08/18/2025
This past weekend was a milestone birthday for a close friend. We had a party and to honor her Korean heritage I decided to do a Korean styled pulled pork. I caught some Smithfield Butts at .99 a pound so off to a good start. Usually I would cook them at 300 for 3 hours taking smoke then wrap to finish. This time I decided to cook them low and slow. I must say the results were great. I cooked them at 200 until the reached 165 (about 11 hours). Then I wrapped them with with gochujan and butter and finished them at 275. I tested them 6 hours before pulling. The bark was great and delicious. I could have never seperated the money muscle but in this case I didn’t care. I sent the au jus through the seperator and infused it back into the meat. It was served with a homemade Korean bbq sauce. Low and slow won’t be my go to but I must say o was quite happy with the results. The meat was a hit and leftovers disappeared in a flash. I did a cheap choice brisket the same way a few weeks ago with similar results. The problem with these long cooks is I need to practice drinking more beer!
