Orange-gochujang pork shoulder with crispy herb crumbs

Sweet heat wants residual sugar or bubbles, not a tannic red.

Off-dry Riesling or a cold lager; orange-gochujang soda if skipping alcohol.

Refrigerate in its juices up to four days or freeze two months. Reheat covered to 165°F. Crumbs separately, refreshed in a dry skillet. Shred into rice bowls or lettuce cups; add fresh herbs and acid on day two.

• Boneless pork shoulder6 lb
• Gochujang0.25 cups
• Orange marmalade0.25 cups
• Panko1.5 cups
• Orange juice0.5 cups
• Onion1 ea
• Chicken stock1 cup
• Soy sauce2 tbsp

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

The pot takes as long as it takes. 270 minutes is set by the cut, not by the volume — half a batch is not half the time, and a double batch in two pots is not double it either.

Seasoning

Seasoning figures are a starting point at any batch size. Taste before it reaches the table — the multiple is arithmetic, and salt is not.

1. Read the whole method before you shop. This is a planning recipe for orange-gochujang pork shoulder with crispy herb crumbs, not a certified kitchen test.
2. Amounts below are one batch: 12 portions. Build a plan and this card scales itself to it.
3. This dish can be completed up to 2 days ahead. Cold storage is the real limit — do not make it ahead if the fridge is already tight.
4. Brown, deglaze, cover, and cook low. Overnight rest improves the sauce. Reheat in its own liquor.
5. The pot takes as long as it takes. 270 minutes is set by the cut, not by the volume — half a batch is not half the time, and a double batch in two pots is not double it either.
6. Holds about 60 minutes once finished. After that, quality drops — do not invent extra time.
7. Drink pairing: Off-dry Riesling or a cold lager; orange-gochujang soda if skipping alcohol.
8. Leftover route: Refrigerate in its juices up to four days or freeze two months. Reheat covered to 165°F. Crumbs separately, refreshed in a dry skillet. Shred into rice bowls or lettuce cups; add fresh herbs and acid on day two.
9. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.