Slow-cooked smoked pulled pork served with Korean BBQ sauce, Sambal mayonnaise and Korean slaw. Courtesy of Wolfgang Sterr of Whistler Blackcomb.
Dusty's Pulled Pork
Korean BBQ Sauce
To smoke – Rub the shoulder meat in 1/4 cup of dry rub.
Smoke (ideally with apple wood chips) for 14 hours or until it pulls apart easily.
Shred the entire shoulder into a large mixing bowl.
Toss the shredded meat in the remaining rub, BBQ sauce and apple juice.
Whisk all ingredients together until sugar dissolves, keep refrigerated until service.
Mix all ingredients in well, taste and re-season.
Whisk all ingredients until sugar dissolves.
Toss cabbage and all other ingredients in a large mixing bowl
Refrigerate for 20-30 minutes.
Taste and re-season before serving.
Assemble the Korean pulled pork taco in either flour or corn tortillas. Enjoy!