced garlic cloves and 1 tablespoon grated fresh ginger, and cook for another minute until fragrant.
4. In a small bowl, whisk together 3 tablespoons gochujang, 2 tablespoons low-sodium soy sauce, 1 tablespoon brown sugar, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil. Pour this mixture into the pot, scraping up any browned bits from the bottom.
5. Stir in 3 cups chicken or vegetable broth and add 1 bay leaf. Return the seared pork shoulder to the pot, ensuring it is mostly submerged in the liquid. Bring the liquid to a simmer.
6. Cover the Dutch oven tightly and transfer it to the preheated oven. Braise for 2 hours.
7. After 2 hours, carefully remove the pot from the oven. Add 2 sliced carrots and 1 sliced green bell pepper to the pot, nestling them around the pork. Stir gently to combine them with the braising liquid.
8. Cover again and return to the oven for another 45 minutes to 1 hour, or until the pork is fork-tender and easily shreds. The internal temperature should reach at least 200°F (93°C) for optimal shredding.
9. Remove the pot from the oven. Stir in 1 pound trimmed green beans and 1 can (14.5 oz) undrained diced tomatoes. Cook, uncovered, on the stovetop over medium heat for 10-15 minutes, or until the green beans are tender-crisp and the sauce has slightly thickened.
10. Remove the pork from the pot and shred it using two forks. Discard the bay leaf. Return the shredded pork to the pot and stir to combine with the vegetables and sauce. Taste and adjust seasoning as needed.
11. Serve hot, garnished with fresh cilantro or chopped green onions if desired. This dish pairs wonderfully with rice or cornbread to soak up the flavorful sauce.

More recipes you might like

Browse related collections