- Pulled Pork:
- ¾ cup low-sodium soy sauce
- ⅓ cup gochujang (or more if you want it spicier)
- ⅓ cup hoisin sauce
- ⅓ cup ketchup
- ¼ cup rice vinegar
- ¼ cup toasted sesame oil
- 3 Tablespoons honey
- 1 Tablespoon Chinese five-spice powder
- 1/2 teaspoon ground black pepper
- 6 cloves garlic, finely chopped
- ¼ cup peeled and finely chopped ginger
- 1 (7-8 pounds) boneless pork shoulder, trimmed
- Korean Barbeque Sauce:
- 1 Tablespoon canola oil
- 1/2 cup chopped onion
- 1 cup chicken broth
- 1/2 cup ketchup
- 2 Tablespoons gochujang (or more if you want it spicier)
- 2 Tablespoons honey
- 2 Tablespoons low-sodium soy sauce
- 1 1/2 teaspoons Chinese five-spice powder
- 2 Tablespoons rice vinegar
- 2 teaspoons toasted sesame oil
- For Pulled Pork: stir all ingredients together except pork shoulder until smooth. Place the pork in a 2-gallon re-sealable plastic bag. Pour marinade over pork. Seal bag making sure pork is completely coated with marinade. Refrigerate for at least 4 hours and up to 24 hours.
- Heat Memphis Grill to 240° with the solid insert in place and the hood closed. When the grill is ready, remove the pork from the bag and place directly on the grate. Smoke until the pork reaches 195°, 8 to 10 hours. Remove the pork, place in a baking pan, tent with foil and let the pork rest for 20 minutes.
- For the Korean Barbeque Sauce: heat the oil in a medium size saucepan. Add the onion and cook until soft. Stir in chicken broth, ketchup gochujang, honey, soy sauce, and Chinese five-spice powder and cook until slightly reduced, 8-10 minutes. Remove from heat. Stir in the vinegar and sesame oil.
- For serving: Using forks, pull the pork into bite-size bits. Serve with the barbeque sauce.
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