Honey Miso Pulled Pork (Oven Roasted Pork Shoulder)

This honey miso pulled pork is what happens when slow roasted pork shoulder meets deep umami and gentle sweetness. It has the richness of classic pulled pork with the savory backbone of miso, soy, ginger, and garlic. It works just as well on soft buns as it does in bao, rice bowls, or straight from the pan when no one is looking.

It is an oven pulled pork recipe that does not rely on a smoker or complicated gear. Just time, low heat, and a properly seasoned piece of meat. The dry brine builds flavor all the way through the pork, while the long roast gives you that fall apart texture without drying anything out.

This is one of those recipes that feels impressive but is mostly patience and restraint. Let the pork do its thing.

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Meat

• 3 kg boneless pork shoulder (about 6.5 lb)

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Dry Brine Rub

• 3 tbsp white miso paste

• 1.5 tbsp light soy sauce

• 1.5 tbsp dark soy sauce

• 1 inch grated fresh ginger

• 5 cloves garlic, grated

• 1 tbsp honey

• 1.5 tsp sesame oil

• 1.5 tbsp mirin

• 1 tsp chicken bouillon powder

• 1 large pinch MSG

Mix everything into a thick paste. Coat the pork completely, working it into every seam and fold. Place the pork uncovered in the fridge for 24 hours. Minimum 12 hours if needed, but 24 is worth it.

Leaving it uncovered lets the surface dry slightly, helping flavor penetration and bark formation.

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Honey Miso Sauce

• 5 tbsp honey

• 1 tbsp miso paste

• 1 tbsp grainy Dijon mustard

• 2 tbsp rice vinegar

• 1 tbsp chili crisp oil

• 1 tsp dark soy sauce

• 1 tsp light soy sauce

• 1 tsp oyster sauce

• 1 pinch MSG

In a small saucepan, heat the honey, vinegar, and mustard until gently bubbling. Whisk in the remaining ingredients. Simmer briefly until smooth and glossy. Taste and adjust if needed.

Set aside.

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Slow Roast Method

1. Preheat oven to 250°F (120°C).

2. Slice one large onion thickly and lay it across the bottom of a deep roasting tray.
   Add a few crushed garlic cloves and some green onions or leek if you have them.

3. Place the pork shoulder on top of the onions.

4. Pour:

   • 250 ml chicken stock (1 cup)

   • 2 tbsp rice vinegar
     into the bottom of the pan.

5. Spoon a few tablespoons of Japanese style BBQ sauce over the pork.

6. Cover loosely with foil. Do not seal it tight. You want moisture control, not steaming.

7. Roast for 10 hours, or roughly 1.5 hours per pound.
   Overnight cooks work perfectly for this.

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Shredding

Remove from the oven and rest the pork for 30 to 45 minutes.
Transfer to a sheet pan or large bowl and pull apart to your desired texture.

Add the honey miso sauce and toss until evenly coated. If needed, spoon in a little of the strained cooking liquid to keep everything juicy. Toss in some toasted sesame seeds and thinly sliced green onions for some texture and visual wow. 

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Serving Ideas

• On toasted buns with Asian slaw

• In bao with pickled vegetables

• Over rice with cucumber and sesame seeds

• In lettuce cups

• Straight from the pan

This pork is extremely flexible and is so delicious that you really can't go wrong with pairing it! 

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Save the Cooking Liquid

Strain the liquid left in the roasting tray. This is liquid gold.

Use it for:

• Soup bases

• Ramen broth

• Pan sauces

• Moistening leftover pulled pork

It is deeply savory and far too good to throw away.

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Storage and Reheating

This recipe is ideal for meal prep and entertaining.

Refrigeration
Store in an airtight container for up to 5 days.

Freezing
Freeze portions for up to 3 months.
Freeze with a little extra sauce or cooking liquid to prevent dryness.

Reheating
Best method is stovetop:

• Add pork to a pan

• Splash of water or reserved cooking liquid

• Cover and heat gently

Microwave works too, just cover and reheat slowly in stages.

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Chef Notes

• Pork shoulder is ideal because of its fat and connective tissue. Lean cuts will not give you the same texture.

• The dry brine is what sets this apart from standard pulled pork. It seasons the meat all the way through instead of just coating the outside.

• Cooking low and slow in the oven gives consistent results year round without specialized equipment.

This is pulled pork for people who care about depth of flavor without wanting to babysit a smoker all day or don't have the ability to use a smoker (Apartment/Condo, etc.).