Ingredients
MARINATED PULLED PORK
1 (15-ounce) can Pacific Northwest Canned Pears, diced, in light syrup, drained, divided and liquid reserved
2 tablespoons diced red onion
2 green onions, cut in 1-inch lengths
1-½ tablespoons gochujang sauce
¾ teaspoon finely minced garlic
¾ teaspoon finely minced ginger
4 teaspoons soy sauce
1-½ teaspoons rice wine vinegar
¾ teaspoon kosher salt
¾ teaspoon sesame oil
1-½ pounds boneless pork butt, trimmed
PEAR & CUCUMBER TOPPING
Reserved diced pears
½ small jalapeno, seeded, ribs removed and finely minced
2 tablespoons finely diced red onion
¼ cup finely diced English cucumber
1-½ teaspoons toasted sesame seeds
¾ teaspoon sesame oil
¾ teaspoon rice wine vinegar
¼ teaspoon kosher salt
ASSEMBLE & GARNISH
6 bao buns
Green onions, thinly sliced on the bias
Coarsely chopped cilantro
Toasted sesame seeds
Method
Preheat the oven to 300 degrees F.
To make the marinade, combine half of the pears and half of their liquid, red and green onions, gochujang sauce, garlic, ginger, soy sauce, vinegar, salt, and oil. Stir to combine and set aside.
Place trimmed pork in a roasting pan and pour the marinade over top. Cover the pan with foil, and cook approximately 6 hours, or until pork begins to fall apart.
Remove from oven, pour off marinade and save. Set the pork aside to cool slightly before shredding. Skim fat from marinade, purée marinade in a blender, and return to a saucepan to reduce slightly.
Make the topping while the pork is cooling and the sauce is reducing. Combine reserved drained, diced pears, jalapeno, red onion, and cucumber in a mixing bowl. Add 2 to 3 tablespoons remaining reserved liquid from the pears, sesame seeds, oil, vinegar, and salt. Stir to combine and refrigerate for up to 4 days.
Shred pork, toss with reduced marinade and warm through. To assemble, steam the bao buns according to instructions on package. Fill with pork, top with a spoonful of Pear and Cucumber Topping, and garnish with green onions, cilantro, and sesame seeds.
Servings
Makes 6 bao bunsIngredients
MARINATED PULLED PORK
2 (15-ounce) cans Pacific Northwest Canned Pears, diced, in light syrup
½ small red onion, diced
5 green onions, cut in 1-inch lengths
¼ cup + 2 tablespoons gochujang
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
3 ounces soy sauce
1 ounce rice wine vinegar
1 tablespoon kosher salt
1 tablespoon sesame oil
1 boneless pork butt, approximately 6-1/2 pounds, fat cap trimmed
PEAR & CUCUMBER TOPPING
2 (15-ounce) cans Pacific Northwest Canned Pears, diced, in light syrup, liquid reserved
1 jalapeno, seeded, ribs removed and finely minced
½ medium red onion, finely diced
½ English cucumber, finely diced
1-½ tablespoons toasted sesame seeds
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 teaspoon kosher salt
ASSEMBLE & GARNISH
24 bao buns
Green onions, thinly sliced on the bias
Coarsely chopped cilantro
Toasted sesame seeds
Method
Preheat the oven to 300 degrees F.
To make the marinade, combine pears and their liquid, red and green onions, gochujang, garlic, ginger, soy sauce, vinegar, salt, and oil. Stir to combine and set aside.
Place trimmed pork butt in a roasting pan and pour the marinade over top. Cover the pan with parchment paper and foil, and cook approximately 6 hours, or until pork begins to fall apart.
Remove from oven, pour off marinade and save. Set the pork aside to cool slightly before shredding. Skim fat from marinade, purée in a blender and return to a saucepan to reduce slightly.
Make the topping while the pork is cooling and the sauce is reducing. Combine the drained, diced pears, jalapeno, red onion, and cucumber in a mixing bowl. Add some of the reserved liquid from the pears over top and add sesame seeds, oil, vinegar, and salt. Stir to combine, adding more reserved pear juice as needed for flavor, moisture, and consistency. Refrigerate up to 4 days.
Shred pork, toss with reduced marinade and warm through. To assemble, steam the bao buns according to instructions on package. Fill with pork, top with a spoonful of Pear and Cucumber Topping, and garnish with green onions, cilantro, and sesame seeds.
