Korean Pulled Pork

[OSB]

I'm thinking of giving this a go Memorial Day Weekend. Has anyone tried this?

https://barbecuebible.com/recipe/korean-pulled-pork/

[ecowper]

Bookmarked that to give it a try

[OSB]

Gochujang on and marinating overnight.

[Potkettleblack]

But Sambal Oelek will always be cool because it’s always gonna be too wrong for a lot of folks. Even though it’s basically chunky chili-garlic sauce.

[Buck Flicks]

I love sambal. It's a bit too pungent to eat as a condiment (at least the jar I got was,) but it's great to throw in to stuff for spicy garlic kick, and it lasts forever in the fridge. I like to mix it in ketchup and honey for a meatloaf glaze.

[Potkettleblack]

If it's too pungent to eat as a condiment, your jar is like everyone else's.
Also, you don't really need to refrigerate it. I keep it in my spice cabinet. I made the mistake with my first jar of not using it for a couple months, opening it, and mistaking the smell for rotting... it's a bit like fish sauce... rotten before you get it. Mold is the only real problem.

[jfmorris]

Gochujang paste is like one of my favorite ingredients after making Korean chicken wings from a Amercia’s Test Kitchen recipe recently. Definitely gonna make this recipe.

[OSB]

Its out of this world.

[BBQ_Steve-O]

I never tried it, but I am going to now. Thanks for the link!

[jecucolo]

I would really like to hear how it turned out. Ingredients look awesome.

[OSB]

3 hrs in. Threw on some beef backs ribs with hot sauce and BBBR as well.

[jfmorris]

Can not wait to hear how this pork turns out. I’m likely gonna do it next weekend, after my wife’s imposed rest and no smoking rule expires.

[OSB]

jfmorris That's almost torture no BBQing Memorial Day Weekend.

[jfmorris]

Yes OSB it is torture, as I enjoy BBQing. She only thinks it’s work because she doesn’t like cooking as much as I do. I endured the desecration of the ribs tonight (crock pot). Trying to talk her into letting my son flip burgers tomorrow on the gas grill.

[OSB]

I will highly recommend giving this a shot. May not be for everybody but i thought it was epic and a different take on Pulled Pork. The pics don't do it justice. I followed Raichlen's Recipe to a tee except for crisping the skin at the end and instead rested in a faux cambro for 3hrs. Get some quality Kimchi. It sets it off like a good cole slaw would standard pulled pork. Try this!

[HawkerXP]

Looks great!

[Buck Flicks]

OH man... a gochujjang pulled pork and kimchi sandwich with korean BBQ sauce sounds awesome right now. Mouth is watering.

[jecucolo]

Wow!

[jfmorris]

OSB I've got this recipe started, and it will be my first smoked/grilled meal in weeks. I can't wait. The butt has been rubbed down with 1 cup of gochujang and is now marinating in the pepper paste until Saturday evening. I'm planning to smoke it overnight for Sunday afternoon lunch.

I hope it's not too hot for my girls. Everyone else likes spicy stuff! The butt was 9.5#, and still partially frozen, so I could not cut it in half before rubbing it down. Should be thawed by the time it hits the kettle+SNS though.

[OSB]

I wouldn't say it is overly spicy but it does have some kick. For those that may want to tone it down the thai sweet chili sauce as a condiment should be right up their alley. You are going to love this jfmorris.

[jfmorris]

Thanks EdF and OSB - I will pick up some of the Thai sweet chili sauce for sure.

[EdF]

Another good one if you want sweet over hot is Mae Ploy, a Chinese sweet pepper sauce (that goes very nicely in pulled pork, in moderation, BTW). https://www.amazon.com/Mae-Ploy-Swee...et+chili+sauce

[fzxdoc]

EdF I love Mae Ploy on Bang Bang Shrimp. Nice combo of hot shrimp and sweet sauce. Good idea to offer it on pulled pork for those who don't tolerate spicier foods.

I'm so going to make this Korean Pulled Pork recipe, OSB and jfmorris , just as soon as I make the drive to Sam's club to score some PBs. It sounds so delicious. JFMorris, keep us posted on how your cook turns out.

Kathryn

[EdF]

jfmorris you should try making it yourself sometime - no more difficult than homemade sauerkraut, and equally satisfying!

[jfmorris]

EdF I figured it would be similar to sauerkraut. I’ve not made this yet either.

[EdF]

You'll like it.

[texastweeter]

I make a pork jerkey with siracha, garlic, cilantro, lime, sesame oil, salt, and honey that is killer. I bet this is similar!

[jfmorris]

Well, my first cook since May 18th started when I dropped this bad boy on the Performer at 7PM... just raked the coals and topped off the SNS and going to bed now...

[jfmorris]

Ok, this cook is a wrap, and leftovers all bagged and in the fridge. Definitely doing this one again some time. Nice change from the typical pulled pork and bbq sauce.

[OSB]

I couldn't agree more. It's on the rotation. Glad you liked it jfmorris.

[HawkerXP]

Beautiful!

[fzxdoc]

Yummy-looking!

[fzxdoc]

I made it too, following the Barbecue Bible recipe for the pork and for the Korean BBQ Sauce. Served as sliders with kimchi on Chinese steamed buns.

it was too spicy for my husband, who chose to use the Blues Hog Championship Blend (Original+Tennessee combined) instead of the Korean BBQ sauce. I loved it, though.

I don't think I can serve this at a party without a big warning about the heat level of the spice. Even then, only a few of our friends would even try it. But for us at home it's great.

Kathryn