Gochujang and KB Sauce give this pork shoulder a slow burn and soulful umami flavors you don’t normally associate with Southern-style pulled pork. For the full flavor, start 48 hours before you plan to serve the pork.
Serve with Kimchi.
— Steven Raichlen
ON-DEMAND: Listen to Faith and Steven talk about this recipe as well as the Atlanta couple who inspired it and Steve’s secrets to great barbecue.
Excerpted from Barbecue Sauces, Rubs, and Marinades—Bastes, Butters & Glazes, Too by Steven Raichlen (Workman Publishing). Copyright © 2017. Photographs by Matthew Benson.