Michael Symon's Pulled Pork Sandwiches Symon Dinner's Cooking Out Food Network

Michael creates a sweet and spicy sticky sauce for his smoky sandwiches piled high with pork!
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Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.

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Pulled Pork Sandwiches
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 9 hr 10 min (includes marinating and resting times)
Active: 1 hr 40 min
Yield: 6 to 8 servings

Ingredients

2 tablespoons kosher salt
1 tablespoon butcher grind black pepper
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon garlic powder
1 bone-in pork shoulder (about 5 pounds)
2 cups apple cider, in a spray bottle

Sweet and Spicy BBQ Sauce:

1 cup mirin
1/3 cup rice vinegar
1/4 cup doenjang
1/4 cup honey
1 to 2 tablespoons gochujang
1 tablespoon sesame oil
2 teaspoons toasted sesame seeds
2 scallions, finely sliced
1 clove garlic, grated with a rasp
Soft potato rolls, for serving
Napa cabbage kimchi, for serving

Directions

Special equipment: a grill; a spray bottle

Up to one night ahead of time, combine the salt, pepper, coriander, cumin and garlic powder in a bowl, then liberally sprinkle the pork on all sides. Tightly wrap in plastic wrap and refrigerate 2 hours or up to overnight.

Set up a grill for indirect heat by building the coals on one side only. If desired, add some cherry wood to the coals for extra flavor. If using a gas grill, heat one side only to medium-high heat.

Allow the chill to come off of the pork for 30 minutes to 1 hour prior to cooking. Place the pork on the indirect heat side of the grill and cover the grill with a lid. Smoke the pork, maintaining a temperature of 275 to 325 degrees F and spraying with the apple cider every 35 to 45 minutes, until it reaches an internal temperature of 205 to 210 degrees F, 5 to 6 hours.

For the sweet and spicy BBQ sauce: In a mixing bowl, whisk together the mirin, rice vinegar, doenjang, honey, gochujang, sesame oil, sesame seeds, scallions and garlic.

Once the pork is at 205 degrees F, brush it all over with the BBQ sauce. Close the lid and let cook for another 5 minutes. The BBQ sauce will caramelize and soak into the pork. Remove the pork from the grill and allow it to rest for 30 minutes.

To serve: Pull the pork using two forks, then toss with the BBQ sauce. Pile on potato rolls along with your favorite kimchi and additional sauce, if desired.

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Michael Symon's Pulled Pork Sandwiches | Symon Dinner's Cooking Out | Food Network
https://www.youtube.com/watch?v=n_VRr7YZI2k