Smoked Korean Pulled Pork Sliders
Do you love pulled pork sliders as much as I do? Do you love spicy food? Then this is a recipe you need to try! The Gochujang turns the heat up on this recipe and our own korean bbq sauce adds back in some sweetness!
YouTube Instructional: https://youtu.be/ujf6OQekSVc
Ingredients:
Pork Shoulder
Gochujang
Slider Buns
Cole Slaw Mix (unsauced)
Korean BBQ Sauce:
3/4 Cup Brown Sugar
1/2 Cup Soy Sauce
1.5 Tbsp Rice Wine Vinegar
1 Tbsp Gochujang
1 Tsp Sesame Oil
2 Tsp Garlic Powder
1/4 Tsp Black Pepper
2 Tbsp Water
Juice of 1 Lime
1 Tbsp Honey Granules
1 Tsp Corn Starch
Step 1: Trim the Pork Butt
Trim off any excess fat or connecting sinew or any silver skin
Step 2: Coat the Shoulder in Gochujang
Coat the entire exterior with gochujang. Your meat should be nice and red. Add more gochujang if you want spicier, or less if you want it a bit milder. This stuff can be very spicy!
Step 3: Smoke at 180/225
Put the pork on the top rack and let it smoke for 3-4 hours or until the meat stalls out around 160 degrees
Step 4: Make BBQ Sauce
While the pork is cooking, combine all of the korean bbq sauce ingredients except the corn starch.
Heat over low heat constantly stiring until everything mixes together. Allow to simmer and reduce slightly.
Add in the corn starch while stiring, and let it heat a bit further. Remove from stove top and allow to cool.
Step 5: Wrap the pork
Once the pork hits around 165 degrees, remove and place on two sheets of tin foil (in a cross)
Place some slabs of butter on top of the pork and then generously cover the top in brown sugar.
Wrap up the pork shoulder and return to the smoker. Allow to cook for several hours until it probes tender (just over 200 degrees)
Step 6: Pull the pork
Carefully pull all of the pulled pork into smaller pieces going with the grain.
This step really helps it you have nitrile gloves with cotton liners!
Step 7: Assemble the sliders
Put the pulled pork onto the slider buns, add a bit of cole slaw, and then put as much bbq as you want.
Enjoy!
