Spicy Korean Pulled Pork Shoulder
This Korean marinade brings a new and delicious twist on a tried-and-true favorite, pulled pork. The rich and funky ingredients in the marinade perfectly complement the hearty unctuousness of the pork, creating flavors that you’ll crave time and time again.
Step 1: Create the Korean Marinade
Place all secondary ingredients in a blender or food processor. Blend until smooth. Reserve 1/2 cup of marinade for use at the end of cooking.
- 1 cup Korean chili paste (gochujang)
- 1/4 cup Honey
- 2/3 cup Soy sauce
- 1 Asian pear, peeled, cored
- 8 garlic cloves
- 2 tablespoons ginger, peeled (a 2-inch piece)
- 3 tablespoons sesame oil
- 1/4 cup sugar
- 1/4 cup rice wine vinegar
- 2 tablespoons Korean chili flakes (gochugaru)
- Kosher salt, as desired
Step 2: Marinate the Pork
Place pork in a large bowl or large resealable plastic bag. Pour all the marinade (except the reserved 1/2 cup) over the pork. Ensure that the entire surface of the pork has been rubbed and coated with the marinade. Reserve remaining half of the marinade in the refrigerator for later use. Place marinating pork in refrigerator for at least 3 hours and up to 10 hours. For best results, turn over pork in the marinade at least once for even marinade flavor distribution.
- 1 (8-pound) boneless pork shoulder
- Korean marinade from Step 1
Step 3: Smoke at 225°F
Temp: 225°F Probe: 160°F Time: 4 hours
Set your Brisk It grill to 225F.
Once the grill reaches a stable temperature of 225F, place the marinated pork shoulder in the grill and insert meat probe, make sure it is in the centermost part of pork. Smoke until the internal temperature of the pork reaches 160F, approximately 4 hours.
Step 4: Wrap the Pork
When the pork reaches an internal temperature of 160°F, remove pork from the grill and wrap in butcher’s paper or aluminum foil to help retain moisture and speed up cooking.
Step 5: Cook at 275°F
Temp: 275°F Probe: 205°F Time: 4 hours
Set the grill temperature to 275F. Place the pork back onto the grill and insert meat probe into the centermost part of the pork, through the butcher’s paper or aluminum foil. Smoke until the internal temperature of the pork reaches 205F, approximately 4 hours.
Step 6: Rest meat, shred, and enjoy!
Once completed, remove wrapped pork from the grill and let the pork rest inside the butcher’s paper or aluminum foil for at least 45 minutes.
When ready to serve, unwrap the butcher paper or aluminum foil from the pork and carefully reserve any cooking liquid. Transfer the pork to a baking sheet, large bowl, aluminum serving dish, or cutting board. Use two forks to shred meat. Optionally, add up to 1/2 cup of the reserved marinade or as much of the cooking liquids as desired to the shredded pork. We recommend shredding the meat as close to serving time as possible.