Smoked Pork Shoulder With A Korean BBQ Twist | But Different

If you are looking for a different way to smoke a pork shoulder, look no further. Today we combine classic American BBQ and Korean BBQ to make a Korean BBQ inspired pulled pork.
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If you cant find the ingredients locally, I will link to them below.

What I love about this smoked puled pork is that it delivers some bold flavors that pair perfectly with that smoky flavor we all love.

Marinade your pork butt / pork shoulder in the refrigerator in Gochujang overnight or up to 24 hours for the best results.

Fire up your smoker to 275 degrees F and smoke roast the pork until it reaches about 165 degrees F. At this point, wrap it up in two layers of foil and continue cooking at 300 degrees F until the pork is probe tender. This usually happens around 200 degrees F.

Allow the pork to cool and shred it into bite sized pieces. In this recipe I use a homemade Korean BBQ Sauce and some Kimchi instead of traditional BBQ sauce and coleslaw.

Enjoy

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