Korean Pulled Pork and Korean Slaw

Korean Pulled Pork and Korean Slaw

The Pork Marinade

6 tbs. soy sauce.
6 tbs. rice wine or cooking sherry.
4 tsp. sesame oil.
3 tbs. gochujang.
2 tbs. minced garlic.
1 tsp. ground ginger.
couple spring onions or scallions.
apple chopped.
6 tbs. brown sugar.
1 tbs. black pepper.
Mix all in a blender, pour over meat and marinate overnight.

Slaw
6 cups or a bag of shredded cabbage.
half cup cilantro.
half cup mayonaise.
3 tbs. rice vinegar.
3 tbs. gochujang.
half tsp. sesame oil.
half tsp. siracha sauce.
half tsp. salt.
1 tbs. sesame seeds.
Mix everything and refrigerate at least an hour.

Sauce for the Slaw
A couple tablespoons rice flour mixed with a half cup water
and simmer and slowly stir until it turns to paste.
Add half cup gochugaru-korean red chili pepper powder,
three tablespoons minced garlic,
teaspoon ground ginger,
teaspoon sesame seeds,
three quarters cup cold water,
one fourth cup lime juice,
half cup brown sugar,
quarter cup soy sauce,
tablespoon sesame oil,
three tablespoons gochujang,
tablespoon rice vinegar,
Stir all together.

Take meat out of marinade and smoke 225-250, internal temp of 160, wrap
in foil. Take out when internal temp is 210. Meat will easily pull apart.
Put some pulled pork on a plate, some slaw on top.