Korean Smoked Pulled Pork sandwiches with Gochujang Honey Mustard and Kimchi Slaw made with Chairman’s Reserve® Meats Pork Shoulder.
This recipe was made in partnership with Tyson Fresh Meats Foodservice.
Kimchi Slaw
INGREDIENTS
- Napa cabbage
- 2 cups Shredded carrots
- 1 cup Radishes
- 1 cup Kimchi, drained
- 1 cup Mayo
- 2 tbsp. Kimchi juice
- 2 tbsp. Mirin
- Zest of 1 lime
- Toasted sesame seeds
- Cilantro
METHOD
- Slice the cabbage in half and remove the core. Dice up the cabbage into fine strands for the slaw.
- Combine the rest of the ingredients and season to taste with salt as needed.
- Prepare this the day before if possible to allow the flavors to combine.
Gochujang Honey Mustard Sauce
INGREDIENTS
- 1/2 cup Gochujang
- 4 tbsp. Dijon
- 1 ½ tbsp. Soy
- 1 ½ tbsp. Honey
- 2 tsp. Sesame oil
- Apple cider vinegar to thin it out
METHOD
- Mix together.
Pulled Pork
INGREDIENTS
- Chairman’s Reserve® Meats Pork Shoulder
- 1 tbsp. Black peppercorns
- 1 tbsp. Yellow mustard seeds
- 1 tsp. Cumin seeds
- 1 tsp. Coriander seeds
- 1 tsp. Fennel seeds
- 1/3 cup Kosher salt
- 1/4 cup Paprika
- 1/4 cup Brown sugar
- 1/4 cup White sugar
- 3 tbsp. Gochugaru
- 1 tsp. Chipotle powder
- 2 tsp. Granulated garlic
- Apple cider for spritzing
- Kimchi juice for finishing
METHOD
- Toast the peppercorns, mustard, cumin, coriander, and fennel seeds on a dry skillet at medium heat for a few minutes until aromatic. Remove from heat and allow them to cool.
- Add to a spice grinder and grind to a medium coarseness. Combine with the rest of the spices to make the seasoning blend.
- Preheat the smoker to 265°F. Season the pork shoulder on all sides generously with the rub. Place it in the smoker and let it cook for 3 hours undisturbed.
- After 3 hours have passed, spritz with apple cider vinegar every 45 minutes for the next 5 hours.
- When the fat cap has started to split and it’s been about 8 hours total, spritz one final time and wrap with heavy-duty aluminum foil. Increase the heat to 285°F in the smoker and cook for another 2 hours, or until it’s about 200°F internal temperature.
- Remove the pork shoulder and keep it in the foil while it rests for an hour. Shred when ready to serve with the sauce and slaw on sandwiches.
