Ready for a super easy and flavorful smoked pulled pork recipe? I’ve got you! Whether you’re planning a summer cookout or simply craving some smoky, flavorful goodness, this Kickin’ Korean Smoked Pulled Pork is sure to impress. This tender meat is combined with a sweet, spicy, and smoky flavor and is one of my favorite ways to prepare a pork shoulder.

Smoking the pork shoulder infuses the meat with a delectable combination of spices and wood flavors. The best part? Smoked pulled pork is incredibly versatile. Whether you prefer it served on a bun with a side of tangy coleslaw or incorporated into tacos or sliders, the options are endless.

So, fire up your smoker and get ready to indulge in the irresistible flavors of Kickin’ Korean Smoked pulled Pork. With its unbeatable taste and endless possibilities, this barbecue delight is sure to become a regular favorite on your menu. Get ready for a delicious meal the whole family will love!

Why we love this Kickin’ Korean Smoked Pork Shoulder

Different flavor than traditional smoked pulled pork
Just a few ingredients
Just a few steps
Feeds a lot
My kids liked it

To be completely honest, I am not a huge pulled pork fan. A few years back some friends of ours had us over for some Korean Style pulled pork. Both my husband and I enjoyed it the most out of any we have ever had. I always said the next time we make it, I will have to try that.

Prepare yourself for a longer smoke

Smoking a pork shoulder takes some time anywhere from 15-20 hours. So make sure you give yourself some time in case you are cooking for a party or group. We generally start it at night and let it roll low overnight and turn the smoker up in the morning. Plan to hit a stall in the meat cooking, regardless of what your wireless meat thermometer might say for remaining cook time.

Ingredients Needed for this Smoked Pork Shoulder Recipe

🔥Bone in Pork Shoulder Butt– Mine was about 9 lbs.

🔥BBQ Rub- I used a Sriracha Flavored seasoning I found at Walmart, I thought that would help with the Korean flavors. But any pork BBQ rub will do (can go on the Sweet/spicy side). You can also easily make your own rub with seasonings in your cupboard.

🔥Gochujang Paste (or sauce)– I wanted the paste but the store I was at only had gochujang sauce. This will caramelize the bark quite a bit and harden it (it will soften during the resting period), but the meat was still tender. So opt for paste- but the sauce will work too (just go lightly as the binder).

🔥Japanese BBQ Sauce/glaze– I used Kinder’s Japanese Sauce and mixed it in with the shredded meat aft the end. Then served with another drizzle of it.

How to make this Traeger smoked pork shoulder recipe

Step 1️⃣: First score the meat with a sharp knife. Insert a knife about 1/2 inch into the meat and make diagonal cuts. Turn the meat and repeat the slices. (Just the meaty side-not the fatty side).

Step 2️⃣: Apply binder. Add the gochujang paste or sauce over the meat and rub it in. Get both sides.

Step 3️⃣: Season. Liberally season the meat with your BBQ rub and transfer to smoker. Or refrigerate until ready to cook.

How to smoke a pork shoulder

Step 4️⃣: The night before we want to eat this, we start around 8:30-9:00pm. Fire up the smoker to 180 degrees F. Place the pork shoulder on the grates and we like to place a pan under it to catch any drippings to prevent and flare ups.

*Pro Tip– Invest in a quality wireless meat thermometer for easy monitoring. We were testing a few (note the 2 probes lol).

Step 5️⃣: Smoke. We let it smoke at 180 for about 10 hours over night. When I wake up I turn the smoker up to 225 degrees F. Let the meat smoke at this temp either the whole time or if you are starting to get antsy you can go up to 250 for a few hours, too.

Smoked pork shoulder internal temp

Step 6️⃣: You are looking for the meat to get to an internal temperature of 203 degrees F. We pulled it at 199 degrees F and let it rest.

Step 7️⃣: Let it rest. We placed the entire piece of meat into our Rest EZ BBQ Blanket or you can wrap it in Butcher Paper or even foil. If you want you can place it in a cooler. Let the meat rest for at least an hour before shredding.

Step 8️⃣: Shred. Pull the bone out (it should come out super easily). And then shred with some meat claws if you have them or 2 forks.

Step 9️⃣: Sauce. Add some of the Japanese BBQ Sauce to the meat and toss it all together. Serve warm as is or with some buns for sandwiches.

Serving and pairing suggestions for this Korean smoked pulled pork

We chose to just add the meat to some brioche buns (with or without cheese) and more sauce for some pulled pork sandwiches. We liked it with some All Dressed chips. The next night we made some nachos with queso and more sauce.

The third night we made some Cheesy Pulled Pork Burritos with the leftover pulled pork and warmed them up in the cast iron pan.

How long is smoked pulled pork good for in the fridge?

Smoked pulled pork should be good for up to 4 days if properly stored in the fridge. Make sure to let it cool and place in an air tight container or large Zip-lock bags.

Can you freeze pulled pork?

You know it! Just add the meat to freezer bags (or best to vacuum seal it). The freeze for up to 3 months for best taste and texture.

Make sure to PIN IT!

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