Pulled Pork with Spicy Korean Slaw-Very Good

Pulled Pork

 Rub mustard all over it.
1 tsp. of parsley flakes.
1 tbs. minced garlic. 1/2 tsp. rosemary.
 2 tsp. salt.
 2 tsp. black pepper.
1/2 cup Thai Chili Garlic paste.
1/3 cup worcestershire sauce.
 1/3 cup peri peri sauce.
 1/3 cup lime juice. 1/2 cup sweet sauce for spring rolls.
 3/4 cup soy sauce.

 Place in a pan with a lid for most of a day and overnight. Turn it over several times.
Smoked at 225-250.

 Put some of the sauce it was in several times on it.

 Internal temp of 165 place some sliced onions on top and wrap it in foil.
 Let the internal temp go up to 205, let it rest for an hour then pull apart.
Make sandwiches topped with the slaw.

 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.

 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.
Mix everything and refrigerate at least an hour.