Incredible Beef Resepi - Re-Up BBQ Oven-Baked Ribs

Slow-cooked smoked pulled pork served with Korean BBQ sauce, Sambal mayonnaise and Korean slaw. Courtesy of Wolfgang Sterr of Whistler Blackcomb.
Directions for: Dusty's Korean Pulled Pork Tacos

Ingredients

Dusty's Pulled Pork

2 kg boneless pork shoulder

cup Dusty's Butt rub (other pork rubs optional)

cup Dusty's house BBQ sauce (other sauces optional)

1 cup apple juice

Korean BBQ Sauce

1 Tbsp gochujang (a Korean red pepper paste)

cup white sugar

2 Tbsp soy sauce

1 Tbsp rice vinegar

2 Tbsp sesame oil

Sambal Mayo

cup mayonnaise

1 Tbsp Sambal Oelek

1 Tbsp garlic pure

each lemon juice

each smoked jalapeno, seeds stem and pith removed

salt and pepper to taste

Korean Slaw

heads green cabbage, thinly sliced

2 medium carrots, peeled and shredded

long English cucumber, peeled, seeded and thinly sliced

cup green onion, chopped

cup cilantro, chopped

3 Tbsp soy sauce

2 Tbsp rice vinegar

2 Tbsp garlic, minced

Tbsp ginger powder

1 Tbsp white sugar

salt and pepper, to taste

Directions

Dusty's Pulled Pork

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

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

3. Shred the entire shoulder into a large mixing bowl.

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

Korean BBQ Sauce

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

Sambal Mayo

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

Korean Slaw

1. Whisk all ingredients until sugar dissolves.

2. Toss cabbage and all other ingredients in a large mixing bowl

3. Refrigerate for 20-30 minutes.

4. Taste and re-season before serving.

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

See more: Slow Cook, Pork, Main, Dinner, Korean, Mexican