Steps

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  Gochujang Pulled Pork

  

• 1

  Set a wire rack on a rimmed baking sheet. Trim the pork butt of any thick or excess fat. Rub the ½ cup gochujang all over the pork and place on the rack. Refrigerate uncovered for at least 8 hours and up to 24 hours.

• 2

  Pickle the cucumber: Combine the water, soy sauce, sugar, and rice wine vinegar. Add the cucumber and toss well. Cover and refrigerate for at least 4 hours. The pickles will keep, covered and refrigerated, for up to 3 days though they may soften some.

• 3

  When ready to cook, preheat the Traeger with the lid closed to 250°F; this will take about 15 minutes.

  250 ˚F / 121 ˚C

• 4

  Using a wired leave-in meat thermometer or a wireless one like MEATER, insert it into the middle of the thickest part of the pork butt avoiding bone. Place the pork butt directly on the grill grate fat side up. Smoke the pork until it’s a very dark mahogany color and the internal temperature is 160°F, 6 to 8 hours. The time will vary depending on the size of the meat, the weather, and your grill model.

  250 ˚F / 121 ˚C

  160 ˚F / 71 ˚C

• 5

  Have ready a double layer of foil (or some heavy-duty foil) large enough to wrap the pork. Transfer the pork to the foil, wrap it tightly, re-insert the thermometer if necessary, then return the pork to the grill.

• 6

  Increase the grill temperature to 275°F and cook until internal temperature is 200°F to 205°F, about another 4to 6 hours. Note that while the internal temperature is a good indicator of doneness, what you are really looking for is the perfect tenderness. When properly cooked, a meat thermometer or similar should slide into the meat as easily as if it were a stick of room temperature butter.

  275 ˚F / 135 ˚C

  200 ˚F / 93 ˚C

• 7

  Remove from the grill, open the foil up, and let the pork rest for at least 40 minutes.

• 8

  Meanwhile, make the sauce by whisking together the vinegar, gochujang, and soy sauce.

• 9

  Shred the pork and toss it with the sauce. Serve with pickled cucumber, onion, scallions, and sesame seeds in lettuce wraps, over rice, or in buns. Enjoy.

• 10

  Note: To make your own pickled onions, combine 1 cup water with 1 cup apple cider vinegar, 2 tablespoons sugar and 2 teaspoon kosher salt in a saucepan. Bring to a simmer and cook until the sugar dissolves. Thinly slice a medium red onion, put it in a bowl and cover with the vinegar mixture. Let cool to room temperature, then cover and refrigerate for up to a week.