🥩 RECIPES: https://tasty.co/recipe/korean-style-bbq-pork-ribs https://tasty.co/recipe/spicy-korean-bbq-style-pork https://tasty.co/recipe/korean-style-bbq-beef https://tasty.co/recipe/slow-cooker-ribs https://tasty.co/recipe/bacon-wrapped-slow-cooker-pulled-pork https://tasty.co/recipe/honey-bbq-chicken-wings | The Tasty Grill

Dad continues his American cooking adventure with his own twist. I am usually not a huge fan of pulled pork but really loved this version. Overnight smoked brisket-like bark was a game changer to its flavor and texture. Doenjang (Korean fermented soybean paste) was used as a binder instead of mustard which gave extra deep umami like natural MSG. Salt was not needed because doenjang is super salty. Spicy Korean BBQ sauce added a nice sweet kick. Lightly grilled pineapple was great for cutting the