This recipe was inspired by our recent trip to Miami, Florida. The hotel we stayed at was beyond gorgeous and the weather was even more so, especially after months living in the tundra known as winter in Toronto.  Guys, it was a real difficult winter.  So our escape down south was well anticipated.  Except it didn't turn out to be the vacation I pictured...

You might not guess from miso's intense brininess and gochujang's spicy pungency, that they would mellow out to result in a tender braised pork dish that is rich and deeply savoury yet well-balanced. Serve with rice, pasta or other carb-y side of choice to enjoy the saucy goodness.

This recipe is a supplement to my previous post "Simple Beer Braised Pork" as one of a few ways to transform a single braised pork shoulder into several different meals that can be made in less time, by freezing portions of pork to defrost and use as needed on busy weeknights.  See also my recipe for "Pulled Pork & Brussels Sprouts Fried Rice", another versatile dinner idea that can be assembled in a jiffy once you have portions of the braised pork tucked away in your freezer.  

What if I told you that all you need is half an hour of active prep time (excluding oven time) for this beer-braised pork, which can then be turned into 3 or 4 different dinners? Do the work upfront say, on a Sunday and reap the rewards on hectic weeknights. I think you maybe definitely should read on.