Gochujang Pulled Pork

Gochujang Pulled Pork

By: Kim Laidlaw
What to know
Suggested Briq
Grill temperature
250°
Skill level
Intermediate
Prep time
60 mins
Total time
540 mins
Feeds
8-10
Ingredients
4 lbs
boneless pork shoulder butt roast (not tied)
Kosher salt and freshly ground black pepper
½
medium yellow onion, chopped
4
cloves garlic, chopped
¼ cup
reduced-sodium tamari or soy sauce
¼ cup
mirin
3 tbsp
gochujang chili paste, or to taste
2 tbsp
firmly packed dark brown sugar
1 tbsp
peeled and chopped fresh ginger
3 tbsp
hoisin sauce
1 tbsp
white miso paste
2 tsp
unseasoned rice vinegar
1 tsp
toasted sesame oil
Step 1
A day before cooking, place the pork roast in a wide bowl just large enough to hold it. Season the pork all over with salt and pepper. In a blender, puree the onion, garlic, tamari, mirin, 2 tablespoons gochujang paste, brown sugar, and ginger. Reserve ¾ cup of the sauce in an airtight container, then pour the remaining over the roast, rubbing it all over. Cover and refrigerate the reserved sauce and the pork.
Step 2
When ready to cook, transfer the pork roast and any marinade and juices in the bowl to a cast-iron pan large enough to hold the roast and at least 2 inches deep. Turn the roast fat side up. Let the pork come to room temperature for 1 hour prior to cooking.
Step 3
Light a L&S Briq 1 and set the temperature to 250°F. Let the Briq burn with the lid open for 10 minutes. Add the L&S Briq 2 on top of the first Briq. Clean the grill grate.
Step 4
Add 1/2 cup water to the pan with the pork then place the pan on the center of the rack. Close the lid and cook for 4 hours, checking the pork every hour or so and spooning the fat and juices over the top; add more water to the pan if it starts to become dry. After 4 hours, cover the pan tightly with foil. Continue to roast until the pork is fork-tender, about 4 hours longer. The total cooking time is about 8 hours. Transfer the roast to a cutting board and let rest for 15 minutes.
Step 5
Strain the cooking juices through a fine-mesh sieve set over a bowl, then skim off and discard the fat. Set aside.
Step 6
While the pork rests, pour the reserved ¾ cup sauce into a small saucepan. Whisk in the remaining 1 tablespoon gochujang, the hoisin, miso, vinegar, and sesame oil. Bring to a simmer over medium-low heat, stirring, until the flavors combine, about 3 minutes. Taste and adjust the seasoning with more gochujang, vinegar, sugar, and/or sesame oil. If the sauce is too thick to drizzle, loosen it with some of the cooking juices.
Step 7
Pull the meat into shreds, discarding any excess fat. Serve the pork drizzled with the sauce.
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