Slow Cooker Momofuku Pork Shoulder: A Flavor Explosion

My first encounter with Momofuku-style pork was at a bustling food festival years ago. The aroma alone – a tantalizing blend of savory pork, sweet glaze, and fresh herbs – stopped me in my tracks. One bite of the tender, melt-in-your-mouth pork, nestled in a crisp lettuce cup with vibrant scallions and a kick of chili sauce, and I was hooked. I knew I had to recreate this magic at home, and what better way than with the humble slow cooker?

Recipe Overview:

• Prep Time: 20 minutes (plus overnight marinating)
• Cook Time: 10 hours
• Total Time: 16 hours, 20 minutes
• Servings: 4-6
• Dietary Type: Not specified, but can be made gluten-free with gluten-free soy sauce

Ingredients:

• For the Pork:

  • 4 lbs bone-in pork shoulder (Boston butt)
  • 1/3 cup sugar
  • Kosher salt
  • 1/4 cup brown sugar

• For the Garnish:

  • 1 1/4 cups thinly-sliced scallions
  • 1/4 cup grated fresh ginger
  • 2 tablespoons canola oil
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sherry wine vinegar
  • 1/4 teaspoon kosher salt

• To Serve:

  • Steamed rice
  • Bibb lettuce
  • Cabbage kimchi
  • Chili sauce (or other spicy sauce)

Equipment Needed:

• Large slow cooker (5 to 7 qt)
• Plastic bag
• Rimmed baking sheet
• Grater
• Measuring cups and spoons

Instructions:

1. Start by rinsing the pork roast under cold water and patting it completely dry with paper towels. This step is crucial for good searing later.

2. In a small bowl, combine the 1/3 cup of sugar and 1/3 cup of kosher salt. Mix thoroughly to ensure an even distribution.

3. Rub the sugar-salt mixture generously all over the pork roast, ensuring every surface is coated.

4. Place the coated roast inside a plastic bag. Seal the bag tightly, removing as much air as possible.

5. Refrigerate the pork roast for at least 6 hours, or preferably overnight. This marinating process allows the flavors to penetrate deeply into the meat, resulting in a more flavorful and tender final product.

6. The next day, remove the roast from the refrigerator and discard the plastic bag along with any accumulated juices. Don’t skip this step; the juices will be quite salty.

7. Rinse the pork roast thoroughly under cold water to remove the excess salt. Pat it dry again with paper towels. This step is essential to prevent the final dish from being overly salty.

8. Place the rinsed and dried pork roast in your large (5 to 7 qt) slow cooker.

9. Cook on Low setting for approximately 10 hours, or until the pork is incredibly tender and easily shreds with a fork. Turn the roast over once halfway through the cooking time to ensure even cooking. Check for doneness after 9 hours. If not easily shredded, continue cooking, checking every 30 minutes.

10. While the pork is cooking, prepare the garnish. In a medium bowl, stir together the 1 1/4 cups of thinly sliced scallions, 1/4 cup of grated fresh ginger, 2 tablespoons of canola oil, 1 teaspoon of soy sauce, 1/2 teaspoon of sherry wine vinegar, and 1/4 teaspoon of kosher salt. Set aside.

11. Once the pork is cooked, carefully remove it from the slow cooker and transfer it to a rimmed baking sheet. Be gentle as it will be very tender and may fall apart.

12. In a small bowl, combine the 1/4 cup of brown sugar and 1 1/4 teaspoons of kosher salt.

13. Rub the brown sugar-salt mixture all over the pork roast, ensuring it’s evenly coated. This glaze will caramelize beautifully in the oven.

14. Slide the pork roast into a preheated 500°F (260°C) oven and allow it to caramelize for approximately 10 minutes. Keep a close eye on it to prevent burning. You want a rich, golden-brown crust to form.

15. Remove the pork from the oven and let it rest for a few minutes before shredding or slicing.

16. To serve, allow each diner to place shards of pork onto a lettuce leaf with steamed rice, the scallion garnish, cabbage kimchi, and chili sauce (or other spicy sauce) to taste.

Expert Tips & Tricks:

• Don’t skip the overnight salting. This dry brine is critical for tenderizing the pork and infusing it with flavor.
• Adjust the caramelization time. Ovens vary, so keep a close eye on the pork while it’s in the oven to prevent burning. You’re looking for a deep golden-brown color.
• Shred or slice? The beauty of this recipe is its versatility. You can shred the pork for a more casual presentation or slice it for a more elegant one.
• Spice it up! Feel free to experiment with different chili sauces or add a pinch of red pepper flakes to the brown sugar mixture for extra heat.

Serving & Storage Suggestions:

Serve the Slow Cooker Momofuku Pork Shoulder immediately for the best flavor and texture. The pork is delicious served in bibb lettuce wraps with rice, kimchi, and the scallion-ginger garnish. Any leftover pork can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pork in a skillet over medium heat or in the microwave. You can also freeze the pork for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information:

Nutrient	Amount per Serving	% Daily Value
Calories	1264.8 kcal	N/A
Calories from Fat	798 g	63%
Total Fat	88.7 g	136%
Saturated Fat	28.8 g	144%
Cholesterol	322.1 mg	107%
Sodium	497.4 mg	20%
Total Carbohydrate	33.6 g	11%
Dietary Fiber	0.9 g	3%
Sugars	30.8 g	N/A
Protein	78.8 g	157%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions:

• Gluten-Free: Use gluten-free soy sauce or tamari to make this dish gluten-free.
• Spicy Mayo: For an extra layer of flavor, mix some chili sauce with mayonnaise and drizzle it over the pork wraps.
• Asian Slaw: Add a crunchy Asian slaw to the lettuce wraps for extra texture and flavor. Combine shredded cabbage, carrots, and a sesame-ginger dressing.
• Different Cuts of Pork: While pork shoulder is ideal, you could also use pork butt. Adjust cooking time as needed.

FAQs (Frequently Asked Questions):

Q: Can I use a smaller pork shoulder?
A: Yes, you can use a smaller pork shoulder, but you may need to adjust the cooking time. Check for tenderness after 8 hours.

Q: Can I skip the overnight salting step?
A: While you can skip it, the overnight salting helps to tenderize the pork and infuse it with flavor. It’s highly recommended for the best results.

Q: What can I use instead of sherry wine vinegar?
A: Rice vinegar or apple cider vinegar can be used as a substitute for sherry wine vinegar.

Q: Can I cook this on High in the slow cooker?
A: Cooking on High is not recommended as it can dry out the pork. Low and slow is the key to tender, juicy pork.

Q: How do I know when the pork is done?
A: The pork is done when it is easily shredded with a fork. If it’s still tough, continue cooking for another hour and check again.

Final Thoughts:

This Slow Cooker Momofuku Pork Shoulder is a guaranteed crowd-pleaser. The combination of tender, flavorful pork, sweet and savory glaze, and fresh, vibrant garnishes is simply irresistible. Don’t be intimidated by the seemingly long cooking time; the slow cooker does all the work. I encourage you to give this recipe a try and experience the magic of Momofuku-style pork in the comfort of your own home. Feel free to experiment with different variations and share your creations with friends and family. And don’t forget to let me know what you think!