Slow-cooked smoked pulled pork served with Korean BBQ sauce, Sambal mayonnaise and Korean slaw. Courtesy of Wolfgang Sterr of Whistler Blackcomb.
Directions for: Dusty's Korean Pulled Pork Tacos
Ingredients
Dusty's Pulled Pork2 kg boneless pork shoulder
cup Dusty's Butt rub (other pork rubs optional)
cup Dusty's house BBQ sauce (other sauces optional)
1 cup apple juice
Korean BBQ Sauce1 Tbsp gochujang (a Korean red pepper paste)
cup white sugar
2 Tbsp soy sauce
1 Tbsp rice vinegar
2 Tbsp sesame oil
Sambal Mayocup mayonnaise
1 Tbsp Sambal Oelek
1 Tbsp garlic pure
each lemon juice
each smoked jalapeno, seeds stem and pith removed
salt and pepper to taste
Korean Slawheads green cabbage, thinly sliced
2 medium carrots, peeled and shredded
long English cucumber, peeled, seeded and thinly sliced
cup green onion, chopped
cup cilantro, chopped
3 Tbsp soy sauce
2 Tbsp rice vinegar
2 Tbsp garlic, minced
Tbsp ginger powder
1 Tbsp white sugar
salt and pepper, to taste
Directions
Dusty's Pulled Pork1. To smoke Rub the shoulder meat in 1/4 cup of dry rub.
2. Smoke (ideally with apple wood chips) for 14 hours or until it pulls apart easily.
3. Shred the entire shoulder into a large mixing bowl.
4. Toss the shredded meat in the remaining rub, BBQ sauce and apple juice.
Korean BBQ Sauce1. Whisk all ingredients together until sugar dissolves, keep refrigerated until service.
Sambal Mayo1. Mix all ingredients in well, taste and re-season.
Korean Slaw1. Whisk all ingredients until sugar dissolves.
2. Toss cabbage and all other ingredients in a large mixing bowl
3. Refrigerate for 20-30 minutes.
4. Taste and re-season before serving.
5. Assemble the Korean pulled pork taco in either flour or corn tortillas. Enjoy!
See more: Slow Cook, Pork, Main, Dinner, Korean, Mexican