Packed with flavors of soy, sesame, and orange, Korean BBQ is the perfect blend for this pork belly.
Scallions for garnish
Spiceology Korean BBQ seasoning
Buns, for serving
Water, as needed
Score the pork belly with a crosshatch on the fat side, about ¼” cuts.
Season all sides of the pork belly and allow it to rest with the spices, uncovered, in the fridge for 4 hours or up to overnight.
prep the smoked for 250 Place the pork belly on the smoker and allow it to cook. Spray the edges with apple cider vinegar every few hours as needed. Do not add a water pan into the smoker. 2.
Make the sauce. Whisk the ingredients together, adding a few tsp of water as needed. It helps if your gochujang is room-temp when preparing the sauce.
Smoke the pork until it reaches 200 to 205 when temped. Remove from heat and allow it to rest wrapped in butcher paper.
Shred the pork belly when it’s around 165 F. The meat strands will be lengthy, so you may need to chop it as well. Mix in the crispy bark and the juicy meat as you’re chopping. 2.
Make your Korean BBQ sandwiches and top with the sauce, garnished with green onions. Serve and enjoy!