Korean BBQ Shoulder
Pressure Cooker Korean Pork Shoulder with Gochujang Glaze
This pressure cooker method turns tough shoulder into fork-tender shreds in just 90 minutes, then a quick broiler finish creates crispy edges. The homemade gochujang sauce has layers of sweet heat that cling perfectly to the pork.
Korean flavors and American convenience rarely shake hands this successfully. Pork shoulder — that marbled, tough-but-forgiving cut that Korean cooks have been slow-braising for centuries — transforms into silk in a pressure cooker, then crisps under the broiler like it's auditioning for your new favorite meal.
The magic happens in stages. First, gochugaru chile flakes and garlic work deep into the meat during a brief rest. Then 90 minutes of high pressure breaks down every stubborn fiber while keeping the pork impossibly moist. Finally, that glossy gochujang sauce — sweet, funky, and touched with sesame — clings to each shred before the broiler adds those crucial caramelized edges.
This isn't fusion for fusion's sake. It's Korean technique meeting pressure cooker efficiency, creating something that tastes like it simmered all day but fits into a weeknight timeline. The pickled cucumbers aren't just garnish — their bright acidity cuts through the rich, spicy pork, making each bite feel balanced rather than heavy.
Ingredients
For the Pork
- 5 clovegarlic cloves, grated
- 2 tbspbrown sugar
- 1 tbspKorean chile flakes (gochugaru)
- 1 tbspkosher salt
- 1 tspground black pepper
- 5 lbboneless pork shoulder, cut into pieces
For the Sauce
- 1 tbsppeanut oil
- 4 clovegarlic cloves, grated
- 2 tbspfresh ginger root, grated
- ⅓ cupgochujang
- ¼ cupsoy sauce
- 2 tbspketchup
- 2 tbspmirin
- 2 tbsphoney
- 1 tbsprice wine vinegar
- 1 tspAsian fish sauce
- 1 tspsesame oil
For the Sesame Pickled Cucumbers
- 6 Persian cucumbers, thinly sliced
- 1½ tbsprice vinegar
- 2 tspsesame oil
- 2 tspbrown sugar
- ½ tspfine sea salt
- ¼ cupred onion, thinly sliced
- 2 tspsesame seeds
Instructions
- Work the grated garlic, brown sugar, chile flakes, salt and pepper into a paste-like rub. Massage it thoroughly into all surfaces of the pork pieces. If you have time, cover and refrigerate anywhere from 1 to 24 hours — even 30 minutes helps the flavors penetrate.
- Switch your pressure cooker to sauté mode and brown the pork pieces in batches, giving each side about 2 minutes to develop color. Pour in 3/4 cup water, lock the lid, and cook on high pressure for 90 minutes. The meat should be completely tender when done.⏱ 1 hr 30 min
- While the pork cooks, warm the peanut oil in a small saucepan over medium heat. Add the grated garlic and ginger, stirring constantly for 1-2 minutes until aromatic. Stir in the gochujang, soy sauce, ketchup, mirin, honey, vinegar, fish sauce, and sesame oil. Let it bubble gently for 1-2 minutes until it thickens slightly.⏱ 4 min
- Manually release the pressure when cooking is complete. Allow the pork to cool just enough to handle safely, then shred it into bite-sized pieces using two forks or your fingers.
- Pour the cooking liquid through a fine strainer into a bowl. Let it sit briefly so the fat rises to the surface, then skim off most of the fat and reserve the flavorful liquid underneath.
- Toss the sliced cucumbers, rice vinegar, sesame oil, brown sugar, salt, and red onion together in a bowl. Let this mixture sit for 20 minutes, stirring every few minutes as the vegetables release their juices. Just before serving, fold in the sesame seeds.⏱ 20 min
- Position a rack 4-6 inches from your broiler and preheat it. Toss the shredded pork with the gochujang sauce and 1-2 tablespoons of the reserved cooking liquid until evenly coated. Spread in a single layer on a rimmed baking sheet and broil for 2-3 minutes until the edges are crispy and caramelized.⏱ 3 min
- Serve the glazed pork over steamed rice or pile it onto slider rolls, topped with the pickled cucumbers for bright contrast.
Tips & Tricks
- Don't skip browning the pork pieces even though the pressure cooker will make them tender — those caramelized bits add crucial depth to the final dish.
- Reserve some of the strained cooking liquid for moisture control when tossing with the sauce — the pork should be glossy, not dry or swimming.
- Cut your pork shoulder into 2-3 inch chunks rather than leaving it whole — smaller pieces cook more evenly and shred more easily.
- Watch the broiler closely during the final step — you want crispy edges, not charred meat, which happens fast at high heat.
- The pickled cucumbers improve as they sit, so make them first and let them work while the pork cooks.
Frequently Asked Questions
Can I make this without a pressure cooker?
Yes, use a Dutch oven at 325°F for 3-4 hours, covered, with an extra cup of liquid. Check every hour and add more liquid if needed. The meat should fall apart easily when done.
How spicy is this dish?
It has moderate heat from the gochugaru and gochujang, but the honey and brown sugar balance it out. If you're heat-sensitive, reduce the gochujang to 3 tablespoons and skip the chile flakes in the rub.
Can I substitute regular chili flakes for gochugaru?
Gochugaru has a unique sweet-smoky flavor that regular red pepper flakes can't match. If you must substitute, use half the amount of regular flakes, but the flavor profile will be different.
How long does the leftover pork keep?
Store in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of water, or crisp it up under the broiler again. It also freezes well for up to 3 months.