Dad continues his American cooking adventure with his own twist. I am usually not a huge fan of pulled pork but really loved this version. Overnight smoked brisket-like bark was a game changer to its flavor and texture. Doenjang (Korean fermented soybean paste) was used as a binder instead of mustard which gave extra deep umami like natural MSG. Salt was not needed because doenjang is super salty. Spicy Korean BBQ sauce added a nice sweet kick. Lightly grilled pineapple was great for cutting the grease and adding that refreshing flavor.

Thanks to @webergrills Searwood Wood Pellet Grill, dad was able to sleep through the night without a worry while Wonder (grill name) was cooking.

Recipe

1 Pork Boston Butt 8 LB

Inject the meat with the following (optional)

Meat Injection liquid

1/2 cup Apple Juice

1/2 cup chicken Broth

2 TBS Apple Cider Vinegar

2 TBS Rub Mixture

1 TBS Rive Wine (or white wine)

2 TBS Soy sauce

1 tsp Fine Gochugaru

Slather the pork butt with doenjang (Fermented Soybean paste).

Sprinkle 16 mesh Black Pepper all over.

Sprinkle the rub mix below all over.

Rub Mix

1/4 cup Garlic Powder

1/4 cup Onion Powder

1 TBS Fine Grind Gochugaru (Korean Chili Pepper Powder)

2 TBS Brown Sugar

Smoke fat side up. Roasting pan underneath if you wanna catch dripping.

180F Smoke Boost for 1 hour.

225F Overnight until internal temperature is 165F (9hr+).

Make a foil boat and add some chicken broth at the bottom.

250F for 2 hours.

275F until it feels like butter when probed (between 200-205F).

Rest for 1-3 hours until the internal temp is 150F

Spicy Korean BBQ Sauce

3 TBS Vegetable Oil

1/4 cup Gochujang

1/3 cup Ketchup

3.5 TBS Soy sauce

1/3 cup Brown sugar

3 TBS Fine Ground Gochugaru (Korean chili pepper powder)

1/4 cup Minced garlic

1/3 cup Mulyeot (Korean corn syrup)

1 cup Water (more water as needed to get the texture right)

2 TBS Apple Cider Vinegar (optional if you like a little more sour taste)

Cook on low heat for 20 min or until bbq sauce texture. Add more water as needed. Taste and add salt if needed.

For the sandwich

Your Favorite Bun (We used Pain de mie and Brioche)

Your Favorite Cheese (We used provolone and cheddar, Mozzarella is also really good)

Coleslaw - use your fave recipe but add chopped green onions

Grilled Pineapple

Pickled Jalapeños

Spicy Korrean BBQ Sauce

#Webergrills #weber #webersearwood #searwood #pelletgrill