Pulled pork bao buns are a delightful fusion of tender, smoky pulled pork nestled inside soft, pillowy steamed buns. The contrast of savory, slightly sweet pork with the light, airy bun creates a truly satisfying bite. This recipe is a crowd-pleaser that brings the flavors of a trendy bao bun shop right to your home kitchen.
Ingredients
- For the Pulled Pork:
- 3 lb (1.4 kg) pork shoulder (also called pork butt), cut into 3-4 large chunks
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 g) smoked paprika
- 1 tbsp (15 g) garlic powder
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 1 cup (240 ml) chicken broth
- 1/2 cup (120 ml) apple cider vinegar
- 1/4 cup (60 ml) soy sauce
- 3 tbsp (45 g) brown sugar
- 2 cloves garlic, minced
- For the Bao Buns:
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1/2 cup (120 ml) warm water (about 110°F / 43°C)
- 1/2 cup (120 ml) milk, warm
- 2 tbsp (30 g) sugar
- 1 tbsp (15 g) active dry yeast
- 1/2 tsp (2.5 g) salt
- 1 tbsp (15 ml) vegetable oil, plus more for greasing
- 1/2 tsp baking powder
- For Serving (optional):
- Thinly sliced cucumber, pickled carrots, fresh cilantro, hoisin sauce, or sriracha mayo
Instructions
- Make the Pulled Pork: Preheat your oven to 300°F (150°C). In a small bowl, mix the paprika, garlic powder, cumin, salt, and pepper. Rub this spice mixture all over the pork chunks.
- Heat the oil in a Dutch oven or large oven-safe pot over medium-high heat. Sear the pork chunks on all sides until deeply browned, about 3-4 minutes per side. Work in batches if needed to avoid overcrowding.
- In a small bowl, whisk together the chicken broth, apple cider vinegar, soy sauce, brown sugar, and minced garlic. Pour this mixture over the seared pork. The liquid should come about halfway up the pork; add a little water if needed.
- Cover the pot with a tight-fitting lid and transfer to the oven. Cook for 3 to 3.5 hours, or until the pork is fork-tender and easily shreds apart. Check once or twice to ensure there’s enough liquid; add a splash of water if it looks dry.
- Once the pork is done, remove it from the oven and let it rest in the liquid for 20 minutes. Then, using two forks, shred the pork directly in the pot, mixing it with the cooking liquid. Keep warm while you make the buns.
- Make the Bao Buns: In a small bowl, combine the warm water, warm milk, and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until frothy. This means the yeast is active.
- In a large mixing bowl, whisk together the flour and salt. Add the yeast mixture and the 1 tbsp of oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium-low speed for 6-7 minutes.
- Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot until doubled in size, about 1 hour.
- Punch down the dough. On a floured surface, knead in the baking powder until fully incorporated. Roll the dough into a log and cut into 12 equal pieces.
- Shape each piece into a ball, then flatten into an oval about 1/4-inch (6 mm) thick. Fold each oval in half, and place a small piece of parchment paper between the two halves to prevent them from sticking together as they rise.
- Place the folded buns on a baking sheet lined with parchment paper, leaving space between them. Cover with a clean kitchen towel and let them rise for another 30-45 minutes, until puffy.
- Steam the Buns: Set up a steamer (bamboo or metal) with water. Bring the water to a boil. Place the buns (with their parchment paper) in the steamer basket, leaving space between them. Steam over medium-high heat for 10 minutes. Do not open the lid during steaming.
- After 10 minutes, turn off the heat and let the buns sit in the steamer for 2 minutes before opening the lid. This prevents them from collapsing.
- Assemble: Gently open each warm bun (they should have a natural pocket). Fill with a generous amount of pulled pork. Top with cucumber, pickled carrots, cilantro, and a drizzle of hoisin sauce or sriracha mayo, if desired. Serve immediately.
Tips
- Pork Shoulder vs. Pork Loin: Pork shoulder is essential for pulled pork because its high fat content keeps it moist during the long cooking time. Pork loin will dry out and become tough. Don’t substitute it.
- Make-Ahead Pulled Pork: The pulled pork can be made 1-2 days ahead. Store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave before serving.
- Steaming Without a Steamer: No steamer? Use a large pot with a metal colander or a heatproof plate set on a small rack. Add about 1 inch of water, bring to a boil, and place the buns on the colander/plate. Make sure the water doesn’t touch the buns.
- Don’t Over-Proof: If you let the buns rise too long in the second rise, they will collapse in the steamer. They should be puffy but not doubled in size. When in doubt, under-proof slightly.
Serving Suggestions
Serve the pulled pork bao buns as a fun appetizer or a main course. They are perfect for a casual dinner party or a game-day spread. Pair them with a refreshing Asian slaw, edamame, or a simple cucumber salad. For a complete meal, serve with a bowl of hot and sour soup or miso soup.
Variations
- Spicy Sriracha Mayo: Mix 1/4 cup (60 g) mayonnaise with 1-2 tbsp (15-30 ml) sriracha and a squeeze of lime juice. Drizzle over the pork.
- Peking Duck Style: Swap the pulled pork for sliced roasted duck breast, and use hoisin sauce, cucumber, and scallions.
- Vegetarian Option: Replace the pork with shredded jackfruit or sautéed mushrooms cooked in the same sauce. Cook until tender and flavorful.
- BBQ Style: Use your favorite barbecue sauce instead of the soy-vinegar mixture for the pork. Toss the shredded pork in the sauce before serving.
Storage and Reheating
Pulled Pork: Store in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan over medium heat, adding a splash of broth or water to keep it moist. You can also reheat in the microwave for 1-2 minutes.
Bao Buns: Store leftover buns in an airtight container at room temperature for up to 1 day. To re-steam, place them in a steamer over boiling water for 3-5 minutes until heated through. You can also microwave them for 20-30 seconds, but they will be less fluffy.
Freezing: Cooked buns freeze well for up to 1 month. Place them in a freezer-safe bag, squeezing out excess air. Reheat frozen buns directly in the steamer for 5-7 minutes.
Frequently Asked Questions
Can I make the dough in a bread maker? Yes, you can. Place the dough ingredients (except the baking powder) in the bread maker in the order recommended by the manufacturer, and use the dough cycle. After the cycle, proceed with step 10 (adding the baking powder).
Why did my bao buns come out dense and heavy? This usually happens for a few reasons: the dough wasn’t kneaded enough, the yeast was old or inactive, or the buns were over-proofed. Make sure your yeast is fresh and frothy, and knead until the dough is smooth and springy.
Can I use pork tenderloin instead of shoulder? No, pork tenderloin is too lean and will become dry and stringy. Stick with pork shoulder or pork butt for the best results.
What can I use instead of apple cider vinegar? You can use rice vinegar or white wine vinegar in a pinch. The flavor will be slightly different, but still delicious. If you’re out of vinegar, you can use lemon juice.
How do I know when the pork is done? The pork should be fork-tender, meaning you can easily pull it apart with a fork. It should have an internal temperature of at least 145°F (63°C) as a safe minimum for whole cuts of pork, but for pulled pork, you’ll want it much higher (around 200°F / 93°C) to break down the collagen. The extended cooking time is what makes it shred easily.
Can I cook the pork in a slow cooker? Absolutely. Sear the pork as directed, then transfer everything to a slow cooker. Cook on low for 8-10 hours or on high for 5-6 hours, until tender.
Related
- Geoffrey Zakarian Shrimp Cocktail Sauce Recipe
- Potato Pancakes with Applesauce Recipe
- Potato Pancakes Store: Keep Them Crisp & Fresh
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).