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Dusty’s Korean Pulled Pork Tacos

Dusty's Korean Pulled Pork Tacos

Slow-cooked smoked pulled pork served with Korean BBQ sauce, Sambal mayonnaise and Korean slaw. Courtesy of Wolfgang Sterr of Whistler Blackcomb.

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Ingredients

Dusty's Pulled Pork

2
kg boneless pork shoulder
½
cup Dusty's Butt rub (other pork rubs optional)
½
cup Dusty's house BBQ sauce (other sauces optional)
1
cup apple juice

Korean BBQ Sauce

1
Tbsp gochujang (a Korean red pepper paste)
½
cup white sugar
2
Tbsp soy sauce
1
Tbsp rice vinegar
2
Tbsp sesame oil

Sambal Mayo

½
cup mayonnaise
1
Tbsp Sambal Oelek
1
Tbsp garlic purée
½
each lemon juice
¼
each smoked jalapeno, seeds stem and pith removed
salt and pepper to taste

Korean Slaw

½
heads green cabbage, thinly sliced
2
medium carrots, peeled and shredded
½
long English cucumber, peeled, seeded and thinly sliced
½
cup green onion, chopped
¼
cup cilantro, chopped
3
Tbsp soy sauce
2
Tbsp rice vinegar
2
Tbsp garlic, minced
½
Tbsp ginger powder
1
Tbsp white sugar
salt and pepper, to taste
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Directions

Step 1

To smoke – Rub the shoulder meat in 1/4 cup of dry rub.

Step 2

Smoke (ideally with apple wood chips) for 14 hours or until it pulls apart easily.

Step 3

Shred the entire shoulder into a large mixing bowl.

Step 4

Toss the shredded meat in the remaining rub, BBQ sauce and apple juice.

Step 5

Whisk all ingredients together until sugar dissolves, keep refrigerated until service.

Step 6

Mix all ingredients in well, taste and re-season.

Step 7

Whisk all ingredients until sugar dissolves.

Step 8

Toss cabbage and all other ingredients in a large mixing bowl

Step 9

Refrigerate for 20-30 minutes.

Step 10

Taste and re-season before serving.

Step 11

Assemble the Korean pulled pork taco in either flour or corn tortillas. Enjoy!

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