18 Flavorful Asian Pork Shoulder Recipes for Every Occasion

Craving bold, melt-in-your-mouth Asian flavors? Pork shoulder is your secret weapon—juicy, versatile, and perfect for everything from weeknight stir-fries to weekend feasts. Whether you’re craving sticky-sweet Korean BBQ, aromatic Vietnamese caramelized pork, or a warming ramen upgrade, we’ve got 18 irresistible recipes to turn this humble cut into a showstopper. Ready to transform your dinner game? Let’s dive in!

Slow-Cooked Asian Braised Pork Shoulder

This melt-in-your-mouth pork shoulder simmers in a sweet-savory Asian-inspired sauce until it’s fall-apart tender—perfect for spooning over rice or noodles.

Ingredients:

• 3 lbs boneless pork shoulder, cut into 3-inch chunks
• 2 tbsp vegetable oil
• 1/2 cup low-sodium soy sauce
• 1/4 cup hoisin sauce
• 1/4 cup honey
• 3 tbsp rice vinegar
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp Chinese five-spice powder
• 1/2 tsp red pepper flakes
• 1 cup chicken broth
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. Heat vegetable oil in a large Dutch oven over medium-high. Sear pork shoulder in batches until browned on all sides, about 5 minutes per batch. Transfer to a plate.
2. In the same pot, whisk together soy sauce, hoisin sauce, honey, rice vinegar, garlic, ginger, five-spice powder, and red pepper flakes. Pour in chicken broth and scrape up any browned bits.
3. Return pork to the pot, coating it in the sauce. Bring to a simmer, then cover and reduce heat to low. Cook for 3–3.5 hours, stirring occasionally, until pork shreds easily with a fork.
4. Skim excess fat from the sauce, then serve pork drizzled with the reduced glaze and topped with green onions.

The magic here? The five-spice powder adds warmth while the honey and vinegar balance with a sticky-sweet tang—no fancy techniques required.

Tip: For extra caramelization, broil the pork on a sheet pan for 3–5 minutes after braising.

Spicy Korean Pork Shoulder BBQ

This bold and sticky-sweet pork BBQ is a crowd-pleaser, with just enough heat to keep things interesting—perfect for grilling or broiling when you’re craving big flavor.

Ingredients

• 2 lbs boneless pork shoulder, thinly sliced (1/4-inch thick)
• 1/3 cup gochujang (Korean red pepper paste)
• 1/4 cup soy sauce
• 3 tbsp brown sugar
• 2 tbsp mirin
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp toasted sesame oil
• 1/2 tsp black pepper
• 2 green onions, thinly sliced (for garnish)
• 1 tbsp sesame seeds (for garnish)

Instructions

1. In a bowl, whisk together 1/3 cup gochujang, 1/4 cup soy sauce, 3 tbsp brown sugar, 2 tbsp mirin, 4 minced garlic cloves, 1 tbsp grated ginger, 1 tbsp sesame oil, and 1/2 tsp black pepper until smooth.
2. Toss the pork shoulder slices in the marinade until fully coated. Cover and refrigerate for at least 1 hour (or up to overnight).
3. Heat a grill or broiler to high (450°F). Cook the pork in batches for 3–4 minutes per side, until caramelized and slightly charred at the edges.
4. Garnish with sliced green onions and 1 tbsp sesame seeds before serving.

The magic here? The gochujang’s deep umami and spice cling to every tender bite, while the quick cook keeps the pork juicy. Serve with steamed rice and kimchi for the full experience!

Tip: Freeze the pork shoulder for 30 minutes before slicing—it makes achieving paper-thin cuts much easier.

Vietnamese Caramelized Pork Shoulder

This sticky-sweet pork shoulder is packed with umami depth, thanks to a quick caramel glaze that clings to every tender bite.

Ingredients:

• 2 lbs pork shoulder, cut into 1-inch cubes
• 3 tbsp fish sauce
• 3 tbsp brown sugar
• 2 tbsp water
• 1 tbsp neutral oil (like grapeseed)
• 3 garlic cloves, minced
• 1 shallot, thinly sliced
• 1/2 tsp black pepper

Instructions:

1. In a bowl, toss pork shoulder with 1 tbsp fish sauce and 1/2 tsp black pepper. Let sit 15 minutes.
2. Heat oil in a heavy pot over medium. Cook pork in batches until lightly browned, about 3 minutes per side. Set aside.
3. In the same pot, add 3 tbsp brown sugar and 2 tbsp water. Swirl until sugar dissolves, then simmer 3 minutes until amber-colored.
4. Add garlic and shallot, stirring 30 seconds until fragrant. Return pork to pot with remaining 2 tbsp fish sauce, tossing to coat.
5. Cover, reduce heat to low, and simmer 45 minutes until pork is fork-tender, stirring occasionally. Uncover and cook 5 more minutes to thicken the glaze.

The magic here? The caramel isn’t just a finish—it’s built right into the braising liquid for glossy, deeply flavored meat.

Tip: For extra caramelization, broil the pork on a sheet pan for 2-3 minutes after simmering.

Chinese Five-Spice Pork Shoulder Roast

This tender, aromatic roast is a showstopper—packed with warm spices and caramelized edges that’ll have everyone asking for seconds.

Ingredients:

• 1 (4–5 lb) boneless pork shoulder roast
• 2 tbsp olive oil
• 3 tbsp brown sugar
• 1 tbsp Chinese five-spice powder
• 2 tsp kosher salt
• 1 tsp black pepper
• 4 garlic cloves, minced
• 1/2 cup low-sodium soy sauce
• 1/4 cup honey
• 1 tbsp rice vinegar

Instructions:

1. Prep: Preheat oven to 325°F. Pat the pork shoulder dry with paper towels. In a small bowl, mix 2 tbsp olive oil, 3 tbsp brown sugar, 1 tbsp five-spice powder, 2 tsp salt, 1 tsp pepper, and 4 minced garlic cloves into a paste.
2. Rub: Massage the spice paste all over the pork, covering every crevice. Place fat-side up in a Dutch oven or roasting pan.
3. Roast: Cook uncovered for 3 hours, basting with pan juices every 45 minutes.
4. Glaze: Whisk together 1/2 cup soy sauce, 1/4 cup honey, and 1 tbsp rice vinegar. Pour over the pork and roast 30 more minutes until glossy and internal temperature hits 195°F.
5. Rest: Transfer to a cutting board, tent with foil, and let rest 20 minutes before shredding or slicing.

The magic here? The five-spice blend melts into the pork’s fat, creating a sticky-sweet crust with layers of anise, cinnamon, and pepper. Tip: For extra crispy edges, broil the roast for 2–3 minutes after glazing—just watch it closely!

Thai Basil Pork Shoulder Stir-Fry

This punchy stir-fry brings bold Thai flavors to your weeknight lineup, with tender pork shoulder and aromatic basil taking center stage.

Ingredients

• 1 lb boneless pork shoulder, thinly sliced
• 3 tbsp neutral oil (like vegetable or avocado)
• 4 garlic cloves, minced
• 2 Thai chilies (or 1 serrano), thinly sliced
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tsp soy sauce
• 1 tsp sugar
• 1 cup packed fresh Thai basil leaves (or Italian basil in a pinch)
• 1/2 cup sliced bell peppers (any color)

Instructions

1. Heat 2 tbsp oil in a wok or large skillet over high heat until shimmering. Add pork shoulder and stir-fry for 4–5 minutes until browned but still slightly pink in spots. Transfer to a plate.
2. Reduce heat to medium, add remaining 1 tbsp oil, then sauté garlic and chilies for 30 seconds until fragrant.
3. Return pork to the pan with bell peppers. Toss for 1 minute, then add fish sauce, oyster sauce, soy sauce, and sugar. Stir-fry for 2 more minutes until sauce coats the pork.
4. Remove from heat and fold in Thai basil until just wilted.

The magic here? The pork stays juicy while soaking up the sweet-salty glaze, and the basil adds a peppery freshness that cuts through the richness.

Tip: For extra crisp edges on the pork, pat it dry with paper towels before cooking.

Japanese Miso-Glazed Pork Shoulder

This melt-in-your-mouth pork shoulder gets its rich umami depth from a sweet-savory miso glaze that caramelizes beautifully in the oven.

Ingredients

• 3 lb boneless pork shoulder (trimmed of excess fat)
• 1/3 cup white miso paste
• 2 tbsp honey
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 325°F. Pat pork shoulder dry with paper towels and place fat-side up in a Dutch oven or oven-safe pot.
2. Whisk together 1/3 cup miso paste, 2 tbsp honey, 1 tbsp ginger, 2 cloves garlic, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1/4 tsp black pepper in a small bowl. Spread mixture evenly over pork.
3. Cover and bake for 3 hours. Uncover, baste with pan juices, and increase heat to 400°F. Roast 30 more minutes until glaze is sticky and internal temperature reaches 195°F.
4. Rest 15 minutes before shredding or slicing against the grain.

The slow roast transforms the pork into silky, pull-apart tenderness, while the glaze forms a glossy crust with just the right balance of salty and sweet.

Tip: For extra caramelization, broil for 2–3 minutes at the end—just watch closely to prevent burning!

Filipino Adobo Pork Shoulder

Filipino Adobo Pork Shoulder is the ultimate comfort dish—tender, tangy, and packed with garlicky-sweet flavor that’ll have everyone asking for seconds.

• 3 lbs pork shoulder, cut into 2-inch cubes
• 1 cup soy sauce
• 1 cup white vinegar
• 1 cup water
• 8 garlic cloves, smashed
• 2 bay leaves
• 1 tsp whole black peppercorns
• 1 tbsp brown sugar
• 2 tbsp neutral oil (like canola)

1. In a large pot or Dutch oven, heat 2 tbsp neutral oil over medium-high. Brown the pork shoulder on all sides, about 5 minutes total.
2. Add 8 garlic cloves, sautéing for 1 minute until fragrant. Pour in 1 cup soy sauce, 1 cup vinegar, 1 cup water, then add 2 bay leaves, 1 tsp peppercorns, and 1 tbsp brown sugar. Stir to combine.
3. Bring to a boil, then reduce heat to low. Simmer covered for 1.5 hours, stirring occasionally, until pork is fork-tender.
4. Uncover and simmer another 15–20 minutes to thicken the sauce slightly. Discard bay leaves before serving.

The magic of adobo is in the balance—sharp vinegar mellows into richness while the garlic infuses every bite. Serve over steamed rice to soak up that glossy sauce.

Tip: For extra depth, let the adobo sit overnight—the flavors deepen beautifully!

Malaysian Curry Pork Shoulder Stew

This rich, aromatic stew brings the bold flavors of Malaysian cuisine to your kitchen with tender pork shoulder simmered in a fragrant coconut curry.

Ingredients:

• 2 lbs boneless pork shoulder, cut into 2-inch cubes
• 2 tbsp vegetable oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tbsp Malaysian curry powder
• 1 tsp ground turmeric
• 1 (14-oz) can coconut milk
• 1 cup chicken broth
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 1 tsp salt
• 2 medium Yukon Gold potatoes, peeled and quartered
• 1 medium carrot, sliced into 1/2-inch rounds

Instructions:

1. Heat 2 tbsp vegetable oil in a Dutch oven over medium-high. Brown pork shoulder in batches (5 minutes per batch), then transfer to a plate.
2. Reduce heat to medium. Add onion and cook until soft (4 minutes). Stir in 4 garlic cloves, 1 tbsp ginger, 2 tbsp curry powder, and 1 tsp turmeric; toast 1 minute until fragrant.
3. Pour in 1 can coconut milk and 1 cup chicken broth, scraping up browned bits. Add 1 tbsp brown sugar, 1 tbsp fish sauce, and 1 tsp salt. Return pork to pot, cover, and simmer 1 hour.
4. Add potatoes and carrot. Simmer uncovered 30 minutes until pork shreds easily and vegetables are tender.

The magic here is in the slow simmer—it transforms the pork into melt-in-your-mouth bites while letting the spices infuse every spoonful. Tip: For extra depth, toast whole spices (coriander, fennel, cinnamon) with the curry powder in Step 2.

Singaporean Chili Pork Shoulder Noodles

This bold, saucy noodle dish packs a punch with tender pork shoulder and a sweet-spicy chili glaze—perfect for shaking up your weeknight dinner routine.

Ingredients:

• 1.5 lbs boneless pork shoulder, cut into 1-inch cubes
• 8 oz dried wheat noodles (like udon or ramen)
• 3 tbsp vegetable oil, divided
• 4 cloves garlic, minced
• 1 tbsp grated ginger
• 1/4 cup ketchup
• 2 tbsp sambal oelek (or Sriracha for milder heat)
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/2 tsp salt
• 1/4 cup chopped cilantro (for garnish)

Instructions:

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high. Add pork and sear until browned on all sides, about 8 minutes. Transfer to a plate.
2. In the same skillet, heat remaining 1 tbsp oil. Sauté garlic and ginger for 30 seconds until fragrant. Stir in ketchup, sambal oelek, honey, soy sauce, rice vinegar, and salt.
3. Return pork to the skillet, coating it in the sauce. Reduce heat to low, cover, and simmer for 45 minutes until pork is fork-tender.
4. Meanwhile, cook noodles according to package directions. Drain and divide among bowls.
5. Top noodles with pork and sauce. Garnish with cilantro.

The magic here? Slow-cooked pork shoulder soaks up the sticky chili glaze, while the noodles keep things light—a crave-worthy contrast.

Tip: For extra crunch, add quick-pickled cucumbers (just toss sliced cukes with 1 tbsp rice vinegar and 1 tsp sugar).

Indonesian Satay Pork Shoulder Skewers

These tender, smoky-sweet skewers are packed with bold Indonesian flavors—perfect for your next backyard BBQ or weeknight dinner with a twist.

Ingredients

• 1.5 lbs boneless pork shoulder, cut into 1-inch cubes
• 1/4 cup creamy peanut butter
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a bowl, whisk together 1/4 cup peanut butter, 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp lime juice, 2 cloves minced garlic, 1 tsp coriander, 1/2 tsp turmeric, and 1/4 tsp cayenne until smooth.
2. Toss pork cubes in the marinade until fully coated. Cover and refrigerate for at least 2 hours (or overnight for deeper flavor).
3. Thread pork onto soaked skewers, leaving small gaps between pieces. Discard excess marinade.
4. Preheat grill to medium-high (400°F). Grill skewers for 3–4 minutes per side, turning once, until charred at the edges and pork reaches 145°F internally.

The magic here? The marinade caramelizes into a sticky, nutty crust while keeping the pork juicy inside—no dipping sauce needed!

Tip: For extra flair, sprinkle skewers with crushed peanuts and a squeeze of lime right before serving.

Cambodian Lemongrass Pork Shoulder Soup

This fragrant, tangy soup balances lemongrass and lime for a bright yet comforting bowl that’s perfect for shaking off the chill.

Ingredients

• 2 lbs pork shoulder, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 4 cups chicken broth
• 3 stalks lemongrass, bruised and cut into 3-inch pieces
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tsp salt
• 1 lime, juiced (about 2 tbsp)
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• Fresh cilantro leaves, for garnish

Instructions

1. Heat vegetable oil in a large pot over medium-high. Add pork shoulder and sear until browned on all sides, about 6 minutes.
2. Pour in chicken broth, then add lemongrass, fish sauce (1 tbsp), brown sugar (1 tbsp), and salt (1 tsp). Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour until pork is tender.
3. Stir in lime juice (2 tbsp), red onion, and cherry tomatoes. Simmer uncovered for 5 minutes just to soften the veggies.
4. Discard lemongrass stalks. Ladle into bowls and top with cilantro.

The magic here? The lemongrass infuses the broth with citrusy depth while keeping the pork incredibly tender.

Tip: For extra flavor, lightly char the lemongrass pieces in a dry skillet before adding them to the pot.

Laotian Larb-Style Pork Shoulder Salad

This vibrant, herb-packed salad is a flavor explosion—tangy, spicy, and loaded with texture, perfect for shaking up your weeknight dinner routine.

Ingredients:

• 1 lb boneless pork shoulder, thinly sliced
• 3 tbsp lime juice (about 2 limes)
• 2 tbsp fish sauce
• 1 tbsp toasted rice powder
• 1 tsp red pepper flakes
• 1 tsp sugar
• 1/2 cup thinly sliced red onion
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh cilantro
• 2 tbsp chopped scallions
• Butter lettuce leaves, for serving

Instructions:

1. Heat a large skillet over medium-high. Cook the pork shoulder, stirring often, until no pink remains, about 6–8 minutes. Transfer to a bowl.
2. In a small bowl, whisk together the lime juice, fish sauce, toasted rice powder, red pepper flakes, and sugar until the sugar dissolves.
3. Pour the dressing over the warm pork, then add the red onion, mint, cilantro, and scallions. Toss to coat evenly.
4. Serve scooped into butter lettuce leaves for a crunchy, fresh contrast.

The magic here? Toasted rice powder adds a nutty depth you won’t get from store-bought dressings—it’s worth the extra minute to make!

Tip: For extra crunch, toast uncooked jasmine rice in a dry skillet until golden, then grind in a spice grinder.

Burmese Tea Leaf Pork Shoulder Curry

This rich, aromatic curry gets its deep umami flavor from fermented tea leaves, a Burmese staple that transforms tender pork shoulder into something unforgettable.

Ingredients:

• 2 lbs boneless pork shoulder, cut into 2-inch cubes
• 3 tbsp fermented Burmese tea leaves (lahpet)
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp vegetable oil
• 1 tsp turmeric
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional)
• 1 tbsp fish sauce
• 1 tsp salt
• 1/2 tsp sugar
• 1 1/2 cups water
• Fresh cilantro, for garnish

Instructions:

1. Heat vegetable oil in a Dutch oven over medium-high. Add pork shoulder and sear until browned on all sides, about 8 minutes. Transfer to a plate.
2. In the same pot, sauté onion for 3 minutes until soft. Add garlic and ginger, cooking 1 minute until fragrant.
3. Stir in turmeric, paprika, and cayenne (if using), then add tea leaves, fish sauce, salt, and sugar, stirring to coat the onions.
4. Return pork to the pot with water. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours until pork is fork-tender.
5. Uncover and cook 10 more minutes to thicken the sauce. Garnish with cilantro.

The fermented tea leaves lend an earthy depth to this curry, balancing the richness of the pork with a subtle tang. Serve over steamed rice to soak up every drop.

Tip: Find fermented tea leaves at Asian grocery stores or online—they’re often sold as “lahpet” or “pickled tea leaves.”

Taiwanese Pork Shoulder Rice Bowl

This tender, soy-braised pork shoulder melts over fluffy rice for a comforting bowl that’s packed with savory-sweet flavor—perfect for weeknights when you crave something hearty but fuss-free.

Ingredients

• 1.5 lbs boneless pork shoulder, cut into 1-inch cubes
• 2 tbsp neutral oil (like avocado or vegetable)
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1/4 cup soy sauce
• 2 tbsp dark soy sauce
• 2 tbsp rice wine (or dry sherry)
• 1 tbsp brown sugar
• 1/2 tsp five-spice powder
• 1.5 cups water
• 2 cups cooked jasmine rice
• 1 scallion, thinly sliced (for garnish)

Instructions

1. Heat oil in a Dutch oven over medium-high. Sear pork cubes in batches until browned on all sides, about 5 minutes per batch. Transfer to a plate.
2. In the same pot, sauté garlic and ginger for 30 seconds until fragrant. Stir in 1/4 cup soy sauce, 2 tbsp dark soy sauce, 2 tbsp rice wine, 1 tbsp brown sugar, and 1/2 tsp five-spice powder.
3. Return pork to the pot, add 1.5 cups water, and bring to a simmer. Cover, reduce heat to low, and braise for 1 hour 15 minutes until pork is fork-tender.
4. Uncover, increase heat to medium, and simmer for 10 minutes to thicken the sauce slightly.
5. Serve pork and sauce over rice, garnished with scallions.

The magic here? The double soy sauce combo deepens the flavor while keeping the pork incredibly juicy. Tip: For extra richness, stir a soft-boiled egg into your bowl—the yolk blends into the sauce like a dream.

Honey-Soy Glazed Pork Shoulder

This sticky-sweet pork shoulder melts in your mouth, with a glaze that’s equal parts savory and caramelized—perfect for pulling apart over rice or stuffing into tacos.

Ingredients

• 3–4 lb boneless pork shoulder
• 1/2 cup honey
• 1/3 cup soy sauce
• 3 tbsp rice vinegar
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp black pepper
• 1 tbsp sesame oil

Instructions

1. Preheat oven to 325°F. Pat pork shoulder dry and place in a Dutch oven or deep roasting pan.
2. Whisk together 1/2 cup honey, 1/3 cup soy sauce, 3 tbsp rice vinegar, 4 minced garlic cloves, 1 tbsp ginger, and 1 tsp black pepper. Pour over pork, turning to coat.
3. Cover and bake for 3 hours, basting every 45 minutes with pan juices.
4. Uncover, increase heat to 400°F, and roast 20–25 minutes until glaze is sticky and pork shreds easily.
5. Drizzle with 1 tbsp sesame oil, then let rest 15 minutes before serving.

The magic here? Slow roasting ensures the fat renders into silkiness, while the high-heat finish gives those edges a candied crunch.

Tip: Save the pan drippings—they make a killer sauce for noodles or roasted veggies.

Szechuan Pepper Pork Shoulder Stir-Fry

This bold stir-fry packs a punch with numbing Szechuan peppercorns and savory-sweet pork—perfect for shaking up your weeknight dinner routine.

Ingredients:

• 1.5 lbs pork shoulder, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp cornstarch
• 2 tsp Szechuan peppercorns, lightly crushed
• 1 tbsp vegetable oil
• 3 garlic cloves, minced
• 1-inch ginger, grated
• 1 red bell pepper, thinly sliced
• 1 tsp sugar
• 1/2 tsp crushed red pepper flakes (optional)
• 2 scallions, sliced

Instructions:

1. In a bowl, toss pork shoulder with 1 tbsp soy sauce, Shaoxing wine, and cornstarch. Let marinate 15 minutes.
2. Heat oil in a wok or large skillet over high heat. Add Szechuan peppercorns and toast for 30 seconds until fragrant. Remove half and reserve.
3. Add pork to the wok and sear undisturbed for 2 minutes, then stir-fry until lightly browned (about 4 minutes total). Transfer to a plate.
4. In the same wok, sauté garlic and ginger for 30 seconds. Add bell pepper and stir-fry for 2 minutes until crisp-tender.
5. Return pork to the wok. Add remaining 1 tbsp soy sauce, sugar, red pepper flakes (if using), and reserved peppercorns. Toss everything for 1 minute until glossy.
6. Garnish with scallions and serve immediately.

The magic here? Toasting whole Szechuan peppercorns unlocks their citrusy buzz, while the quick sear keeps the pork juicy.

Tip: For extra tingle, grind a few extra peppercorns over the finished dish.

Vietnamese Lemongrass Pork Shoulder Banh Mi

This Vietnamese Lemongrass Pork Shoulder Banh Mi packs a punch of bright, herby flavor and juicy tenderness—perfect for stuffing into a crusty baguette with crunchy pickles and spicy mayo.

• 2 lbs pork shoulder, thinly sliced into ¼-inch strips
• 3 tbsp fish sauce
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 2 tbsp minced lemongrass (about 2 stalks, tender inner part only)
• 3 garlic cloves, minced
• 1 tbsp vegetable oil
• 1 tsp black pepper
• 4 crusty baguette rolls, split
• ½ cup quick-pickled carrots and daikon
• ¼ cup mayonnaise mixed with 1 tbsp sriracha
• Fresh cilantro and jalapeño slices, for serving

1. In a bowl, combine pork shoulder, 3 tbsp fish sauce, 2 tbsp soy sauce, 2 tbsp brown sugar, 2 tbsp lemongrass, 3 minced garlic cloves, and 1 tsp black pepper. Toss to coat and marinate for at least 30 minutes (or overnight for deeper flavor).
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Cook pork in batches for 4–5 minutes per side until caramelized and cooked through.
3. Lightly toast baguette rolls, then spread with sriracha mayo. Layer with pork, pickled carrots and daikon, cilantro, and jalapeño slices.

The magic here? The lemongrass marinade tenderizes the pork while keeping it intensely fragrant—no dry, chewy meat here!

Tip: For extra crunch, lightly smash the baguettes before assembling to create more nooks for the fillings.

Asian-Inspired Pulled Pork Shoulder Tacos

These tacos are a flavor-packed twist on classic pulled pork, with a sweet-savory glaze and crunchy slaw that’ll have everyone reaching for seconds.

Ingredients:

• 3 lbs boneless pork shoulder (trimmed of excess fat)
• 1/2 cup hoisin sauce
• 1/4 cup soy sauce
• 3 tbsp rice vinegar
• 2 tbsp honey
• 1 tbsp grated fresh ginger
• 3 cloves garlic, minced
• 1 tsp toasted sesame oil
• 1/2 tsp red pepper flakes
• 8 small flour tortillas, warmed
• 2 cups shredded purple cabbage
• 1/4 cup chopped cilantro
• Lime wedges, for serving

Instructions:

1. In a slow cooker, whisk together 1/2 cup hoisin sauce, 1/4 cup soy sauce, 3 tbsp rice vinegar, 2 tbsp honey, 1 tbsp ginger, 3 cloves garlic, 1 tsp sesame oil, and 1/2 tsp red pepper flakes. Add pork shoulder, turning to coat. Cover and cook on LOW for 8 hours or HIGH for 5 hours until fork-tender.
2. Transfer pork to a bowl and shred with two forks. Skim fat from the cooking liquid, then mix 1/2 cup of the liquid back into the pork.
3. Toss 2 cups cabbage with a splash of rice vinegar and a pinch of salt. Let sit for 5 minutes to soften slightly.
4. Fill warm tortillas with pork, cabbage, and 1/4 cup cilantro. Serve with lime wedges.

The magic here? The pork’s sticky glaze soaks into the tortillas, while the bright slaw keeps every bite fresh.

Tip: For extra crunch, top with crushed peanuts or crispy fried onions.

Conclusion

With 18 mouthwatering Asian pork shoulder recipes, this roundup has something for every occasion—from weeknight dinners to festive feasts. We hope you find a new favorite to try! Don’t forget to leave a comment sharing which dish you loved most and pin this article to your Pinterest board for easy access. Happy cooking!