Come in today to learn how to smoke a pork butt in Kroean spices. Then make your own pickled onions and cucumber. To finish we will serve it with our Korean BBQ sauce as well as Asian potato salad! Let’s check this out!
LIKE|SUBCRIBE|FOLLOW: @cptexasfusion
Ingredients
For the pork
• 4-5 lb bone in pork butt
• 1 cup spicy gojuchang
Spice mixture
• 1 cup brown sugar
• ½ cup kosher salt
• 4 tbsp smoked paprika
• 2 tbsp coarse black pepper
• ½ tbsp cumin
• ½ tbsp onion powder
• ½ tbsp garlic powder
• 1 tsp cayenne pepper
Wrap
• 1 stick butter
• 1 cup brown sugar
• 1/4 cup korean chili flakes
Pickled cucumber
• 2 seedless cucumber
• 1 cup rice wine vinegar
• 3/4 cup white sugar
• 1 tbsp salt
• 1/4 tsp red chili flakes
• 1 shallot minced
Pickled red onion
• 1 medium red onion
• 1 cup hot water
• 1/2 cup apple cider vinegar
• 1/2 cup white vinegar
• 1 tbsp sugar
• 1/2 tsp salt
Asian potato salad
• 1lb white potatoes
• 1 cup celery
• 1/2 red onion diced
• 1/2 shallot diced
• 1/2 cup cilantro chopped
• 1 tbsp hoisin sauce
• 1/2 tsp worcestershire
• 1 cup Japanese mayo
• Salt and pepper to taste
Korean BBQ sauce
• 1 cup spicy gojuchang
• 1/2 cup dijon mustard
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tbsp soy sauce
• water
Instructions
1. First we will prep our pork. Remove from package and wash throughout. Next cut any large fat peices and pat dry. Place onto sheet pan and coat with spicy gojuchang paste. Then mix our dry rub. This rub you can use for multiple recipes.
2. From there coat the dry rub all over the pork and set aside. Heat our camp chef smoker and heat at 275* with mesquite chips. Total time for a large pork butt is 8 hours or till it reaches 165*. Spritz with apple cider vinegar every hour.
3. Once it reaches 140* we will bring it inside to coat with brown sugar, butter, and Korean red chili flakes. Wrap and cook till it reaches 165*.
3. Pull pork onto sauce and set aside. Now onto our pickled vegetables. For our cucumbers we will slice up English seedless cucumbers. Then coat with rice wine vinegar, white sugar, salt, shallots, red chili flakes and set in fridge for an hour.
4. Now onto our red onion we will use 1 medium red onion sliced thin. Then apple cider vinegar, sugar, salt, and hot water. Mix well and set in fridge.
5. Onto our korean BBQ sauce we will mix spicy gojuchang, dijon mustard, honey, apple cider vinegar soy sauce and water. Keep on adding water to sauce to thin up sauce as needed.
6. Now onto our Asian potato salad. We will boil 1lb potatoes, once finished rinse and cool. Then cut up celery, red onion, shallots and cilantro. Next mix in soy sauce, Japanese mayo, worcestershire, as well as salt and pepper to taste. Mix well and set in fridge till ready.
YouTube|Instagram|Tiktok:
@cptexasfusion
Wine: pedernales tempranillo
Profile: Medium bodied beauty and you’ll taste red fruits, vanilla, cola, leather, some cedar on the finish.
#smokedpork #smokedporkbutt #boneinporkbutt #boneinpork #porkbutt #koreanbbq #koreansmokedpork #koreansmokedporkbutt #asianpotatosalad #potatosalad #pickledvegetables #pickledcucumber #pickledredonion #BBQ #smoker #campchef #campchefsmoker #campchefbbq #pedernales #pedernaleswine #pedernaleswinery #pedernalestempranillo #wine #texaswines #tempranillo #spanishgrape #texashighplains #highplains #cptexasfusion
source
