Recipe Provided By"Lindsey Eats LA"
- Vegetable oil, as needed
- 4 cloves garlic
- 2 white onions, roughly chopped
- 3 pounds American Lamb shoulder
- 1/3 cup brown sugar
- 3 tablespoons gochujang
- 3 tablespoons fermented soy bean paste
- 1 tablespoon soy sauce
- 1 tablespoon sherry vinegar
- 1 tablespoon hot chili paste
- 1 Asian pear, roughly chopped
- 1/2 cup water
- 3 tablespoons white wine
- Salt and pepper, to taste
In a deep Dutch oven or pot, drizzle vegetable oil; allow to heat. Add garlic and onions; sweat about 5 minutes. Add lamb; lightly sear, 10 to 15 minutes. Add brown sugar, gochujang, soy bean paste, soy sauce, vinegar, hot chili paste and pear; mix well 10 to 15 minutes until everything is incorporated. Add water and wine; adjust with additional water if needed to cover the lamb. Cover; cook over medium heat for 1 hour.
After 1 hour, remove some liquid from pot; reserve for basting. Place pot in the oven; braise at 300°F 3 to 4 hours (depending on shoulder size and oven). Check every 30 to 45 minutes, basting with reserved liquid as needed.
Remove lamb when it's cooked throughout, charred on the outside and flakes off to shred. Serve with your favorite sides.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest