Difficulty: Beginner
Pork
Asian Pulled pork
John
Prep Time: 2 hrs
Cook Time: 5 hrs
Difficulty: Beginner
If you are looking for a different way to cook up pulled pork, Asian Pulled Pork is the way to go.
Instructions
- Step 1: Remove pork butt from refrigerator, rub down with hoisin, then season with Jody's Asian Persuasion and let rest for 10 minutes on counter.
- Step 2: In a mixing bowl add ginger paste, lemongrass, garlic, sesame seed oil, white onion, brown sugar, and fish sauce. Mix well.
- Step 3: Place pork butt in zip-top bag, pour bowl mixture in zip-top bag. Get all air out of bag and seal. Work marinade into pork and let rest in refrigerator for 1.5 hours.
- Step 4: Burning the recteq Ultimate Blend Pellet, set your recteq to 325°F. Place the pork butt on recteq and cook for 2 to 2.5 hours until it looks dark and delicious.
- Step 5: While pork is cooking let's get the wrap ready: rip 2 pieces of aluminum foil about 24 inches in length and stack them on top on each other.
- Step 6: In the middle of the foil add: hoisin, butter, fish sauce, Jody's Asian Persuasion, brown sugar, chicken stock, and teriyaki sauce. Place pork butt on top of seasoning and carefully wrap aluminum foil around the pork butt making sure not to tear the foil.
- Step 7: Place pork butt back in recteq and cook until probe tender (about 1.5 - 2 hours). Internal temp should read 203°F. Remove from recteq and let rest in cooler/oven for an hour before serving.
- Step 8: Place pork butt in aluminum pan and remove foil. Using recteq Cotton and Nitrile Gloves, pull pork in liquid from wrap. Let rest for 5 minutes before serving.
Ingredients
Serving Sizes
Pork
- 1 Boneless Pork Butt
- 1/4 cup(s) Hoisin
- 5 tablespoon(s) Jody's Asian Persuasion Rub
- 3 tablespoon(s) Ginger Paste
- 3 tablespoon(s) Lemongrass Paste
- 3 tablespoon(s) Garlic Paste
- 1 tablespoon(s) Sesame Seed Oil
- 1 Medium White Onion, grated
- 4 tablespoon(s) Brown Sugar
- 1 tablespoon(s) Fish Sauce
Wrap
- 1/4 cup(s) Hoisin
- 8 tablespoon(s) Butter
- 1 tablespoon(s) Fish Sauce
- 4 tablespoon(s) Jody's Asian Persausion Rub
- 1/4 cup(s) Brown Sugar
- 1/4 cup(s) Chicken Stock
- 1/2 cup(s) Teriyaki Sauce
Tools Needed
- recteq Chef's Knife
- Cutting Board
- Mixing Bowl
- Zip-Top Bag
- Whisk
- Aluminum Foil
- Full Steamer Pan
- recteq Knit Gloves
- Nitrile Gloves
- Step 1: Remove pork butt from refrigerator, rub down with hoisin, then season with Jody's Asian Persuasion and let rest for 10 minutes on counter.
- Step 2: In a mixing bowl add ginger paste, lemongrass, garlic, sesame seed oil, white onion, brown sugar, and fish sauce. Mix well.
- Step 3: Place pork butt in zip-top bag, pour bowl mixture in zip-top bag. Get all air out of bag and seal. Work marinade into pork and let rest in refrigerator for 1.5 hours.
- Step 4: Burning the recteq Ultimate Blend Pellet, set your recteq to 325°F. Place the pork butt on recteq and cook for 2 to 2.5 hours until it looks dark and delicious.
- Step 5: While pork is cooking let's get the wrap ready: rip 2 pieces of aluminum foil about 24 inches in length and stack them on top on each other.
- Step 6: In the middle of the foil add: hoisin, butter, fish sauce, Jody's Asian Persuasion, brown sugar, chicken stock, and teriyaki sauce. Place pork butt on top of seasoning and carefully wrap aluminum foil around the pork butt making sure not to tear the foil.
- Step 7: Place pork butt back in recteq and cook until probe tender (about 1.5 - 2 hours). Internal temp should read 203°F. Remove from recteq and let rest in cooler/oven for an hour before serving.
- Step 8: Place pork butt in aluminum pan and remove foil. Using recteq Cotton and Nitrile Gloves, pull pork in liquid from wrap. Let rest for 5 minutes before serving.
Chef Pairings
Pair up this Asian Pulled Pork with SmokeStone Rice and Kung Pow Brussels Sprouts.