Smoky Mountain Street Food Feast

Allergens

Gluten, Soy (in kimchi)

Ingredients

• 2 pounds pork shoulder 1 cup apple cider vinegar 1/2 cup brown sugar 1/4 cup kosher salt 2 tablespoons smoked paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon ground black pepper 1 teaspoon cayenne pepper 8 steamed bao buns 2 cups spicy kimchi, chopped 1 cup mayonnaise 1/4 cup rice vinegar 1 tablespoon sugar Salt and pepper to taste

Instructions

1. In a large bowl, mix together the apple cider vinegar, brown sugar, kosher salt, smoked paprika, garlic powder, onion powder, ground black pepper, and cayenne pepper. Rub the mixture all over the pork shoulder and refrigerate for at least 4 hours or overnight.
2. Preheat your grill to medium high heat (about 350°F). Place the seasoned pork shoulder on the grill and cook for 3 4 hours, turning every hour, until the internal temperature reaches 195°F. Remove from grill and let rest for 20 minutes before shredding.
3. In a small bowl, mix together the chopped kimchi, mayonnaise, rice vinegar, sugar, salt, and pepper to make the kimchi slaw. Set aside.
4. Assemble your street food feast by placing a heaping spoonful of smoky pulled pork onto each steamed bao bun, followed by a generous scoop of spicy kimchi slaw.

Chef’s Insight

To add an extra layer of flavor, marinate the pork shoulder overnight for deeper penetration of spices.

Notes

This recipe is best enjoyed fresh off the grill with friends and family.