Kung Fu Bbq Recipe

Trim & Season

Trim excess fat from the pork shoulder leaving an even 1/4-inch fat cap. Pat dry. Rub vegetable oil all over the meat. Combine kosher salt, black pepper, garlic powder, smoked paprika, and brown sugar in a small bowl. Rub the dry mix thoroughly over the entire shoulder. Let rest at room temperature for 30 minutes or refrigerate uncovered for up to 4 hours for a firmer bark.

Pre-Smoke Marinade Injection (optional)

If you want extra adobo flavor, combine 1/2 cup soy sauce, 1/2 cup apple cider vinegar, 1/4 cup water, 2 smashed garlic cloves, and 1/2 tsp fish sauce. Use a syringe to inject a few tablespoons into the thickest portions of the shoulder in several locations. Reserve remaining marinade for mopping.

Smoke

Set your smoker to 225°F (107°C). Use fruitwood (apple or mango) or a mix with hickory for a balanced profile. Place pork fat-side up on the smoker grates. Smoke until internal temperature reads 165°F (74°C), about 4–5 hours depending on size. Begin mopping every 45–60 minutes with warmed adobo mop (see Adobo Marinade & Mop section) once the surface is set.

Finish to Tender

When the pork reaches 165°F, remove and tightly wrap in foil with 1/2 cup of the warmed adobo mop liquid (or apple juice) to braise. Return to the smoker or a 275°F oven and continue until the internal temperature reaches 203°F (95°C) and probe-tender, about 2–3 more hours. Rest wrapped for 30–60 minutes before shredding.

Shred & Toss

Carefully unwrap and transfer pork to a cutting board. Reserve juices. Shred meat with forks or meat claws, discarding excess fat and bone. Toss shredded pork with 1/2 to 3/4 cup of reserved braising juices and 1/3 cup of the pineapple-habanero glaze (adjust to taste) to coat. Keep warm until plating.

Combine soy sauce, apple cider vinegar, water, smashed garlic, bay leaves, black peppercorns, brown sugar, and fish sauce in a saucepan. Bring to a simmer over medium heat to dissolve sugar, about 5 minutes. Reduce heat and let steep for 10 minutes off heat. Strain and cool. Reserve 1/2 cup for injecting or braising (see above). Warm remaining liquid gently in a small pot and use as a mop while smoking the shoulder every 45–60 minutes starting after the first hour on the smoker.

Smoke Fruit (optional)

To add a smoky layer to the glaze, scatter the chopped pineapple and habanero on a small perforated tray and place briefly in the smoker for 20–30 minutes at 225°F while the shoulder begins cooking (or char lightly on a hot skillet if smoker space is limited).

Transfer smoked (or fresh) pineapple and habanero to a blender with pineapple juice, brown sugar, soy sauce, rice vinegar and butter. Blend until smooth. Pour into a small saucepan and simmer gently over medium-low heat until reduced and slightly thickened, about 8–12 minutes. Adjust salt to taste. Strain if you prefer a smooth glaze. Keep warm; use to toss shredded pork and to brush finished portions.

Rinse rice thoroughly until water runs clear. Place rice and 2.25 cups water in a heavy pot or rice cooker. Add mirin and salt. If you want a light smoke note, put the rice (in its closed cooker) on the smoker for 20–30 minutes at 200–225°F while the meat is cold-smoked or use a smoking gun to impart a gentle smoke after cooking. Otherwise, cook rice per rice cooker instructions or bring to a boil, reduce to low, cover and simmer 18 minutes, then rest 10 minutes. Fluff with a rice paddle and keep covered until plating.

Combine rice vinegar, water, sugar and salt in a bowl and stir until dissolved. Add julienned cucumber and daikon; toss to coat. Let sit at least 20 minutes at room temperature or refrigerate up to 2 days. Drain lightly before serving.

To plate, spoon 3/4 to 1 cup of warm smoked rice onto each plate. Top with a generous portion (about 1 to 1.25 cups) of the shredded adobo-smoked pork brushed with extra pineapple-habanero glaze. Add a small mound of pickled cucumber and daikon to the side. Sprinkle with sliced green onions, toasted sesame seeds and cilantro leaves. Add pickled jalapeños if you like heat and serve with lime wedges for squeezing.

Leftovers: Store shredded pork and glaze separately in airtight containers in the refrigerator up to 4 days. Reheat gently with a splash of reserved braising liquid or glaze to keep moist.