Korean Style Pulled Pork
This delicious pork shoulder recipe has a Korean style marinade for extra flavor.
Servings: 18
Ingredients
- 7-9 lb pork shoulder
- 1 cup kosher salt
- 1 cup white sugar
- 1 cup brown sugar
- 1/4 cup Korean red pepper flakes (Gochugaru)
- bibb lettuce
- 2 cups kimchi chopped
Aioli
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2-3 tbsp gochujang to taste
- 2 cloves garlic grated
- 1 tsp sesame oil
- 1/2 lemon juiced
Instructions
- Whisk together salt and white sugar in a large bowl.
- Rinse pork in cold water and trim any excess fat.
- Place shoulder in a raised edge pan. Coat all sides heavily with salt and sugar mix. Cover in foil and refrigerate at least 8 hours, 24 hours is optimal.
- Whisk together all ingredients for the aioli, seal in an air tight container in the refrigerator.
- Whisk together brown sugar and Korean red pepper.
- After brine process is complete, drain any excess liquid and brine from the pan, and insert a reliable leave-in thermometer into the thickest portion of the meat.
- Light grill and set up for two zone cooking, establishing temperature at 225°F to 250°F.
- Place pork on grill over indirect heat, close lid and allow to cook until internal temperature is 180°F.
- Remove pork from grill, baste with juices collected in the pan, and coat top and sides with the brown sugar and gochugara mixture.
- Cover with foil, increase grill temp to 285°F and return pork to indirect heat until it reaches an internal temperature of 205°F. About another 90 minutes.
- Remove from grill, allow to rest for 30-45 minutes.
- Using a fork, pull pork into a shredded consistency and incorporate any juices from the pan.
- Place the pork inside bibb lettuce. Top with kimchi and aioli to serve.