Gochujang Smoked Pulled Pork Recipe
Get ready to kick off your grill season with a classic recipe that’s been turned on its head. This Smoked Gochujang Pulled Pork Recipe uses the standard techniques that provide you with perfectly pullable and smoky pork and a vinegar-based North Carolina-style sauce. However, strap in for a wild ride and get excited because this North Carolina-style pulled pork features a delicious gochujang rub and mop sauce to create a tangy and spicy twist. The perfect way to wow everyone on the first long weekend of summer!
Gochujang Smoked Pulled Pork Recipe
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- 1, 8 lb. (4 kg) pork shoulder/Boston butt
- 3 tbsp. salt
- 1 tbsp. pepper
- 2 tsp. garlic powder
- 1 tsp. ginger powder
- ½ tsp. chili powder
- 2 tbsp. brown sugar
Mop
- 1 ½ cups (383 ml) rice wine vinegar
- ¼ cup (64 ml) gochujang paste
- 1 tbsp. sugar
- 1 tbsp. salt
- The day before, or at least 40 minutes prior to cooking, combine the salt, pepper, garlic powder, ginger powder, chili powder, and brown sugar. Thoroughly rub the pork shoulder with this mixture. Set it on a rack over a sheet pan or plate and refrigerate until ready to cook.
- Set up your grill or smoker for a long cook and preheat to between 250°F and 300°F (121°C and 149°C). Use your favorite smoke woods for this, however, hickory and oak would be very North Carolina style.
- When the grill is ready, place the pork over the unlit area of the grill and allow it to cook until it reaches a temperature of around 160°F and 170°F (71°C to 82°C).
- Once the pork is on your grill, combine the vinegar, gochujang, sugar, and salt. Whisk until everything is dissolved. Every 45 to 60 minutes while waiting for the pork to reach temperature, baste it with the mop sauce. At this point, if you have hit a stall, you can wrap the pork and continue cooking until an internal temperature of 205°F (96°C). If you are not having any trouble, you can continue cooking, unwrapped, and basting until 205°F (96°C) has been reached.
- Remove the pork from the barbecue and allow it to rest, covered, for at least 60 minutes before shredding or pulling. Discard excess fat and bone, then toss the shredded meat with lots or a little of the remaining mop.
Serve on bread, or buns, rice, or just a plate with your favorite barbecue side dishes.
Kicking off summer has never been tastier. This unconventional twist on classic North Carolina-style pulled pork will leave you and your guests wanting more. Try this Smoked Gochujang Pulled Pork Recipe, and make the most of your long weekends with this recipe. With its tantalizing combination of smoky pork, tangy North Carolina-style gochujang sauce your summer BBQ will never be the same again! What recipes are you kicking off your summer and long weekends off with? Share your recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!
Gather the seasoning and mop sauce ingredients
Season the pork thoroughly and let sit at least 40 min
Smoke for an hour
After an hour, begin using the mop-sauce every 45 mins
When it reaches 205°F, remove and rest
After resting, pull and sauce the pork
Serve with coleslaw and pickled onion
"The best pulled pork ever!" - Your family
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Gather the seasoning and mop sauce ingredients
Season the pork thoroughly and let sit at least 40 min
Smoke for an hour
After an hour, begin using the mop-sauce every 45 mins
When it reaches 205°F, remove and rest
After resting, pull and sauce the pork
Serve with coleslaw and pickled onion
"The best pulled pork ever!" - Your family