Bourbon Maple and Ancho Pulled Pork Recipe
Bourbon Maple and Ancho Pulled Pork
Bo Ssam is traditional Korean dish, where pork shoulder is boiled with spices, then sliced thin and served with gochujang, kimchi, radish salad, and lettuce. Inspired by this traditional Korean dish, we created a slow-roasted version where ancho pepper powder and garlic add the spice while rich maple syrup helps create a delicious crust. Look for Pappy & Co Bourbon Barrel-Aged Maple Syrup, Woodinville Whisky Barrel-Aged Maple Syrup, or Metropolitan Market Maple Syrup.
- 3 1/2 lb pork shoulder, bone-in
- 1/4 cup bourbon barrel-aged maple syrup, whiskey barrel-aged maple syrup, or Metropolitan Market Maple Syrup
- 2 tsp ancho chile powder
- 2 - 3 tsp salt
- 6 garlic cloves, peeled and pressed (or finely chopped)
- 1/2 cup kimchi
- 1/2 cup pickled radish
- 1/4 cup gochujang
- 16 - 20 lettuce cups
- In a bowl, combine maple syrup, garlic, and ancho chile powder. Add half of the salt, taste adding up to a total of 3 tsp. Place pork in non-aluminum container; with a sharp knife, make incisions in the meat. Pour the marinade over, making sure it goes inside the incisions. Let the pork rest in the fridge for at least 6 hours and up to 24.
- One hour before cooking, remove the pork from the fridge and preheat oven to 300°F. Place in the oven and roast for 6-7 hours. Baste every hour with its own juices, if the juices start to dry out add 1/2 C of water. The pork will be ready when the meat pulls apart easily with a fork and has a nice caramelized crust.
- Once done, remove from the oven and let it rest for at least 20 min and up to an hour. While it rests, setup all the accompaniments. Transfer the pork to a platter when ready to serve.
- To eat, place the meat inside a lettuce cup and top with the kimchi, radish, and gochujang.
- Cook’s Tip:
- You can also serve them as Bo Ssam Sliders