The trouble with recipes for barbecue are twofold: Firstly, this method of cooking can be somewhat religious in temperament. That is to say, every person has their technique, their recipe, their secret, and these are guarded both jealously and passionately. Seldom do humans try other recipes, or cultural trends, preferring either vinegar based sauces, sweet, spicy. Secondly, it has no real measurements, as all of these depend upon your tastes and the size of the cut of meat. I will, however, attempt to give you an estimate of what you will need based upon the amount of meat I’ve recommended.
This will happen in two phases, over the course of two days.
- Large pressure cooker (If your cut of meat is large and unwieldy, then you will have to cook in batches. However, you can also do this in a crockpot, for an additional several hours, if you cannot find a pressure cooker.)
- Barbecue grill
- A large, deep, roasting pan
- 7-10 lbs boneless pork shoulder or butt (You might imagine I have a human analogue to this, and I do, as the taste of human meat does lend itself well to this recipe. I would use, probably, an entire upper leg, deboned. However, you would most definitely prefer pork, as it will stay juicy and sweet.)
- Golden brown sugar (A large bag)
- Korean red chili powder (Get a very large bag. Not for this recipe, but for daily life. It’s one of the best condiments, particularly if you like smoky flavors. It is not very spicy, unless you eat large amounts – or so I am told by humans. I am not susceptible to capsaicin.)
- Turkish fermented chili paste (This may be difficult for you to find, and you can substitute with Korean red chili paste, but I highly recommend you attempt to source it. Go to ethnic grocers catering to Middle Eastern or Indian cuisine. Look for the red jars. If it has the word “Gaziantep” on the label, it is Turkish.)
- Distilled white vinegar
- Sweet white wine
- Smoked paprika
- Celery seed
- Garlic powder
- Onion powder
- Kosher Salt and freshly cracked black pepper
- Create your dry rub (Remember, this is to preference, so as you combine to my recommendations, please do taste it and see if it is to your liking.)
- Even amounts of brown sugar and Korean chili powder. Approximately 1 cup each, but it can be more, depending upon your taste and the size of your pork cut
- Add each of the following in increments of 1 tsp, until you’ve achieved a flavor you like – smoked paprika, celery seed, onion powder, garlic powder, cumin, salt, pepper,
- Once the rub tastes sweet, smoky, and spicy, it is finished.
- Remove your pork from its packaging and pat dry
- Place it in your baking pan and coat thoroughly in the dry rub on all sides. You can do this by patting it with the powder mixture, or by rolling it around in it, but the general idea is to have a bright red piece of raw meat, completely coated in the spices.
- Cover the pan with foil and store in the refrigerator overnight.
- Remove from the pan and grill on medium heat until medium well (This will probably take a couple of hours)
- Remove from the grill and slice off any blackened bits, being cautious to only remove the darkened crust, while leaving as much meat as possible.. If you skip this step, your final product will be bitter and somewhat acrid. Do not worry about the dry rub being scraped off. By this time it has soaked into the meat.
- Create your sauce:
- Combine the wine, mustard, vinegar (in splashes here or there),Turkish paste, a little sugar, some Korean chili powder, paprika, onion and garlic powders, celery seed and cumin, salt and pepper to taste. Ideally you want 3 cups of yield or so, at the approximate texture of a ketchup or barbecue sauce. It should be smoky, but tangy.
- Cut your pork into chunks and set in your pressure cooker. Pour the sauce in, and bring to high pressure. Cook for 45 minutes.
- Shred the meat into the sauce.
Serve on a roll with a pickle. It should be tangy, sweet, smoky, and spicy, all in one. If it isn’t the most delicious thing you’ve eaten in a while, then you have done something terribly wrong.