You’re about to discover the incredible versatility of pork shoulder in Asian cooking. From quick weeknight dinners to impressive weekend feasts, these 18 recipes transform this humble cut into tender, flavor-packed meals that will become instant favorites. Get ready to explore a world of delicious possibilities—your next go-to dish is waiting in this list!
Braised Asian Pork Shoulder with Soy Sauce and Ginger
Tired of the same old weeknight dinners? This braised Asian pork shoulder is about to become your new favorite comfort food. It’s incredibly tender, packed with savory-sweet flavor, and fills your kitchen with the most amazing aroma while it cooks.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 1 (4-pound) bone-in pork shoulder roast
– 2 tablespoons toasted sesame oil
– 1 large yellow onion, thinly sliced
– 4 cloves garlic, minced
– 1 (3-inch) piece fresh ginger, peeled and grated
– 1 cup low-sodium soy sauce
– 1/2 cup packed dark brown sugar
– 2 cups low-sodium chicken broth
– 2 tablespoons rice vinegar
– 1 tablespoon cornstarch
– 2 tablespoons cold water
– 2 green onions, thinly sliced
Instructions
1. Preheat your oven to 325°F.
2. Pat the 4-pound pork shoulder roast completely dry with paper towels. Tip: Drying the meat helps it sear better, creating a flavorful crust.
3. Heat the 2 tablespoons of toasted sesame oil in a large Dutch oven over medium-high heat.
4. Carefully place the pork shoulder in the hot oil and sear for 4-5 minutes per side, until deeply browned all over.
5. Transfer the seared pork to a plate.
6. Add the thinly sliced yellow onion to the pot and cook for 5 minutes, stirring often, until softened.
7. Add the minced garlic and grated fresh ginger, cooking for 1 minute until fragrant.
8. Pour in the 1 cup of low-sodium soy sauce, 1/2 cup of dark brown sugar, 2 cups of chicken broth, and 2 tablespoons of rice vinegar, stirring to combine and dissolve the sugar.
9. Return the seared pork shoulder and any juices to the pot, ensuring the liquid comes about halfway up the sides of the meat.
10. Bring the liquid to a simmer, then cover the pot with a tight-fitting lid.
11. Transfer the covered pot to the preheated oven and braise for 3 hours. Tip: Resist the urge to peek! Keeping the lid on traps steam for the most tender meat.
12. Carefully remove the pot from the oven. The pork should be fork-tender and easily shred.
13. Transfer the pork to a cutting board and let it rest for 10 minutes.
14. While the pork rests, skim any excess fat from the surface of the braising liquid in the pot.
15. In a small bowl, whisk together the 1 tablespoon of cornstarch and 2 tablespoons of cold water to create a slurry.
16. Bring the braising liquid in the pot to a simmer over medium heat on the stovetop.
17. Whisk in the cornstarch slurry and cook for 2-3 minutes, until the sauce thickens slightly. Tip: The slurry must be cold to prevent lumps from forming in your glossy sauce.
18. Use two forks to shred the rested pork shoulder, discarding any large pieces of fat or bone.
19. Return the shredded pork to the pot and stir to coat it in the thickened sauce.
20. Serve the braised pork hot, garnished with the thinly sliced green onions.
Melt-in-your-mouth tender, the pork shreds effortlessly after its long, slow braise. The rich, glossy sauce is deeply savory from the soy sauce, with a perfect balance of sweetness and a bright kick from the ginger. Try it piled high on fluffy white rice, stuffed into warm bao buns, or even as a killer filling for tacos.
Slow-Cooked Asian Pork Shoulder with Star Anise and Cinnamon
Visions of tender, fall-apart pork with warm spices probably just danced through your head. This slow-cooked Asian pork shoulder is exactly that—a hands-off, flavor-packed meal that makes your kitchen smell incredible. You’ll love how the star anise and cinnamon create this cozy, aromatic broth.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
– 4 pounds of bone-in pork shoulder, patted dry with paper towels
– 2 tablespoons of fragrant toasted sesame oil
– 1 large yellow onion, thinly sliced into half-moons
– 6 plump garlic cloves, minced
– 1 tablespoon of freshly grated ginger
– 3 whole star anise pods
– 2 cinnamon sticks
– 1/2 cup of low-sodium soy sauce
– 1/4 cup of packed light brown sugar
– 1/4 cup of unseasoned rice vinegar
– 2 cups of rich chicken broth
– 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water (slurry)
– 2 thinly sliced green onions for garnish
Instructions
1. Set your slow cooker to the high setting.
2. Heat the fragrant toasted sesame oil in a large skillet over medium-high heat until it shimmers.
3. Place the patted-dry pork shoulder in the skillet and sear for 4-5 minutes per side until deeply browned all over.
4. Transfer the seared pork shoulder to the slow cooker.
5. In the same skillet, add the thinly sliced yellow onion and cook for 5 minutes until softened.
6. Add the minced garlic cloves and freshly grated ginger, cooking for 1 minute until fragrant.
7. Pour in the low-sodium soy sauce, packed light brown sugar, unseasoned rice vinegar, and rich chicken broth, scraping up any browned bits from the pan.
8. Add the whole star anise pods and cinnamon sticks to the liquid.
9. Pour this entire mixture over the pork shoulder in the slow cooker.
10. Cover and cook on low for 8 hours, or until the pork shreds easily with a fork. Tip: Resist lifting the lid during cooking to maintain steady temperature.
11. Carefully transfer the cooked pork shoulder to a cutting board, discarding the bone and any large fat pieces.
12. Use two forks to shred all the pork into bite-sized pieces.
13. Skim excess fat from the cooking liquid in the slow cooker using a spoon.
14. Remove and discard the star anise pods and cinnamon sticks.
15. Turn the slow cooker to high and whisk in the cornstarch slurry. Tip: Always mix cornstarch with cold liquid first to prevent lumps.
16. Cook for 15-20 minutes, stirring occasionally, until the sauce thickens to a gravy-like consistency.
17. Return the shredded pork to the slow cooker and stir to coat in the thickened sauce. Tip: Let it sit for 10 minutes to absorb the flavors fully.
18. Serve the pork garnished with thinly sliced green onions.
Silky, rich shreds of pork soak up that deeply spiced, slightly sweet sauce. Serve it over fluffy white rice, tucked into soft bao buns, or piled high on a crunchy baguette for an epic sandwich.
Spicy Korean-Style Pork Shoulder BBQ
Spicy Korean-style pork shoulder BBQ is one of those dishes that makes you wonder why you don’t grill it every weekend. It’s tender, packed with sweet-heat flavor, and perfect for feeding a crowd—or just treating yourself to something seriously delicious.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 90 minutes
Ingredients
– 3 lbs boneless pork shoulder, cut into 1-inch cubes
– ½ cup gochujang (Korean red chili paste)
– ¼ cup low-sodium soy sauce
– ¼ cup packed light brown sugar
– 2 tbsp toasted sesame oil
– 4 cloves garlic, finely minced
– 1 tbsp freshly grated ginger
– 2 tbsp rice vinegar
– 1 tbsp gochugaru (Korean red pepper flakes)
– 2 green onions, thinly sliced
– 1 tbsp toasted sesame seeds
Instructions
1. In a large mixing bowl, whisk together ½ cup gochujang, ¼ cup low-sodium soy sauce, ¼ cup packed light brown sugar, 2 tbsp toasted sesame oil, 4 cloves finely minced garlic, 1 tbsp freshly grated ginger, 2 tbsp rice vinegar, and 1 tbsp gochugaru until smooth.
2. Add 3 lbs of 1-inch cubed boneless pork shoulder to the bowl and toss thoroughly to coat every piece. Tip: Let it marinate for at least 20 minutes at room temperature for deeper flavor—or cover and refrigerate overnight for maximum tenderness.
3. Preheat your grill to medium-high heat (about 400°F) or set a grill pan over medium-high heat on the stove.
4. Thread the marinated pork cubes onto skewers, leaving a small gap between pieces for even cooking.
5. Place the skewers on the preheated grill and cook for 5–7 minutes per side, turning once, until the pork is caramelized and reaches an internal temperature of 145°F. Tip: Avoid overcrowding the grill to prevent steaming instead of searing.
6. Transfer the cooked skewers to a serving platter and immediately sprinkle with 2 thinly sliced green onions and 1 tbsp toasted sesame seeds. Tip: Let the pork rest for 5 minutes before serving to keep it juicy.
7. Serve the skewers hot, straight off the grill. Every bite delivers a sticky, slightly charred exterior with tender, flavorful meat inside. Try wrapping pieces in crisp lettuce leaves with steamed rice and kimchi for a full Korean BBQ experience, or chop it up for loaded fries or rice bowls.
Vietnamese Caramelized Pork Shoulder with Fish Sauce
Wondering how to make a weeknight dinner feel like a special occasion? This Vietnamese caramelized pork shoulder with fish sauce is your answer. It’s savory, sweet, and incredibly satisfying, with minimal hands-on time for maximum flavor payoff.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 90 minutes
Ingredients
– 2 lbs boneless pork shoulder, cut into 1-inch cubes
– 1/4 cup granulated sugar
– 3 tbsp fish sauce
– 1/4 cup water
– 4 cloves garlic, finely minced
– 1 shallot, thinly sliced
– 1 tbsp neutral cooking oil (like vegetable or avocado oil)
– 2 green onions, thinly sliced for garnish
– Cooked jasmine rice for serving
Instructions
1. Pat the pork shoulder cubes completely dry with paper towels to ensure a good sear.
2. Heat the neutral cooking oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
3. Add the pork cubes in a single layer, working in batches if needed to avoid overcrowding, and sear for 3-4 minutes per side until deeply browned.
4. Transfer all seared pork to a clean plate and set aside.
5. Reduce the heat to medium and add the granulated sugar to the pot.
6. Cook the sugar, stirring constantly with a wooden spoon, for 3-4 minutes until it melts and turns a deep amber color, being careful not to let it burn.
7. Immediately add the finely minced garlic and thinly sliced shallot to the caramel, stirring constantly for 30 seconds until fragrant.
8. Carefully pour in the water to stop the cooking—it will bubble vigorously.
9. Stir in the fish sauce until fully combined with the caramel.
10. Return the seared pork and any accumulated juices to the pot, stirring to coat each piece in the sauce.
11. Bring the mixture to a gentle simmer, then reduce the heat to low.
12. Cover the pot with a lid and let it cook for 1 hour and 15 minutes, stirring occasionally to prevent sticking.
13. After 1 hour and 15 minutes, remove the lid and increase the heat to medium.
14. Simmer uncovered for 15 minutes, stirring occasionally, until the sauce has thickened and coats the pork in a glossy, sticky glaze.
15. Remove the pot from the heat and stir in half of the thinly sliced green onions.
16. Serve the caramelized pork shoulder hot over cooked jasmine rice, garnished with the remaining green onions.
Velvety and rich, the pork becomes incredibly tender, shredding easily with a fork while the sticky, savory-sweet sauce clings to every bite. For a fun twist, serve it in lettuce cups with fresh herbs like cilantro and mint, or pile it onto a crusty baguette for an unforgettable sandwich.
Chinese Red-Braised Pork Shoulder with Rock Sugar
Gather around, because I’ve got a cozy winter dish that’ll warm you right up. This Chinese red-braised pork shoulder is the ultimate comfort food—tender, sweet, and savory all at once. You’re going to love how the rock sugar creates that beautiful glossy sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 pounds of boneless pork shoulder, cut into 1-inch cubes
– 2 tablespoons of aromatic peanut oil
– 1/4 cup of fragrant Shaoxing wine
– 3 tablespoons of rich soy sauce
– 1 tablespoon of dark soy sauce for color
– 1/4 cup of rock sugar crystals
– 3 cups of homemade chicken broth
– 3 slices of fresh ginger, smashed
– 2 whole star anise pods
– 1 cinnamon stick
– 2 green onions, cut into 2-inch pieces
Instructions
1. Pat the pork shoulder cubes completely dry with paper towels—this helps them brown beautifully.
2. Heat the aromatic peanut oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add the pork cubes in a single layer, working in batches if needed, and sear until golden brown on all sides, about 8-10 minutes total.
4. Pour in the fragrant Shaoxing wine to deglaze the pot, scraping up all those flavorful browned bits from the bottom.
5. Add the rich soy sauce, dark soy sauce, rock sugar crystals, homemade chicken broth, fresh ginger slices, star anise pods, cinnamon stick, and green onion pieces.
6. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
7. Cover the pot with a tight-fitting lid and simmer for 2 hours, checking occasionally to ensure it’s at a bare simmer.
8. After 2 hours, remove the lid and increase the heat to medium—the sauce should reduce and thicken noticeably over the next 20-25 minutes.
9. Discard the ginger slices, star anise, cinnamon stick, and green onions before serving.
When you pull this pork apart with a fork, it should be fall-apart tender. The sauce turns into this incredible sticky glaze that’s sweet from the rock sugar but balanced with savory depth. Try serving it over steamed jasmine rice with some quick-pickled cucumbers on the side for the perfect meal.
Thai Basil Pork Shoulder Stir-Fry
Gosh, you know those nights when you want something packed with flavor but don’t want to spend hours in the kitchen? This Thai basil pork shoulder stir-fry is your answer—it’s savory, a little spicy, and comes together in a flash. Perfect for a weeknight dinner that feels special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless pork shoulder, thinly sliced into bite-sized strips
– 3 tbsp rich, nutty toasted sesame oil
– 1 large yellow onion, thinly sliced into half-moons
– 4 cloves fresh garlic, finely minced
– 2 Thai bird’s eye chilies, thinly sliced (remove seeds for less heat)
– 1 cup fresh Thai basil leaves, packed
– 3 tbsp fragrant fish sauce
– 2 tbsp sweet, thick oyster sauce
– 1 tbsp granulated white sugar
– 1 tbsp fresh lime juice
– Cooked jasmine rice, for serving
Instructions
1. Pat the thinly sliced pork shoulder strips completely dry with paper towels to ensure a good sear.
2. Heat the rich, nutty toasted sesame oil in a large wok or skillet over high heat until it shimmers, about 1 minute.
3. Add the pork shoulder strips in a single layer and cook without stirring for 2 minutes to develop a golden-brown crust.
4. Flip the pork strips and cook for another 2 minutes until browned on all sides, then transfer to a clean plate.
5. In the same wok, add the thinly sliced yellow onion and cook over medium-high heat for 3 minutes, stirring occasionally, until softened and lightly caramelized.
6. Add the finely minced fresh garlic and thinly sliced Thai bird’s eye chilies, stirring constantly for 30 seconds until fragrant.
7. Return the seared pork and any accumulated juices to the wok, tossing to combine with the aromatics.
8. Pour in the fragrant fish sauce, sweet, thick oyster sauce, and granulated white sugar, stirring vigorously to coat everything evenly.
9. Cook the mixture for 2 minutes, allowing the sauces to reduce slightly and cling to the pork.
10. Remove the wok from heat and immediately stir in the fresh lime juice and packed cup of fresh Thai basil leaves until the basil just wilts, about 30 seconds.
11. Serve immediately over fluffy cooked jasmine rice.
So, you get this amazing combo of tender, savory pork with a sticky, glossy sauce that’s balanced by the bright lime and aromatic basil. Try wrapping spoonfuls in crisp lettuce cups for a fun, hands-on meal—it’s seriously addictive!
Japanese Miso-Glazed Pork Shoulder
Deliciously tender and packed with umami flavor, this Japanese miso-glazed pork shoulder is the ultimate comfort food for chilly evenings. You’ll love how the sweet-salty glaze caramelizes into a sticky, irresistible crust while the meat becomes fall-apart tender after slow roasting. It’s surprisingly simple to make but tastes like something from a fancy restaurant.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
- 4 lb bone-in pork shoulder roast
- 1/2 cup white miso paste
- 1/4 cup mirin (sweet Japanese rice wine)
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp rice vinegar
- 4 cloves fresh garlic, minced
- 1 tbsp freshly grated ginger
- 1 tbsp toasted sesame oil
- 1/2 tsp freshly ground black pepper
- 1/4 cup chopped scallions for garnish
- 1 tbsp toasted sesame seeds for garnish
Instructions
- Preheat your oven to 300°F and position a rack in the center.
- Pat the 4 lb bone-in pork shoulder roast completely dry with paper towels—this helps the skin crisp up beautifully.
- In a medium bowl, whisk together 1/2 cup white miso paste, 1/4 cup mirin, 2 tbsp soy sauce, 2 tbsp brown sugar, 2 tbsp rice vinegar, 4 cloves minced fresh garlic, 1 tbsp freshly grated ginger, 1 tbsp toasted sesame oil, and 1/2 tsp freshly ground black pepper until smooth.
- Place the pork shoulder in a large roasting pan or Dutch oven, fat side up.
- Pour the miso glaze mixture all over the pork, using your hands to rub it into every nook and cranny.
- Cover the pan tightly with aluminum foil or a lid to trap moisture during the long cook.
- Roast the pork at 300°F for 3 hours and 30 minutes—the low and slow method ensures maximum tenderness.
- Remove the foil and increase the oven temperature to 425°F.
- Continue roasting uncovered for 30 minutes, until the glaze forms a deep golden-brown crust and the internal temperature reaches 195°F on a meat thermometer.
- Transfer the pork to a cutting board and let it rest for 15 minutes—this allows the juices to redistribute throughout the meat.
- While the pork rests, skim any excess fat from the pan juices and simmer them on the stovetop for 5 minutes to create a simple sauce.
- Shred the pork with two forks or slice it against the grain into thick pieces.
- Drizzle the reduced pan sauce over the pork and garnish with 1/4 cup chopped scallions and 1 tbsp toasted sesame seeds.
Every bite delivers that perfect contrast between the sticky-sweet caramelized crust and the incredibly juicy, fork-tender meat underneath. Enjoy it piled high over steamed rice with pickled vegetables on the side, or stuff it into soft bao buns for an unforgettable sandwich experience.
Filipino Adobo Pork Shoulder with Vinegar and Garlic
Ooh, you know that cozy, savory smell that makes your whole house feel like home? That’s exactly what you’ll get with this Filipino adobo—a tangy, garlicky pork shoulder that practically cooks itself while filling your kitchen with the most incredible aroma. It’s the kind of hands-off, big-flavor dish that’s perfect for a busy weeknight or a lazy weekend.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours
Ingredients
– 3 lbs boneless pork shoulder, cut into 2-inch cubes
– 1 cup full-flavored soy sauce
– 1 cup tangy cane vinegar
– 10 cloves fresh garlic, smashed and peeled
– 2 dried bay leaves
– 1 tbsp whole black peppercorns
– 1 cup water
– 2 tbsp rich, neutral cooking oil (like avocado or vegetable oil)
Instructions
1. Pat the pork shoulder cubes completely dry with paper towels—this helps them brown beautifully instead of steaming.
2. Heat the cooking oil in a large, heavy-bottomed Dutch oven or pot over medium-high heat until it shimmers.
3. Working in batches to avoid crowding, add the pork cubes in a single layer and sear for 3–4 minutes per side until deeply browned all over; transfer seared pork to a plate and repeat with remaining cubes.
4. Reduce the heat to medium and add the smashed garlic cloves to the pot; sauté for 1–2 minutes until fragrant and lightly golden, stirring constantly to prevent burning.
5. Pour in the soy sauce and cane vinegar, then use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot—those bits are packed with flavor!
6. Return all the seared pork and any accumulated juices to the pot.
7. Add the bay leaves, whole black peppercorns, and 1 cup of water; stir gently to combine everything.
8. Bring the liquid to a lively simmer, then immediately reduce the heat to low and cover the pot with a tight-fitting lid.
9. Let the adobo braise gently for 1 hour and 30 minutes to 2 hours, until the pork is fork-tender and easily shreds with gentle pressure.
10. After braising, uncover the pot and increase the heat to medium; simmer uncovered for 10–15 minutes to reduce the sauce slightly until it coats the back of a spoon.
11. Discard the bay leaves before serving.
12. Deliciously tender and steeped in that signature tangy-garlicky sauce, this adobo is fantastic over a mound of fluffy white rice to soak up all the goodness. The pork stays wonderfully juicy, with a slight pull-apart texture that’s just begging to be piled into a warm tortilla or tucked into a crusty roll for an epic sandwich the next day.
Malaysian Curry Pork Shoulder with Coconut Milk
Venturing into a new cuisine can feel intimidating, but this Malaysian-inspired curry is surprisingly approachable. You’ll love how the rich coconut milk tames the warm spices, creating a deeply flavorful and comforting braise that’s perfect for a cozy night in.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 3 pounds boneless pork shoulder, cut into 2-inch chunks
– 2 tablespoons fragrant coconut oil
– 1 large yellow onion, finely diced
– 4 cloves of fresh garlic, minced
– 1 tablespoon of finely grated fresh ginger
– 3 tablespoons Malaysian curry powder
– 1 (13.5-ounce) can of rich, full-fat coconut milk
– 1 cup of low-sodium chicken broth
– 2 tablespoons of savory fish sauce
– 1 tablespoon of granulated sugar
– 1 teaspoon of fine sea salt
– Fresh cilantro leaves, for garnish
Instructions
1. Pat the 3 pounds of pork shoulder chunks completely dry with paper towels.
2. Heat the 2 tablespoons of fragrant coconut oil in a large, heavy-bottomed Dutch oven over medium-high heat until it shimmers.
3. Working in batches to avoid crowding, sear the pork chunks for 3-4 minutes per side until they develop a deep golden-brown crust. Transfer the seared pork to a clean plate. (Tip: Don’t skip searing—it builds a flavor foundation for the entire dish.)
4. In the same pot, add the finely diced yellow onion and cook for 5-7 minutes, stirring frequently, until softened and translucent.
5. Add the 4 cloves of minced garlic and 1 tablespoon of grated ginger, cooking for 1 minute until fragrant.
6. Stir in the 3 tablespoons of Malaysian curry powder and cook for 30 seconds to toast the spices.
7. Pour in the can of rich coconut milk and 1 cup of chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
8. Return all the seared pork and any accumulated juices to the pot.
9. Stir in the 2 tablespoons of fish sauce, 1 tablespoon of sugar, and 1 teaspoon of fine sea salt until combined.
10. Bring the liquid to a gentle simmer, then immediately reduce the heat to low.
11. Cover the pot with a tight-fitting lid and simmer gently for 2 hours, stirring once halfway through. (Tip: A low, slow simmer is key for tender meat that falls apart easily.)
12. After 2 hours, remove the lid and continue simmering uncovered for 20-30 minutes to allow the sauce to thicken slightly. (Tip: The sauce should coat the back of a spoon when it’s ready.)
13. Taste the curry and adjust seasoning with an extra pinch of salt if needed.
14. Serve the curry hot, garnished generously with fresh cilantro leaves.
Here, the pork becomes incredibly tender, practically melting into the creamy, aromatic sauce. The complex curry spices are beautifully balanced by the sweet coconut milk and savory depth from the fish sauce. For a complete meal, spoon it over a bed of fluffy jasmine rice or with warm, flaky roti bread to soak up every last drop of the delicious sauce.
Indonesian Sambal Pork Shoulder with Lemongrass
Just imagine a slow-cooked pork shoulder that’s fall-apart tender, infused with the bright, aromatic punch of lemongrass and a spicy-sweet sambal glaze. You’ll love how the rich, savory meat soaks up all those bold Indonesian flavors, making it a showstopper for any cozy dinner or weekend gathering.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– 4 pounds bone-in pork shoulder, trimmed of excess fat
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, thinly sliced
– 4 cloves fresh garlic, minced
– 2 stalks fragrant lemongrass, bruised and cut into 3-inch pieces
– ½ cup spicy-sweet sambal oelek
– ¼ cup smooth, dark soy sauce
– 2 tablespoons fragrant honey
– 1 cup rich chicken broth
– 1 teaspoon finely ground black pepper
– Fresh cilantro leaves, for garnish
Instructions
1. Preheat your oven to 325°F.
2. Pat the pork shoulder dry with paper towels and season it all over with the finely ground black pepper.
3. Heat the rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the pork shoulder for 4–5 minutes per side until deeply browned all over, then transfer it to a plate.
5. Tip: Don’t rush the searing—this builds a flavorful crust.
6. Add the thinly sliced yellow onion to the pot and cook for 5 minutes until softened.
7. Stir in the minced fresh garlic and cook for 1 minute until fragrant.
8. Add the bruised fragrant lemongrass pieces, spicy-sweet sambal oelek, smooth dark soy sauce, fragrant honey, and rich chicken broth to the pot.
9. Bring the mixture to a simmer, scraping up any browned bits from the bottom.
10. Return the seared pork shoulder to the pot, spooning some sauce over it.
11. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
12. Braise for 3½ to 4 hours until the pork is fork-tender and easily shreds.
13. Tip: Check halfway through—if the sauce looks dry, add a splash of broth.
14. Remove the pot from the oven and let the pork rest in the sauce for 15 minutes.
15. Discard the lemongrass pieces and shred the pork directly in the pot using two forks.
16. Tip: For extra gloss, simmer the shredded pork in the sauce on the stovetop for 5 minutes.
17. Garnish with fresh cilantro leaves before serving.
Get ready for pork that’s incredibly juicy and infused with a complex, spicy-sweet glaze from the sambal. The texture is melt-in-your-mouth tender, perfect piled onto steamed rice or stuffed into warm tortillas for a fun twist. Leftovers? They taste even better the next day!
Singaporean Chili Pork Shoulder with Lime Leaves
Wondering what to make for a cozy dinner that’s packed with flavor? This Singaporean-inspired chili pork shoulder is a total game-changer—tender, spicy, and aromatic, it’s the kind of dish that’ll have everyone asking for seconds. You’ll love how the lime leaves and chili paste come together to create something truly special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 pounds boneless pork shoulder, cut into 1-inch cubes
– 1 tablespoon fragrant vegetable oil
– 1 medium yellow onion, finely chopped
– 4 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 2 tablespoons Singaporean chili paste
– 1 cup rich chicken broth
– 2 tablespoons soy sauce
– 1 tablespoon brown sugar
– 6 fresh kaffir lime leaves, torn
– 1 tablespoon fresh lime juice
– 2 tablespoons chopped fresh cilantro
Instructions
1. Pat the pork shoulder cubes dry with paper towels to ensure a good sear.
2. Heat the fragrant vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add the pork cubes in a single layer, searing until browned on all sides, about 8-10 minutes total. Work in batches if needed to avoid overcrowding.
4. Remove the pork and set aside, leaving about 1 tablespoon of oil in the pot.
5. Add the finely chopped yellow onion and cook until softened and translucent, about 5 minutes.
6. Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
7. Mix in the Singaporean chili paste and cook for 30 seconds to bloom the flavors.
8. Pour in the rich chicken broth, soy sauce, and brown sugar, scraping up any browned bits from the bottom of the pot.
9. Return the seared pork to the pot and add the torn kaffir lime leaves.
10. Bring to a simmer, then reduce heat to low, cover, and cook until the pork is fork-tender, about 2 hours.
11. Stir in the fresh lime juice and chopped fresh cilantro just before serving.
12. Discard the lime leaves before plating.
Delightfully tender, this pork shoulder melts in your mouth with a spicy kick balanced by the citrusy aroma of lime leaves. Serve it over steamed jasmine rice or with crusty bread to soak up every last drop of that flavorful sauce—it’s a comforting meal that’s sure to impress.
Taiwanese Five-Spice Pork Shoulder Stew
A cozy, aromatic stew that fills your kitchen with the most incredible scent—this Taiwanese five-spice pork shoulder stew is the ultimate comfort food for chilly evenings. You’ll love how the tender pork soaks up all those warm spices, creating a rich, deeply flavorful dish that feels like a hug in a bowl. It’s surprisingly simple to make, too, with most of the work happening while you relax.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 3 pounds boneless pork shoulder, cut into 2-inch chunks
– 2 tablespoons fragrant toasted sesame oil
– 1 large yellow onion, thinly sliced
– 4 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 2 tablespoons rich soy sauce
– 1 tablespoon dark soy sauce for color
– 1 tablespoon Shaoxing wine
– 2 teaspoons aromatic five-spice powder
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly ground black pepper
– 4 cups low-sodium chicken broth
– 2 large carrots, cut into 1-inch pieces
– 1 pound Yukon Gold potatoes, cut into 1-inch cubes
– 2 tablespoons cornstarch mixed with 2 tablespoons cold water
– 2 thinly sliced green onions for garnish
Instructions
1. Pat the pork shoulder chunks completely dry with paper towels—this helps them brown beautifully instead of steaming.
2. Heat the fragrant toasted sesame oil in a large Dutch oven over medium-high heat until shimmering.
3. Add the pork in a single layer, working in batches to avoid overcrowding, and sear for 3–4 minutes per side until deeply browned.
4. Transfer the browned pork to a plate and set aside.
5. Reduce the heat to medium and add the thinly sliced yellow onion to the pot, sautéing for 5 minutes until softened.
6. Stir in the minced garlic and freshly grated ginger, cooking for 1 minute until fragrant.
7. Pour in the rich soy sauce, dark soy sauce, and Shaoxing wine, scraping up any browned bits from the bottom of the pot—those bits add incredible flavor.
8. Sprinkle the aromatic five-spice powder, coarse kosher salt, and freshly ground black pepper over the mixture, stirring to combine.
9. Return the seared pork and any accumulated juices to the pot.
10. Pour in the low-sodium chicken broth, ensuring the pork is mostly submerged.
11. Bring the liquid to a gentle boil, then reduce the heat to low, cover, and simmer for 1 hour and 30 minutes.
12. Add the carrot pieces and Yukon Gold potato cubes to the stew, stirring gently to combine.
13. Cover and continue simmering for 45 minutes until the vegetables are fork-tender and the pork shreds easily with a fork.
14. Skim off any excess fat from the surface with a spoon for a cleaner-tasting stew.
15. Give the cornstarch slurry a quick stir and gradually drizzle it into the stew while stirring constantly.
16. Simmer uncovered for 5 minutes until the sauce thickens to a glossy, coating consistency.
17. Ladle the stew into bowls and garnish with thinly sliced green onions.
Keep in mind that this stew tastes even better the next day as the flavors continue to meld. The pork becomes melt-in-your-mouth tender, while the potatoes soak up the savory, spiced broth. Try serving it over a bowl of steamed jasmine rice or with a side of crusty bread to soak up every last drop of that incredible sauce.
Cambodian Pork Shoulder Soup with Tamarind
Haven’t you been craving something that feels like a warm hug in a bowl? This Cambodian pork shoulder soup with tamarind is exactly that—a tangy, savory, and deeply comforting dish that’s surprisingly easy to make at home. It’s the perfect cozy meal for a chilly evening.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2.5 lbs of bone-in pork shoulder, cut into 2-inch chunks
– 1 large yellow onion, roughly chopped
– 4 cloves of fresh garlic, minced
– 1 (2-inch) piece of fresh ginger, peeled and sliced
– 2 tbsp of fragrant tamarind paste
– 8 cups of rich chicken broth
– 2 tbsp of high-quality fish sauce
– 1 tbsp of granulated sugar
– 1 tsp of finely ground black pepper
– 1 bunch of fresh cilantro, chopped
– 1 lime, cut into wedges
Instructions
1. Pat the bone-in pork shoulder chunks completely dry with paper towels.
2. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat for 2 minutes.
3. Add the pork chunks in a single layer, working in batches if needed, and sear for 4-5 minutes per side until deeply browned.
4. Remove all pork from the pot and set it aside on a plate.
5. Add the roughly chopped yellow onion to the same pot and cook for 5 minutes, stirring occasionally, until softened.
6. Stir in the minced fresh garlic and sliced fresh ginger, cooking for 1 minute until fragrant.
7. Tip: Scrape up any browned bits from the bottom of the pot with a wooden spoon—this adds incredible flavor.
8. Return the seared pork and any accumulated juices to the pot.
9. Add the fragrant tamarind paste, rich chicken broth, high-quality fish sauce, granulated sugar, and finely ground black pepper.
10. Bring the mixture to a boil over high heat.
11. Once boiling, immediately reduce the heat to low, cover the pot with a lid, and simmer gently for 2 hours.
12. Tip: Check the soup after 1.5 hours—the pork should be fork-tender and easily pull apart.
13. After 2 hours, use a slotted spoon to remove the pork chunks to a cutting board.
14. Shred the pork into bite-sized pieces using two forks, discarding any bones or large pieces of fat.
15. Return the shredded pork to the pot and stir to combine.
16. Tip: For a clearer broth, you can skim off any excess fat from the surface with a spoon at this stage.
17. Ladle the hot soup into bowls and top generously with chopped fresh cilantro.
18. Serve immediately with lime wedges on the side for squeezing.
Comforting doesn’t even begin to describe this soup. The tender pork practically melts in your mouth, while the tamarind broth strikes a perfect balance between tangy, savory, and subtly sweet. Try serving it over a bowl of steamed jasmine rice to soak up every last drop of that incredible broth.
Laotian Lemongrass-Marinated Pork Shoulder
Zesty and aromatic, this Laotian-inspired pork shoulder will transport your taste buds straight to Southeast Asia. You’ll love how the bright lemongrass and savory fish sauce create a perfect balance of flavors. It’s surprisingly simple to make but tastes like you spent all day in the kitchen.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 3 pounds boneless pork shoulder, cut into 2-inch cubes
– 4 fresh lemongrass stalks, white parts only, finely chopped
– 4 cloves garlic, minced
– 2 tablespoons fish sauce
– 1 tablespoon granulated sugar
– 1 teaspoon freshly ground black pepper
– 2 tablespoons vegetable oil
– 1 cup low-sodium chicken broth
– 2 tablespoons fresh lime juice
– ¼ cup chopped fresh cilantro
Instructions
1. In a large bowl, combine the finely chopped lemongrass, minced garlic, fish sauce, sugar, and freshly ground black pepper.
2. Add the 2-inch pork shoulder cubes to the bowl and toss thoroughly until every piece is coated with the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
4. Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
5. Working in batches to avoid overcrowding, add the marinated pork cubes in a single layer and sear for 3-4 minutes per side until deeply browned.
6. Return all seared pork to the pot and pour in 1 cup of low-sodium chicken broth, scraping up any browned bits from the bottom.
7. Bring the liquid to a gentle simmer, then reduce heat to low, cover, and cook for 1 hour and 15 minutes until the pork is fork-tender.
8. Remove the lid and stir in 2 tablespoons of fresh lime juice, cooking uncovered for 5 more minutes to slightly reduce the sauce.
9. Turn off the heat and stir in ¼ cup of chopped fresh cilantro.
Just imagine pulling apart that tender pork with a fork—it practically melts! The lemongrass gives it a bright, citrusy kick that pairs perfectly with the rich, savory sauce. Try serving it over steamed jasmine rice or stuffing it into warm tortillas for a fun fusion twist.
Burmese Pork Shoulder Curry with Turmeric
Hey, have you ever wanted a curry that’s both comforting and packed with flavor? This Burmese pork shoulder curry with turmeric is exactly that—a warm, aromatic dish that’s perfect for cozy nights in. You’ll love how the tender pork soaks up all those amazing spices.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 2 hours
Ingredients
- 2 pounds boneless pork shoulder, cut into 1-inch cubes
- 2 tablespoons rich extra virgin olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons fragrant ground turmeric
- 1 teaspoon finely ground black pepper
- 1 teaspoon spicy red chili flakes
- 1 can (14 ounces) creamy coconut milk
- 1 cup low-sodium chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- Fresh cilantro leaves, for garnish
- Steamed jasmine rice, for serving
Instructions
- Pat the pork shoulder cubes dry with paper towels to help them brown evenly.
- Heat the extra virgin olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
- Add the pork cubes in a single layer, working in batches if needed to avoid overcrowding, and sear until golden brown on all sides, about 5-7 minutes per batch. Tip: Don’t stir too soon—let a crust form for maximum flavor.
- Transfer the seared pork to a plate and set aside.
- Reduce the heat to medium and add the chopped onion to the pot, cooking until soft and translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
- Add the ground turmeric, black pepper, and red chili flakes, toasting the spices for 30 seconds to release their aromas.
- Pour in the coconut milk and chicken broth, scraping up any browned bits from the bottom of the pot.
- Return the pork to the pot along with any accumulated juices.
- Stir in the fish sauce and brown sugar until well combined.
- Bring the mixture to a gentle simmer, then reduce the heat to low.
- Cover the pot and let it simmer for 1 hour and 30 minutes, stirring occasionally. Tip: Keep the lid slightly ajar to prevent boiling over and maintain a steady simmer.
- After 1 hour and 30 minutes, remove the lid and continue simmering uncovered for another 30 minutes to thicken the sauce. Tip: The curry is ready when the pork is fork-tender and the sauce has reduced to a rich, creamy consistency.
- Serve the curry hot over steamed jasmine rice, garnished with fresh cilantro leaves.
The pork becomes incredibly tender, almost falling apart, while the turmeric gives it a vibrant golden hue and earthy depth. Pair it with a crisp salad or some naan bread to soak up every last bit of that creamy, aromatic sauce—it’s a meal that feels both exotic and wonderfully familiar.
Korean Kimchi Pork Shoulder Stew
Haven’t you had one of those days where you just want something warm, comforting, and packed with flavor? This Korean Kimchi Pork Shoulder Stew is exactly that—a hearty, tangy, and deeply satisfying one-pot wonder that’s perfect for cozy nights in. It’s surprisingly simple to make, and the result is a rich, complex stew that feels like a hug in a bowl.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 2 pounds of well-marbled pork shoulder, cut into 1-inch cubes
– 2 cups of tangy, fermented napa cabbage kimchi, roughly chopped
– 1 large yellow onion, thinly sliced
– 4 cloves of fresh garlic, minced
– 1 tablespoon of toasted sesame oil
– 1 tablespoon of high-quality gochujang (Korean red pepper paste)
– 4 cups of rich, homemade or low-sodium chicken broth
– 1 tablespoon of neutral vegetable oil
– 2 tablespoons of soy sauce
– 1 teaspoon of finely ground black pepper
– 2 green onions, thinly sliced for garnish
Instructions
1. Pat the pork shoulder cubes completely dry with paper towels to ensure a good sear.
2. Heat the vegetable oil in a large, heavy-bottomed Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add the pork cubes in a single layer, working in batches if needed to avoid crowding, and sear for 3-4 minutes per side until deeply browned all over. Tip: Don’t rush the browning—this builds the stew’s foundational flavor.
4. Transfer the seared pork to a clean plate and set aside.
5. In the same pot, add the sliced onion and cook over medium heat for 5 minutes, stirring occasionally, until softened and translucent.
6. Add the minced garlic and cook for 1 more minute until fragrant.
7. Stir in the chopped kimchi, gochujang, and soy sauce, cooking for 2-3 minutes to meld the flavors.
8. Return the seared pork and any accumulated juices to the pot.
9. Pour in the chicken broth and add the black pepper, stirring to combine everything.
10. Bring the stew to a gentle boil, then immediately reduce the heat to low.
11. Cover the pot with a lid and let it simmer for 1 hour and 15 minutes. Tip: Keep the lid slightly ajar to allow some steam to escape and prevent the broth from boiling over.
12. After simmering, stir in the toasted sesame oil.
13. Continue to simmer, uncovered, for an additional 15 minutes to slightly thicken the broth. Tip: The pork should be fork-tender and easily shred apart when done.
14. Remove the pot from the heat and let it rest for 5 minutes.
15. Ladle the stew into bowls and garnish generously with the sliced green onions.
Unexpectedly tender, the pork simply falls apart in the rich, spicy-sour broth. Each spoonful delivers a punch of umami from the kimchi, balanced by the subtle nuttiness of sesame oil. For a fun twist, serve it over a bowl of steamed white rice or with a side of crispy, pan-fried dumplings to soak up every last drop.
Chinese Char Siu Pork Shoulder with Honey Glaze
Nothing beats the sweet, savory aroma of Chinese char siu pork filling your kitchen. You’ll love how this tender pork shoulder gets coated in a sticky honey glaze that caramelizes beautifully. It’s easier than you think to make at home, and the results are restaurant-worthy.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 3 pounds boneless pork shoulder, trimmed of excess fat
– ¼ cup light soy sauce
– ¼ cup hoisin sauce
– 3 tablespoons honey
– 2 tablespoons Shaoxing wine
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 teaspoon five-spice powder
– 1 tablespoon vegetable oil
– 2 tablespoons water
Instructions
1. Pat the 3 pounds of boneless pork shoulder completely dry with paper towels.
2. In a medium bowl, whisk together the ¼ cup light soy sauce, ¼ cup hoisin sauce, 3 tablespoons honey, 2 tablespoons Shaoxing wine, 2 tablespoons brown sugar, 2 cloves of minced garlic, and 1 teaspoon five-spice powder until smooth.
3. Place the pork shoulder in a large resealable bag and pour in the marinade, ensuring the meat is fully coated.
4. Seal the bag tightly and refrigerate for at least 4 hours, or ideally overnight, for maximum flavor penetration.
5. Preheat your oven to 325°F and line a baking sheet with aluminum foil for easy cleanup.
6. Remove the pork from the marinade, letting excess drip off, and reserve the marinade in a small saucepan.
7. Heat 1 tablespoon of vegetable oil in a large oven-safe skillet over medium-high heat until shimmering.
8. Sear the pork shoulder on all sides until deeply browned, about 3-4 minutes per side.
9. Transfer the skillet to the preheated oven and roast for 60-75 minutes, or until the internal temperature reaches 145°F for medium doneness.
10. While the pork roasts, bring the reserved marinade and 2 tablespoons of water to a boil in the saucepan, then reduce to a simmer for 10 minutes to create a safe, thickened glaze.
11. Brush the cooked pork generously with the glaze and broil on high for 3-5 minutes until the glaze bubbles and caramelizes, watching closely to prevent burning.
12. Let the pork rest for 10 minutes before slicing thinly against the grain for maximum tenderness.
Juicy and fork-tender, this char siu boasts a perfect balance of sweet honey and savory spices with a slightly sticky exterior. Slice it over steamed rice, stuff it into fluffy bao buns, or shred it for a killer sandwich—it’s versatile enough to become your new weeknight hero.
Vietnamese Pork Shoulder Banh Mi Sandwich Filling
Sometimes you just need a sandwich that’s bursting with flavor and texture, and this Vietnamese-inspired pork shoulder filling hits all the right notes. It’s savory, slightly sweet, and packed with aromatic spices that make your kitchen smell amazing. You’ll want to pile it high on a crusty baguette with all the classic banh mi fixings.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 3 hours
Ingredients
– 3 lbs bone-in pork shoulder, trimmed of excess fat
– ¼ cup granulated white sugar
– ¼ cup fish sauce, the good-quality kind with a deep umami aroma
– ¼ cup rice vinegar, the bright and tangy variety
– 3 cloves fresh garlic, finely minced
– 1 tablespoon fresh ginger, grated to a fragrant paste
– 1 teaspoon freshly ground black pepper
– 1 teaspoon red pepper flakes, for a subtle kick
– 2 tablespoons neutral cooking oil, like avocado or vegetable oil
– 1 cup low-sodium chicken broth, for a rich braising liquid
Instructions
1. Pat the 3 lbs bone-in pork shoulder completely dry with paper towels to ensure a good sear.
2. In a medium bowl, whisk together ¼ cup granulated white sugar, ¼ cup fish sauce, ¼ cup rice vinegar, 3 cloves finely minced fresh garlic, 1 tablespoon grated fresh ginger, 1 teaspoon freshly ground black pepper, and 1 teaspoon red pepper flakes until the sugar dissolves.
3. Heat 2 tablespoons neutral cooking oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Carefully place the pork shoulder in the hot oil and sear for 4–5 minutes per side until deeply browned all over. Tip: Don’t move it while searing to develop a flavorful crust.
5. Pour the marinade mixture over the pork, followed by 1 cup low-sodium chicken broth—it should come about halfway up the side of the meat.
6. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and braise for 2.5 to 3 hours until the pork is fork-tender and easily shreds. Tip: Check after 2 hours to prevent overcooking.
7. Remove the pork from the pot, let it rest on a cutting board for 10 minutes, then use two forks to shred it into bite-sized pieces, discarding any bones or large fat pockets.
8. Skim excess fat from the braising liquid in the pot, then simmer it uncovered over medium heat for 10–15 minutes until reduced by half and slightly thickened. Tip: This concentrated sauce adds incredible depth to the pork.
9. Toss the shredded pork with the reduced sauce until evenly coated.
The pork turns out incredibly tender and juicy, with a perfect balance of salty, sweet, and spicy flavors from the fish sauce and aromatics. Serve it warm on a toasted baguette with pickled vegetables, fresh cilantro, and a swipe of mayo for that classic banh mi crunch and creaminess.
Summary
Culinary adventures await with these 18 Asian pork shoulder recipes, perfect for everything from weeknight dinners to festive gatherings. We hope you find a new favorite to bring exciting flavors to your table! Give one a try, then let us know which you loved in the comments below. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these delicious ideas.
