Miso Sesame Pork Shoulder
Indulge your taste buds with this savory and aromatic Miso Sesame Pork Shoulder with a hint of smoke. A dish that beautifully marries the rich umami of miso with the nutty warmth of sesame. Perfect for a cozy family dinner or a gathering with friends, this recipe transforms the common cut of pork shoulder into a succulent centerpiece that’s bursting with flavor.
The marinade, featuring a harmonious blend of miso paste, sesame oil, garlic, and ginger, infuses the pork with depth and complexity. As it is slowly smoked, the meat becomes tender and juicy, allowing the flavors to meld beautifully and is paired nicely with smoke. Serve it alongside steamed rice and seasonal vegetables to create a complete meal that’s both satisfying and unforgettable. Whether you’re a seasoned cook or a kitchen novice, this recipe will elevate your culinary repertoire and leave everyone craving seconds!
Ingredients
Method
- In a small food processor or by hand, mince the garlic, fresh ginger and white onion.
- Place the minced garlic, fresh ginger and white onion and other marinade ingredients into a jumbo zipped freezer bag to mix.
- Place the bone in or boneless pork shoulder into the jumbo zipped freezer bag and squeeze out the air when sealing. Gently mix the marinade to cover all sides of the pork shoulder.
- Place the bag of pork shoulder in marinade into the fridge and allow the flavors to marinate overnight.
- The next day, warm up smoker to 300F using apple or cherry chunks, chips or pellets for flavor.
- When smoker is at temperature, remove the pork shoulder from the freezer bag, reserving the residual marinade for use later. Place the pork shoulder on the hottest part of the smoker.
- After 1 hour, rotate and turn the pork shoulder on the smoker
- After 2 hours total on the smoker, when the rub and the marinade is set (where you cannot rub the marinade off the meat with your finger), place pork into a foil pan. Pour in the residual marinade sauce on top of the pork into the foil pan. Tightly wrap the foil pan with the pork shoulder in marinade with a layer of tin foil.
- Place the pan of pork back onto the smoker in the hottest spot to cook for another 2+ hours.
- Probe pork through foil to ensure it is tender, where the probe slides through the meat with no resistance and temperature is >200F.
- Allow the pan of meat to rest on the counter wrapped in towels or in a cooler for at least an hour.
- When ready to serve, strain liquid from the foil pan through a fat separator.
- Gently pull the pork shoulder with tongs or gloved hands. Pour the strained liquid from the pan back onto the pork before serving.
- Ideally served with rice, steamed broccoli, cooked napa cabbage, finely chopped romaine lettuce, baby corn, pickled carrots, kimchi and sprinkled with sesame seeds