Gochujang BBQ Pulled Pork Burger
Ingredients
Pulled Pork
- 3 Tbsp Johnstons Sweet Hogg Rub
- 7-9 lbs Pork Butt
- Apple Chips for smoking
- Brioche buns
- 4 tbsp Butter
Gochujang BBQ sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Minced Ginger
- ½ Cup Gochujang
- ¼ Cup Brown Sugar
- ¼ Cup Honey
- 2 Tbsp Dark Soy Sauce.
- 1 Tsp Sesame Oil
- 3 Tbsp Rice Vinegar
Pickled Cucumbers
- 1 Large Cucumber sliced thin
- ¼ cup Rice wine vinegar
- 1 Tbsp Sesame oil
- 2 Tbsp Light soy
- 1 Tbsp White sugar
- 1 Tbsp Black sesame seeds
Asian Slaw
- 3 cups Green and Purple Cabbage Shredded
- ½ Cup Mayo
- 1 Tbsp Sesame Oil
- 1 Tbsp Light soy
- 1 Tbsp Rice vinegar
- 1 Tbsp Mirin or Honey
- 4 Tbsp Green onion diced
Instructions
Gochujang BBQ Sauce:
- Combine all ingredients in a sauce pot. Cook on medium for 10 minutes until garlic and ginger are soft.
Pickled Cucumbers
- Combine all ingredients, but the cucumbers, in a bowl and whisk until sugar has dissolved. Pour liquid and sliced cucumbers into a sealed plastic bag and place in the fridge for at least 12 hours before serving.
Asian Slaw
- Combine all ingredients except the cabbage and green onion in a mixing bowl to create your sauce. Now add your cabbage and green onion. Let sit 30 minutes before serving.
Pulled Pork
- Cut pork butt into 4 equal cubes. 30 minutes before cooking, season all sides with BBQ rub, reserving 1 Tbsp for later.
- Set up the BBQ for indirect cooking (leaving one side of the BBQ off and the other side on full blast).
- Fold 1 square foot of tinfoil into a make-shift bowl with holes in the bottom and place it on the hot side of the grill. Place a handful of wood chips in the bowl and wait until they start to smoke. The cold side of the grill should be 250⁰F.
- Once the wood chips are smoking, place the mini pork butts on the cold side of the grill. Check the wood chips every 10 minutes to make sure they are still smoking; add more word as needed.
- After one hour of smoking, stop feeding with wood. Continue to cook at 250⁰F for another 2 hours.
- After 2 hours wrap the pork chunks individually TIGHYLY with tinfoil with 1 Tbsp of the butter. continue to cook for approximately 1-2 hours. Pork is finished once it reaches the internal temperature of 195⁰F (or fork shreddable tender).
- Remove from the BBQ and let it sit in the foil for minimum 20 minutes.
- Break/Shred into bit size chunks and top with remaining seasoning.
- Toast buns. Place desired amount of pork then BBQ Sauce, Pickles, and Slaw and assemble.
