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.

Pulled Pork and Spicy Slaw-Very Good

Pulled Pork

Very Good

Brine
1/2 cup pickling salt.
1 cup molasses.

stir and brine shoulder for 8 hours.

Take out and rinse and pat dry.
Cover well with a rub.
I used- 2tbs. kosher salt, 2 tbs. ground black pepper, 3 tbs. brown sugar,
3 tbs. garlic powder, 2 tbs. onion powder, 3 tbs. paprika, 1 tbs. sage,
2 tsp. oregano, 1 tsp. mustard powder, 1 tsp. cayenne pepper, 1 tbs. chili seasoning.

Wrap with a plastic wrap and refrigerate another 10 hours.
I started the brine in the morning and the rub overnight.

Get smoker ready for 225. Smoke until internal temp reached 165 then put some onion

slices on top and wrap in foil until internal temp of 205-210. Let rest for an hour.


Cole Slaw for the pulled pork sandwiches

Make ahead of time to rest in refrigerator.
Bag of classic coleslaw mix, 5 oz. mayo, 1/4 cup white sugar, 2 oz. apple cider

vinegar, 1 tsp. kosher salt, 1 tsp. black pepper, 1/2 tsp. celery seeds, 1/2 tbs. dry

mustard, 1/2 tbs. garlic powder, 1/2 tbs. onion powder, 3 tsp lemon juice, 2 tsp.

Korean red pepper powder.

Mixed ingredients then mixed with the coleslaw mix.

Smoked Pork Roast

Smoked Pork Roast

Covered it with Spice Junkies BBQ dry rub No.14. Wrapped it and sat it in refrigerator overnight.
Took it out in the morning, meanwhile I filled the water pan for the smoker with water and an onion that was sliced up.
preheated smoker for 225.
Place the roast in the smoker, right above the water pan.
Covered the roast with fresh onion chives cut up into pieces.
Brushed the roast with drippings and water from the pan every half hour.
Took internal temperature to 200 to 205 degrees.
Took a while but well worth it.
Spice Junkies BBQ dry rub No.14
Ingredients
1/2 cup light brown sugar.
1/2 cup paprika.
1/4 cup salt.
1/4 cup ground black pepper.
1 tablespoon garlic powder.
1 tablespoon onion powder.
1 tablespoon chili powder.
1 tablespoon dried cilantro leaves (such as McCormick®).
1 tablespoon cayenne pepper (optional).
1/4 teaspoon ground cumin.
1/4 teaspoon ground ginger
Directions
Combine brown sugar, paprika, salt, black pepper, garlic powder, onion powder, chili powder, cilantro, cayenne pepper, cumin, and ginger in a sealable bowl. Place the lid on the bowl and shake until well-blended.
I did 3/4 cup brown sugar on mine.

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.

Pork Butt

Pork Butt

Very Good- juicy
Mix glaze in a pan and simmer until sugar dissolves, set aside.
Cover with some of the glaze then cover with sugar mix.
Put in smoker.
After 2 hrs. Put some of the glaze on and again 15 minutes later.
After internal temp of 140 add glaze. At 160, wrap in foil.
Done at 205. Take out and sit on table for 30 minutes.
glaze
1 cup brn sugar
1/2 cup honey
1 cup maple syrup
can replace syrup with jam or jelly
4 tbs cider vinegar
2 tbs worcestershire sauce
4 tbs instant coffee grounds
2 tbs dry ground mustard
4 tbs orange juice
sugar blend
1 cup brn sugar
1 tsp ground ginger
1 tsp cinnamon
1 tsp ground nutmeg
1 tsp paprika
Smoker temp 275-300
internal temp 195.