Texas Style Korean BBQ Pork Shoulder

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Bill Tex Landreth
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Texas Style Korean BBQ Pork Shoulder

#1 Post by Bill Tex Landreth » July 19th, 2019, 12:40 pm

I have been following all the "Fusion" BBQ here in TX in general, and in Austin specifically, and wanted to try my hand at something new for tomorrow night. Plan is to inject a 10lb shoulder with a Korean "BBQ Sauce", rub with simple sea salt and evaporated cane juice, and then rest in the reefer overnight. Will smoke over pecan and apple wood to a traditional temp of 195-200 and then rest and shred in a disposable aluminum pan. Will then add in more sauce to taste.

With the shredded pork shoulder, I am going to serve with lettuce wraps filled with Koshihikari rice and assorted pickled veggies. Pics to follow.

BBQ Sauce Recipe:

2 Cups Water
2 Cups Light Brown Sugar, Packed
2 Cups Dark Korean Soy Sauce
1/2 Cup Brown Rice Vinegar
1 Bunch Scallions, Thinly Sliced
2 TBS Fresh Ginger, Finely Grated
2 TBS Fresh Garlic, Finely Grated
2 TBS Gochujang, Heat Level 3
2 TBS White and Telicherry Pepper Corns, Cracked

Place all ingredients in a heavy sauce pan and bring to a boil. Reduce heat and simmer for 30 minutes. Strain all the solids out with a fine mesh sieve and then through cheesecloth.
Last edited by Bill Tex Landreth on July 19th, 2019, 12:46 pm, edited 1 time in total.
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Bill Tex Landreth
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Re: Texas Style Korean BBQ Pork Shoulder

#2 Post by Bill Tex Landreth » July 19th, 2019, 12:45 pm

Sauce simmering away yesterday.
EF2E3AAF-3CE3-4373-8D8E-1EB70ABD84C4.jpeg
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Dennis Atick
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Re: Texas Style Korean BBQ Pork Shoulder

#3 Post by Dennis Atick » July 19th, 2019, 1:09 pm

I like where this is going. Looking forward to more pics.
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Mike Davila
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Re: Texas Style Korean BBQ Pork Shoulder

#4 Post by Mike Davila » July 19th, 2019, 1:36 pm

Following this.....

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John Draper
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Re: Texas Style Korean BBQ Pork Shoulder

#5 Post by John Draper » July 19th, 2019, 2:15 pm

color me intrigued
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Randy Bowman
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Re: Texas Style Korean BBQ Pork Shoulder

#6 Post by Randy Bowman » July 19th, 2019, 7:43 pm

Where did you find the Gochujang. AND what is it?
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Scott Brunson
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Re: Texas Style Korean BBQ Pork Shoulder

#7 Post by Scott Brunson » July 20th, 2019, 4:16 am

Randy Bowman wrote:
July 19th, 2019, 7:43 pm
Where did you find the Gochujang. AND what is it?
Available in most grocery stores.
It's a fermented chili paste which has a great sweet/hot balance.

Tex, I've done something similar for our local wine group. I can't wait to see your pics and read the review.
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Bill Tex Landreth
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Re: Texas Style Korean BBQ Pork Shoulder

#8 Post by Bill Tex Landreth » July 20th, 2019, 7:50 am

Four hours in:
34E0FBB5-95A8-4071-85F7-C21B78F8AA90.jpeg
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Mike Davila
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Re: Texas Style Korean BBQ Pork Shoulder

#9 Post by Mike Davila » July 22nd, 2019, 12:29 pm

So I’m curious Tex, how did this turn out?

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Bill Tex Landreth
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Re: Texas Style Korean BBQ Pork Shoulder

#10 Post by Bill Tex Landreth » July 22nd, 2019, 2:07 pm

Mike Davila wrote:
July 22nd, 2019, 12:29 pm
So I’m curious Tex, how did this turn out?
Pretty good. I’ll post a detailed impression when I get home.
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Re: Texas Style Korean BBQ Pork Shoulder

#11 Post by Bill Tex Landreth » July 30th, 2019, 8:27 am

Circling back around...

The finished product was very good and we fed a pretty good crowd of adults and children. I will say that the injection did not have any major affect on the flavor of the pork once it came to temp. I pulled the shoulder after it rested about an hour and the flavors just weren't there (smoke was, obviously). I then went ahead and sauced the pulled pork with about a cup of the reserved injection, and that made a huge difference in taste.

Basic fabrication of the wraps was a whole leaf of green leaf lettuce with a scoop of rice topped by the pork and a trio of quick pickles (cucumber, red onion and carrot), sauce and sriracha as needed. Would do it again as it is super easy for a crowd to be fed family style.

Takeaway IMHO, is there is no need to inject the should. Just give it a good rub of salt and sugar and off to the smoker she goes. I'll get some pics off my phone to post.
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Bill Tex Landreth
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Re: Texas Style Korean BBQ Pork Shoulder

#12 Post by Bill Tex Landreth » July 30th, 2019, 8:33 am

F21C6853-E09B-4B65-848F-2418BA160320.jpeg
065247F6-FFE4-40AA-A7F8-39A223911234.jpeg
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Re: Texas Style Korean BBQ Pork Shoulder

#13 Post by scamhi » July 30th, 2019, 8:39 am

Perilla leaves would also be good to wrap the pork. looks super good Tex,
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Re: Texas Style Korean BBQ Pork Shoulder

#14 Post by Joe Chanley » July 30th, 2019, 8:53 am

that sauce sounds like it would be good on anything... was it really viscous once you reduced and strained or still loose?

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Bill Tex Landreth
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Re: Texas Style Korean BBQ Pork Shoulder

#15 Post by Bill Tex Landreth » July 30th, 2019, 9:21 am

Joe Chanley wrote:
July 30th, 2019, 8:53 am
that sauce sounds like it would be good on anything... was it really viscous once you reduced and strained or still loose?
Fairly viscous
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Bill Tex Landreth
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Re: Texas Style Korean BBQ Pork Shoulder

#16 Post by Bill Tex Landreth » July 30th, 2019, 9:28 am

And depending on the audience, I would up the gochujang by double.
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