The only thing better than regular BBQ pulled pork is Korean pulled pork. While you can use it for everything you would use normal BBQ pork for, it is amazing in tacos. Below is everything you need and need to know to make this lip-smacking fusion of East and West.

What You Will Need

  • Rubber gloves, tongs, some tools to pull and tear the pork.
  • Boston butt, bone-in, 5-6 lbs.
  • Gochujang sauce, 1 cup
  • KBBQ sauce, 1 cup (recipe below)
  • Butter, 4 tbsp, melted
  • Buns, sesame seed, split, one dozen
  • Optional: Kimchi, sriracha or Thai chili sauce.

KBBQ Sauce Recipe

To do this recipe justice, you will need to concoct this sauce.

  • Water, 1.5 cups
  • Citrus soda, 1 cup
  • Sugar, granulated, 3/4 cup
  • Sugar, brown, dark, 1/2 cup
  • Soy sauce
  • Oil, Asian sesame, 1 tbsp
  • Gochujang, 2 cups
  • Optional Rice vinegar, 1 tbsp

What To Do

Place the liquids and sugars into a heavy saucepan and everything to a high boil, roughly 3 minutes, whisking until the sugars dissolve. Remove from heat so it can cool before whisking in oil, gochujang, and rice vinegar. Transfer to some clean jar covers and refrigerate. This sauce lasts for several weeks.


  1. Place the shoulder in a deep baking dish and smear gochujang all over. Loosely cover with plastic wrap and marinate it within your fridge for at least 24 hours; the longer, the better.
  2. Prep your smoker, preheating to 250°F and adding wood as the manufacturer dictates.
  3. Smoke until the shoulder becomes dark brown and crusty (internal temperature of 195°F); roughly 5-6 hours; you will know it is ready when you can pull out prominent bones without resistance. Reload charcoal and wood as required.
  4. Transfer the pork to a large cutting board, loosely tent it with foil and give it 15 minutes to rest.
  5. Extract any bones, pull the meat apart in fist-sized chunks while pitching any fatty lump; while some fat is good for flavor, too much is just nasty. With either a cleaver or heavy knife, give the pork coarse chop-the pieces should range between 1/4″-1/2″ inches in size. Conversely, you could just shred the meat apart with claws or forks.
  6. Transfer the meat to a bowl and stir in enough KBBQ sauce to make the meat flavorful and moist.
  7. Butter and toast your buns.
  8. Serve by adding 3/4 cup of meat to each sandwich, topped with any optional ingredients. Serve extra KBBQ sauce on the side.

So there you have it, a recipe for Korean pulled pork and even a recipe for some awesome sauce. Go forth and use this new meaty knowledge to better yourself and appease the stomachs of all you serve.!