• 5 lb Boneless Pork Butt - trimmed and cut into 2“ cubes
• 3/4 cup Gochujang - 1/2cup + 1/4cup divided
• 6 Tbsp white miso - 2Tbsp + 4Tbsp divided
• 1 bunch fresh cilantro - stems minced, leaves left whole, reserved separately
• 1/4 cup hoisin sauce
• 3 oz fresh ginger - peeled and cut into 3 chunks
• 2 Tbsp neutral oil
• 2 large yellow onions - thinly sliced
• 1/2 tsp Kosher salt and ground black pepper
• 3 Tbsp unseasoned rice vinegar

1. Heat oven to 325 deg.
2. In a large Dutch oven combine the pork, 1/2 cup gochujang, 2 Tbsp miso, cilantro stems, hoisin sauce, ginger and 1 cup water, stir to combine. Bring to simmer on stove and then cover and place in oven. Cook until skewer into the meat meets no resistance, about 3 hr.
3. In a 12” skillet heat the oil until shimmering. Add the onions and salt, reduce the heat to medium. Cook, stirring occasionally, until the onions are golden brown, about 15 min. Stir in the remaining 4 Tbsp miso and cook, stirring frequently, until the mico begins to brown, about 5 min. Transfer to a plate and let cool, then cover and refrigerate until ready to use.
4. When pork done transfer to large bowl. When cool enough shred into bite-size pieces, discarding any fat. Remove and discard the ginger chunks from the cooking liquid. Use a wide spoon to skim off as much fat as possible. Bring to a simmer and cook, stirring occasionally, until reduced by about half and spatula drawn through the sauce leaves a trail, 5-7 min.
5. Whisk in the remaining 4 Tbsp gochujang. Stir in the pork and onions. Cook, stirring frequently, until heated through, 5-10 min. Off heat stir in the vinegar, then taste and season with pepper. Serve with cilantro leaves, pickled carrots and pickled jalapenos.
6. Serve on tortillas or in buns.

Serves: 8-10     Total cooking time: 4 hr
Source: Milk Street recipes