These Pulled Pork Bao Buns are made with marinated pork shoulder, herbs and spices, and freshly chopped vegetables, enveloped in a soft and fluffy bao bun for an exquisite Asian-inspired meal.
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Each bite of these pulled pork baos is a delightful experience of textures and flavors. The bao buns are unbelievably soft, then you hit the tender pulled pork, only to finish with a bite of crispy vegetables.
By marinating the meat in a unique blend of seasonings and sauces, the pork is both tender and packed with flavor. Making pulled pork bao may seem intimidating, but it is actually quite easy. Give this recipe a try and enjoy Asian cuisine without leaving the house.
Ingredients You Need
For the pork
- Pork Shoulder: feel free to use a different cut of pork, but a fattier cut will taste best.
- Soy Sauce: adds saltiness to the dish. You can also use tamari or low-sodium soy sauce.
- Olive Oil: gives the marinade and pork a bit of fat. Other oils can be used.
- Chinese 5-spice Powder: it’s a mix of spices commonly used in Chinese cooking, and adds a ton of flavor to the meat. It’s best to not substitute this spice.
- Garlic Powder & Ground Ginger: add aroma and flavor to the pork.
- Onion: any onion can work in this recipe, but white or yellow onions will work best.
- Beef Broth: use broth or use a mix of water and a bouillon cube. Feel free to experiment with other broths (i.e. chicken broth).
For the bao buns
- Fresh Bao Buns: you can easily find bao buns at an Asian supermarket or specialty grocery store.
- Carrot: gives a nice crunch, freshness, and sweetness to the buns.
- Green Onions: used as a garnish, so it can be skipped.
- Toasted Sesame Seeds: used as a garnish, so it can be skipped.
- Cilantro: used as a garnish, so it can be skipped if you don’t like cilantro.
- Hoisin Sauce: adds a nice salty sweetness to the buns, but you can use a different sauce.
How to Make Pork Bao
Mix together the soy sauce, olive oil, 5-spice, garlic and ginger powders in a medium bowl. Place the pork in the bowl and marinate for 15 minutes to up to 5 hours in the refrigerator.
Heat beef broth in a pot large enough to fit the pork. Add the onion, pork, and the marinade to the pot. Cover and simmer for 2-3 hours, until the pork can be shredded with a fork. Be sure to watch the pot as the pork cooks to make sure the water doesn’t evaporate.
Remove the pork from the pot and shred it into fine strips that you can fit easily into the steamed buns. Larger pieces will be hard to work with, so shred it finely.
Steam the buns according to the package instructions. This will just take a few minutes to do.
Fill each bun with shredded pork. Top with carrot, green onion, sesame seeds, cilantro and hoisin sauce.
Substitutions & Variations
- Protein: this bao recipe can be used with a variety of proteins. Instead of pork, use chicken, tofu, or even sausage. Note that depending on the protein you use the marinating time may vary.
- Vegetables: any fresh vegetables work well in this recipe. Some other veggies you can add to the bao are cucumber, radish, or lettuce.
- Bao Bun: if you cannot find the bao buns, no worries. You can use this pork filling with almost anything else. Instead of bao buns use roti, tortillas, or lettuce for a low-carb option.
Questions About the Recipe
Can I make these ahead of time?
Yes! The best way to do this is to make the pork ahead of time. Let it cool completely, then store it in the fridge or freezer until you’re ready to use them. The buns will taste best fresh, so we recommend making those when you’re about to eat the bao.
Can I use an instant pot?
Yes. You can cook the pork in a slow cooker or in the Instant Pot if you like. The pressure cooker will help cut down on the time it takes to get tender pull-apart pork.
Can I make this recipe spicy?
Yes. To make them spicy, add some chili sauce into the marinade. Drizzle a bit of sriracha at the end for another level of kick.
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Pulled Pork Bao Buns
These Pulled Pork Bao Buns are made with marinated pork shoulder, herbs and spices, and freshly chopped vegetables, enveloped in a soft and fluffy bao bun for an exquisite Asian-inspired meal.
Ingredients
For the pork
- 1 pound pork shoulder, cut in 3” chunks
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon Chinese 5-spice powder
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/2 onion, sliced
- 1 1/2 cups beef broth (or water and a cube of bouillon)
For the buns
- 8 fresh bao buns
- 1 carrot, julienned
- 2 green onions, chopped
- 2 tablespoons toasted sesame seeds
- 2 tablespoons cilantro, chopped
- 1/2 cup Hoisin sauce
Instructions
- Mix together the soy sauce, olive oil, 5-spice, garlic and ginger powders in a medium bowl. Place the pork in the bowl and marinate for 15 minutes to up to 5 hours in the refrigerator.
- Heat beef broth in a pot large enough to fit the pork. Add the onion, pork, and the marinade to the pot. Cover and simmer for 2-3 hours, until the pork can be shredded with a fork.
- Remove the pork from the pot and shred.
- Steam the buns according to the package instructions.
- Fill each bun with shredded pork. Top with carrot, green onion, sesame seeds, cilantro and hoisin sauce.
Notes
The pork must be cut into chunks so that it cooks faster. You can also cook the pork in a slow cooker or Instant Pot, if you wish.
Be sure to watch the pot as the pork cooks to make sure the water doesn’t evaporate.
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Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.