Cherry-Smoked Miso Pulled Pork

By Sprig Originals ✓ · cooked up in Sprig

A whole pork shoulder goes low and slow over cherry wood at 250°F until it pulls apart at 203°F, then gets wrapped with a sweet-salty white miso, mirin and ginger glaze that soaks straight into the meat. Twelve ingredients, mostly hands-off, and enough for a crowd — pile it over hot rice with scallions, or save leftovers for ramen bowls.

Ingredients

• 4 lb boneless pork shoulder (Boston butt)
• 1 tbsp kosher salt
• 2 tsp coarsely ground black pepper
• 4 chunks cherry wood chunks

• 1/3 cup white miso paste
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tbsp light brown sugar
• 4 cloves garlic, grated
• 1 tbsp fresh ginger, grated
• 1 tbsp toasted sesame oil

• 4 scallions, thinly sliced

Instructions

1. Trim the pork shoulder down to a thin 1/4-inch fat cap and pat it completely dry. Season all over with the kosher salt and black pepper, pressing it in, and leave it uncovered on a rack at room temperature while the smoker comes up to heat.
2. Set up your smoker for indirect cooking at 250°F and add the cherry wood chunks. Cherry gives a mild, sweet smoke that suits miso — anything heavier will bully it. Wait for the smoke to run thin and blue-grey before the meat goes on.
3. Place the pork fat-side up directly on the grate and smoke undisturbed for 5 to 6 hours, until a dark mahogany bark has formed and the internal temperature in the thickest part reads 165°F. Top up wood in the first 3 hours only; after that the meat stops taking on smoke.
4. While it cooks, whisk together the miso, soy sauce, mirin, brown sugar, garlic, ginger and sesame oil until smooth. Keep it covered at room temperature.
5. At 165°F, lay out two long sheets of heavy-duty foil. Brush the pork all over with half the miso glaze, set it on the foil, pour the remaining glaze over the top, and wrap tightly into a sealed parcel.
6. Return the wrapped pork to the smoker and cook another 2 to 3 hours at 250°F, until the internal temperature hits 203°F and a probe slides into the meat with no resistance, like pushing into softened butter.
7. Rest the sealed parcel in a dry cooler or turned-off oven for 45 minutes. Open carefully, pull the pork apart with two forks, and toss it through the glazed juices in the foil. Scatter with scallions and serve over hot rice.

Chef's tips

Nutrition (per serving, estimated)

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