Directions
- Preheat your grill or smoker to 225°F
- With a knife, trim excess fat from the pork but and season generously on all sides with BBQ rub.
- Place the seasoned pork butt on the upper rack of your preheated grill, fat cap up, and smoke until it reaches an internal temperature of 165°F, about 3 hours. Optional: spritz the pork butt with a 4:1 ratio of apple juice to rice vinegar every so often during the smoking process.
- Once the pork has reached an internal temperature of 165°F, remove from the grill and place in an aluminum pan. To the bottom of the pan, add 1/2 cup of rice vinegar and 2 cups of apple juice. Cover pork and pan with aluminum foil.
- Place covered pork back in the grill and raise the temperature to 350°F to braise. Braise until the internal temperature reaches 205°, another 3-4 hours. Remove from the grill and allow the meat to rest for 20 minutes.
- Remove the pork butt from the aluminum pan, remove the bone, and pull with meat claws or shredders. In a food processor, blend chili oil, black garlic, green onion, Dijon mustard, rice vinegar, and soy sauce. Add homemade chili garlic sauce to the pulled pork and mix to coat well.
- Serve with a side of Korean BBQ sauce or assemble on toasted buns with crispy fried onions and sesame seeds. Enjoy!
