If you are new to the smoking game, I feel pork butt is a great place to start. It is a very forgiving cut of meat and has great flavor all by itself. Be patient and wait until the meat hits 205 degrees F so it pulls nicely. Also, remember you can have it done 4 to 8 hours before serving; just keep it hot wrapped in foil in a cooler or in a very low oven, and it will hold up great. I like to serve it with a sweet and spicy ssamjang-inspired sauce.
| Level: | Easy |
| Total: | 9 hr 10 min |
| Active: | 1 hr 40 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 9 hr 10 min |
| Active: | 1 hr 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons kosher salt
- 1 tablespoon butcher grind black pepper
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 bone-in pork shoulder (about 5 pounds)
- 2 cups apple cider, in a spray bottle
- 1 cup mirin
- 1/3 cup rice vinegar
- 1/4 cup doenjang
- 1/4 cup honey
- 1 to 2 tablespoons gochujang
- 1 tablespoon sesame oil
- 2 teaspoons toasted sesame seeds
- 2 scallions, finely sliced
- 1 clove garlic, grated with a rasp
- Soft potato rolls, for serving
- Napa cabbage kimchi, for serving
Instructions
- Up to one night ahead of time, combine the salt, pepper, coriander, cumin and garlic powder in a bowl, then liberally sprinkle the pork on all sides. Tightly wrap in plastic wrap and refrigerate 2 hours or up to overnight.
- Set up a grill for indirect heat by building the coals on one side only. If desired, add some cherry wood to the coals for extra flavor. If using a gas grill, heat one side only to medium-high heat.
- Allow the chill to come off of the pork for 30 minutes to 1 hour prior to cooking. Place the pork on the indirect heat side of the grill and cover the grill with a lid. Smoke the pork, maintaining a temperature of 275 to 325 degrees F and spraying with the apple cider every 35 to 45 minutes, until it reaches an internal temperature of 205 to 210 degrees F, 5 to 6 hours.
- For the sweet and spicy BBQ sauce: In a mixing bowl, whisk together the mirin, rice vinegar, doenjang, honey, gochujang, sesame oil, sesame seeds, scallions and garlic.
- Once the pork is at 205 degrees F, brush it all over with the BBQ sauce. Close the lid and let cook for another 5 minutes. The BBQ sauce will caramelize and soak into the pork. Remove the pork from the grill and allow it to rest for 30 minutes.
- To serve: Pull the pork using two forks, then toss with the BBQ sauce. Pile on potato rolls along with your favorite kimchi and additional sauce, if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 658 |
| Total Fat | 41 g |
| Saturated Fat | 14 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 2 g |
| Sugar | 16 g |
| Protein | 39 g |
| Cholesterol | 151 mg |
| Sodium | 974 mg |
| Serving Size | 1 of 8 servings |
| Calories | 658 |
| Total Fat | 41 g |
| Saturated Fat | 14 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 2 g |
| Sugar | 16 g |
| Protein | 39 g |
| Cholesterol | 151 mg |
| Sodium | 974 mg |