Pulled pork buns are a crowd-pleasing fusion of tender, slow-cooked pork shoulder piled into soft, fluffy bao buns (or slider rolls) and finished with a sticky, sweet-savory hoisin glaze. This recipe delivers deeply flavorful, melt-in-your-mouth pork with a caramelized edge, balanced by crunchy pickled vegetables and fresh herbs. It works because the pork is seasoned with a bold dry rub, slow-roasted until it reaches fork-tender perfection, then tossed in a glossy sauce that clings to every shred—making each bite a satisfying mix of textures and flavors.
Ingredients
- 4 lb (1.8 kg) boneless pork shoulder (also called pork butt), trimmed of excess fat
- 2 tbsp (25 g) brown sugar
- 1 tbsp (15 g) smoked paprika
- 1 tbsp (15 g) garlic powder
- 1 tbsp (15 g) onion powder
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) chili powder
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 1 cup (240 ml) chicken broth or water
- 1/2 cup (120 ml) hoisin sauce
- 1/4 cup (60 ml) ketchup
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) honey
- 1 tsp (5 g) grated fresh ginger
- 2 cloves garlic, minced
- 1/2 tsp (2.5 g) sesame oil
- 8–10 soft bao buns (frozen or fresh) or slider rolls
- 1 cup (150 g) julienned cucumber
- 1 cup (150 g) julienned carrot
- 1/2 cup (120 ml) rice vinegar
- 1 tbsp (15 g) sugar
- 1/2 tsp (2.5 g) salt
- 1/4 cup (10 g) fresh cilantro leaves
- 2–3 green onions, thinly sliced
Instructions
- Preheat the oven to 300°F (150°C). In a small bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and black pepper. Rub this spice mixture all over the pork shoulder, pressing it into the meat.
- Place the pork in a Dutch oven or a deep roasting pan. Pour the chicken broth (or water) around the pork, not over the rub. Cover tightly with a lid or aluminum foil. Roast for 3 hours, or until the pork is fork-tender and shreds easily. If you have a meat thermometer, the internal temperature should be at least 145°F (63°C) for whole cuts of pork, but for pulled pork you want it much higher—around 200°F (93°C)—to break down the collagen. Check after 2.5 hours; cooking time may vary.
- While the pork roasts, make the pickled vegetables: combine the julienned cucumber and carrot in a bowl. In a small saucepan, heat the rice vinegar, sugar, and salt until the sugar dissolves. Pour the hot liquid over the vegetables, stir, and let sit for at least 30 minutes. Drain before serving.
- In a separate bowl, whisk together the hoisin sauce, ketchup, rice vinegar, soy sauce, honey, ginger, garlic, and sesame oil. Set aside.
- Once the pork is done, remove it from the oven and let it rest, covered, for 20 minutes. Then, using two forks, shred the pork, discarding any large pieces of fat. Skim off excess fat from the pan juices if desired.
- In a large skillet, heat a splash of oil over medium-high heat. Add the shredded pork and cook, stirring occasionally, for 2–3 minutes to crisp the edges slightly. Pour the hoisin sauce mixture over the pork and stir to coat. Cook for another 2–3 minutes until the sauce is sticky and caramelized. Keep warm.
- Steam the bao buns according to package instructions (usually 5–7 minutes in a steamer). If using slider rolls, warm them in the oven.
- To assemble, open each bun and fill with a generous amount of pulled pork. Top with pickled vegetables, cilantro, and green onions. Serve immediately.
Tips
- For a smoky flavor, sear the pork shoulder in a hot skillet with a little oil before adding the dry rub and roasting. This adds a nice crust.
- Don’t skip the rest after roasting—it allows the juices to redistribute, making the pork more tender and easier to shred.
- If you prefer a spicier kick, add 1–2 teaspoons of Sriracha or chili garlic sauce to the hoisin glaze.
- Bao buns can be found in the frozen section of most Asian grocery stores. If you can’t find them, use soft Hawaiian rolls or brioche slider buns; they work just as well.
Serving Suggestions
Serve these pulled pork buns as a hearty appetizer or a main dish. They pair wonderfully with a crisp Asian slaw, steamed edamame, or a simple cucumber salad. For a drink, try a cold beer or a refreshing iced green tea. If you’re serving a crowd, set up a DIY bar with extra hoisin sauce, sriracha, and pickled jalapeños so guests can customize their buns.
Variations
- BBQ Pulled Pork Buns: Replace the hoisin glaze with your favorite barbecue sauce mixed with a splash of apple cider vinegar. Top with coleslaw instead of pickled vegetables.
- Korean-Style: Add 2 tablespoons of gochujang (Korean chili paste) to the glaze and garnish with kimchi instead of pickled vegetables.
- Pulled Chicken Buns: Use boneless, skinless chicken thighs instead of pork. Cook to an internal temperature of 165°F (74°C) as per USDA FSIS safe minimum, then shred and toss with the same glaze.
- Vegetarian Option: Substitute the pork with jackfruit (canned in water, drained) and simmer in the glaze for 15 minutes. Note that this will not have the same protein content or texture, but it’s a tasty alternative.
Storage and Reheating
Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. The pickled vegetables can be stored separately for up to 1 week. To reheat, place the pork in a skillet over medium heat with a splash of water or broth, and cook until heated through, about 5 minutes. You can also microwave in 30-second intervals, stirring between. For best results, reheat only the pork, not the buns, as they tend to become soggy. Freeze the pulled pork for up to 3 months in a freezer-safe bag; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a slow cooker instead of the oven? Yes. After applying the rub, place the pork in a slow cooker with the broth and cook on low for 8–10 hours or on high for 5–6 hours, until fork-tender. Then proceed with shredding and glazing as directed.
What if I don’t have hoisin sauce? You can make a substitute by mixing 2 tablespoons of soy sauce, 1 tablespoon of peanut butter, 1 teaspoon of honey, and a pinch of five-spice powder. This will be slightly different but still delicious.
Why is my pork dry? Dry pulled pork usually means it wasn’t cooked long enough or the fat was completely trimmed. Pork shoulder needs time to break down collagen; cook until it reaches at least 200°F (93°C) and shreds easily. Also, don’t skip the rest—it helps retain moisture.
Can I make this ahead of time? Absolutely. Cook and shred the pork, then store it in the refrigerator for up to 4 days. Reheat with the glaze when ready to serve. The pickled vegetables can also be made a day in advance.
Are bao buns gluten-free? Traditional bao buns contain wheat flour, so they are not gluten-free. For a gluten-free option, use gluten-free slider rolls or lettuce wraps.
Can I grill the pork instead of roasting? Yes, you can smoke or grill the pork at 250°F (120°C) for 6–8 hours, maintaining indirect heat. This will add a smoky flavor, but monitor the temperature carefully to avoid drying out.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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