Pulled Pork Rice Bowls with Sriracha Tahini Dressing

The best recipe for pulled pork that I’ve come across is from David Chang’s Momofuku.  It’s simple, uncomplicated, and results in meat with a clean flavor which is versatile enough to be used in raman, sandwiches, tacos, and rice bowls of all sorts.  A long and slow roast yields meat that’s crisp on the outside and juicy and tender on the inside.  Most recently I served it alongside some garlic-sauteed greens, fresh corn, pickled red onions and jalepenos, and a drizzle of sriracha tahini dressing.  The dressing is creamy, a bit tangy, and has just the right amount of heat to keep it interesting.  I like using this dressing for kale salads as well, and it also works as a dip for crudités.  Note that the pork requires an overnight refrigeration and about six hours in the oven, so plan ahead accordingly, but there is very little hands-on time so don’t let that scare you off.  There will be quite a bit of pork leftover if you make the amount specified in the recipe, which means you’ll have easy dinners for the rest of the week.

Pulled Pork Rice Bowls with Sriracha Tahini Dressing

Ingredients

• pulled pork (see recipe below)
• fresh corn on the cob, boiled or grilled and kernels removed
• pickled red onions and jalepenos (see this recipe)
• cooked brown rice

Garlic-Sauteed Greens

• 1 large bunch laminato kale or other dark greens
• 1 large clove garlic, minced

Sriracha Tahini Sauce

• 1/4 cup + 2 tablespoons tahini
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 4 teaspoons white miso
• 4 teaspoons sriracha
• 2 teaspoons honey
• 2 teaspoons fresh dill
• 1 garlic clove, minced
• 4-6 tablespoons water

Instructions

1. Remove kale leaves from stems and coarsely chop the leaves. In a skillet, warm the olive oil over medium heat. Add the garlic and stir until fragrant, about 30 seconds. Add the kale and season with salt and pepper. Stir for a minute to evenly coat the kale and then cover the pan. Let the kale cook covered for 1-2 minutes, until the kale begins to wilt. Uncover pan and continue to for another minute or so until all of the kale is wilted.
2. Add all of the dressing ingredients (begin with 4 tablespoons of water) to a blender or a food processor. Blend or process until dressing is smooth and creamy, adding additional water one tablespoon at a time to reach desired consistency. Season to taste with additional salt and pepper.
3. To assemble, begin with a layer of rice to cover the bottom of a bowl. Layer with pork, greens, pickled onions and jalepenos, and corn. Drizzle generously with sriracha tahini dressing.

Pulled Pork

Ingredients

• 6 pounds bone-in pork shoulder roast
• 1/4 cup natural cane sugar
• 2 tablespoons kosher salt

Instructions

1. Combine the sugar and salt together in a small bowl and rub evenly over the pork. Place in a baking dish, cover, and refrigerate overnight.
2. Preheat the oven to 250. Pat the meat dry using paper towels and discard any accumulated juices. Place pork in a roasting pan and cook for 6 hours, basting once an hour after the first hour.
3. Let meat rest for 30 minutes before shredding into bite size pieces.

Notes

Adapted from Momofuku