Korean Gochujang Braised Pork Burritos

Steps

1. 1

   Prepare pork and preheat ovenOven 325°F / 165°C

   • Pat the pork shoulder chunks very dry with paper towels; this is crucial for good browning.
   • Season generously all over with salt and pepper.
   • Position a rack in the lower third of the oven and preheat to 325°F (160°C).

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   Ready when: Oven reaches 325°F (160°C)

   Tip: Dry pork is essential for browning; moisture creates steam and prevents a good crust. Don't skip patting it dry.

2. 2

   Sear pork chunks

   • Heat 1 tablespoon vegetable oil in a 5-6 quart Dutch oven over medium-high heat until shimmering, about 1 minute.
   • Working in two batches to avoid crowding, sear the pork chunks on all sides until deeply browned, about 8-10 minutes total.
   • Transfer browned pieces to a plate.

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   Ready when: Pork is deeply browned on all sides, the color of dark caramel

   Tip: Let meat sit 2-3 minutes per side before moving; crowding the pan causes steaming instead of searing. Pork does not need to be fully cooked inside.

3. 3

   Build braising liquid base

   • Pour off all but 1 tablespoon of oil from the pot.
   • Add the sliced onion and sauté over medium heat until softened and slightly caramelized, about 4 minutes.
   • Add the minced garlic and ginger, cook for 1 minute until fragrant.
   • Stir in the gochujang, soy sauce, and rice vinegar, cooking for 1 minute to bloom the spices and deepen the color.

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   Ready when: Gochujang is darkened and fragrant, no raw garlic smell remains

   Tip: Cooking the gochujang in fat for a minute deepens its flavor and removes any raw taste. If it sticks to the pot, add a splash of broth.

4. 4

   Return pork and add broth

   • Return the seared pork and any accumulated juices to the pot.
   • Pour in the chicken broth and bring to a bare simmer.
   • The pork should be about three-quarters submerged; add more broth or water if needed.
   • Cover the pot with the lid.

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   Ready when: Liquid is just barely simmering with small bubbles at the edges, no rapid boiling

   Tip: A gentle simmer is important; boiling too hard makes the meat tough. The low oven temperature will maintain a gentle cook throughout.

5. 5

   Braise pork in ovenOven 325°F / 165°C

   • Transfer the covered Dutch oven to the preheated 325°F (160°C) oven and braise for 2.5 to 3 hours.
   • The pork is done when a fork easily shreds a piece with minimal resistance and the meat falls apart naturally.
   • Internal temperature should reach around 190°F (88°C), but tenderness is the true indicator of doneness.

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   Ready when: Pork shreds easily with a fork; braising liquid has reduced to about two-thirds of original volume

   Tip: Resist opening the lid frequently; each time you do, heat escapes and cooking time increases. One quick peek at the 2-hour mark is fine, but leave it mostly undisturbed.

6. 6

   Cook sesame rice (parallel step)

   • While the pork braises, rinse the jasmine rice in a fine sieve under cool water until the water runs mostly clear, about 30 seconds.
   • In a medium saucepan with a lid, combine the rinsed rice, 1.5 cups water, and ½ teaspoon salt.
   • Bring to a boil over medium-high heat, then reduce to low, cover, and cook for 15-18 minutes until the water is absorbed and rice is tender.
   • Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
   • Stir in 1 tablespoon sesame oil and taste for salt.

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   Ready when: All water is absorbed, rice is fluffy and tender, individual grains separate easily

   Tip: Don't lift the lid while the rice cooks; this releases steam and dries out the rice. A faint sizzling sound at the end is normal and signals the rice is done.

7. 7

   Shred pork and reduce sauce

   • Remove the Dutch oven from the oven.
   • Transfer the pork to a cutting board and discard any bones if present.
   • Using two forks, shred the pork into bite-sized pieces; some larger, chunkier pieces add nice texture.
   • Strain the braising liquid through a fine sieve into a bowl, pressing gently on the solids to extract as much liquid as possible.
   • You should have about 1 cup of liquid.
   • If you have more than 1 cup, return it to the pot and reduce over medium-high heat for 3-5 minutes until glossy and concentrated.
   • Toss the shredded pork with the braising liquid and keep warm.

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   Ready when: Pork is shredded into bite-sized pieces; braising liquid is glossy, concentrated, and coats the pork

   Tip: If the liquid seems watery and pale, definitely reduce it to concentrate the gochujang and soy flavors. This step transforms the sauce from thin to glossy and flavorful.

8. 8

   Warm tortillas and assemble burritos

   • Warm the flour tortillas one at a time in a dry skillet over medium heat for 10-15 seconds per side, or wrap them together in a damp paper towel and microwave for 20-30 seconds, until warm and pliable.
   • Lay a warm tortilla on a work surface.
   • Optionally spread ½ tablespoon mayo in the center.
   • Add about ½ cup sesame rice, then 6 ounces shredded pork with sauce, ¼ cup chopped kimchi, 1 tablespoon sliced scallions, and a light sprinkle of sesame seeds.
   • Fold in the shorter sides, then roll tightly from bottom to top, keeping the filling compressed.
   • Repeat with remaining tortillas and filling.
   • Serve immediately.

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   Ready when: Tortillas are warm and pliable; burritos are tightly rolled and fully sealed

   Tip: Warm tortillas are less likely to tear or crack when rolled. Maintain a 2:1 filling-to-tortilla ratio to avoid overstuffing; if you have extra filling, serve it on the side or as a rice bowl.