INGREDIENTS
- 6-pound bone-in pork shoulder
- 2 tablespoons white sugar
- 2 tablespoons kosher salt
- 2 cups uncooked jasmine rice
- 2 ½ cups water
- 2 cups kimchi
- 2 heads of bibb lettuce, torn into individual cups
PICKLED SOY ONIONS
- 1 large onion, thinly sliced
- 1 cup hot water
- 1 cup vinegar
- ½ cup white sugar
- ½ cup soy sauce or tamari
SCALLION GINGER OIL
- 1/2 cup neutral cooking oil with a high smoke point like rice bran, grapeseed, or canola
- 1 cup scallion greens, thinly sliced
- 2-inches ginger, grated
- ½ teaspoon kosher salt
KOREAN-INSPIRED SPICY DIPPING SAUCE
- ¼ cup. miso paste
- 2 tablespoons gochujang (Korean chili paste) *sub with sambal oelek or sriracha
- 2 tablespoons sesame oil
- 2 teaspoons maple syrup
- 2 teaspoons sesame seeds
DIRECTIONS
- Pat pork shoulder dry with paper towel. In a small bowl, combine white sugar with kosher salt and rub the mixture all over the meat. Transfer pork shoulder onto a baking sheet with a cooling rack and cure overnight in the refrigerator.
- Preheat Broil King Keg or Pellet smoker to 300°F (this may take up to 30 minutes).
- Make soy pickled onions. In a mason jar, combine ingredients from sliced onions to soy sauce or tamari. Close the lid tightly and shake to make sure the sugar has dissolved. Refrigerate until ready to serve.
- Place pork shoulder on the grill and cook for an initial 5 hours. Flip every hour or so. After 5 hours have passed, wrap pork shoulder in aluminum foil and cook for another 1-2 hours, until the internal temperature reaches 195-205°F and the pork is shreddable.
- As the pork is cooking, make scallion ginger oil. In a small pan, heat oil on medium heat until hot and shimmering, about 3 minutes. Do not walk away. Turn off heat. Add sliced scallion greens and grated ginger to the pan and mix to combine. Season with salt and set aside to cool.
- In a small bowl, combine ingredients from miso paste to sesame seeds for the spicy dipping sauce. Set aside.
- About an hour out, make jasmine rice. Rinse the rice in a strainer until water runs clear. In a small saucepan, bring rice and water to a boil on medium heat and turn down to a very gentle simmer. Do not stir. Cover with a lid and cook for 15 minutes. Turn off heat and let it sit for an additional 5-10 minutes.
- Transfer pork shoulder to a large cutting board and shred into pulled pork.
- Serve on lettuce cups with pickled soy onions, jasmine rice, scallion ginger oil, spicy dipping sauce, and kimchi.
Recipe Styling & Development by Jannell Lo
Photography by Jessica Kalman