Maple Miso Pulled Pork – The Recipe That Came to Me in a Dream
No BBQ sauce, no ketchup—this Maple Miso Pulled Pork is a flavor-packed umami bomb with the perfect balance of savory miso, natural maple sweetness, and deep caramelization.
It’s slow-cooked low and slow until fall-apart tender, but the real magic? A final sear in a hot skillet for a crispy, golden-brown crust that takes this dish to the next level.
If you’ve never had pulled pork like this, trust me—this is the one.
Ingredients:
¼ cup white miso paste
¼ cup pure maple syrup
1 tbsp sesame oil
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp salt (adjust based on miso saltiness)
2 tbsp soy sauce
3-4 lb pasture-raised pork shoulder
1 tbsp avocado oil (for searing)
Instructions:
Marinate for Maximum Flavor
In a bowl, whisk together miso paste, maple syrup, sesame oil, garlic, ginger, soy sauce, and salt until smooth.
Place the pork shoulder in a large bowl or zip-top bag and coat it thoroughly with the marinade.
Cover and refrigerate overnight (or at least 8 hours) to let the flavors sink in.
Slow Cook Until Fork-Tender
Transfer the marinated pork to a slow cooker and pour any excess marinade over it.
Cook on LOW for 6 hours or HIGH for 4 hours, until the pork is fall-apart tender and easy to shred.
The Secret Step: Sear for a Golden Crust
Just before serving, heat avocado oil in a pan or cast iron skillet over medium-high heat.
Remove the pork from the slow cooker, letting any excess juices drip off.
Sear for 2-3 minutes per side until a golden-brown crust forms.
Shred & Serve
Let the pork rest for a few minutes, then shred with two forks and toss with the pan drippings for extra flavor.
Serving Ideas:
In a sandwich with coleslaw
Over steamed rice or cauliflower rice
In a grain-free taco or lettuce wrap
On top of a fresh, crunchy salad
With a side of roasted sweet potatoes & greens
Or straight from the pan—you won’t be able to resist
