Ingredients

Method

1. 1

   Place the pork shoulder on a cutting board, fat cap up.

2. 2

   Using a sharp knife, score the fat cap in a diamond or crosshatch pattern, cutting just through the fat layer but not deep into the meat.

3. 3

   Apply yellow mustard all over the pork shoulder, using it as a binder for the seasoning.

4. 4

   Generously season all sides of the pork shoulder with your favorite BBQ dry rub.

5. 5

   Preheat your smoker to 250°F (121°C).

6. 6

   Place a water pan inside the smoker to maintain moisture.

7. 7

   Place the seasoned pork shoulder directly on the smoker grate, fat side up, above the water pan.

8. 8

   Smoke for several hours until a nice bark has formed. Periodically spritz the pork with a liquid like apple cider vinegar or water to keep it moist (as seen at 00:40).

9. 9

   Once the pork reaches an internal temperature of around 165°F (74°C) and has a dark, mahogany-colored bark, remove it from the smoker.

10. 10

    Place the pork shoulder into a deep aluminum pan.

11. 11

    Pour beef broth around the base of the pork.

12. 12

    Cover the pan tightly with aluminum foil.

13. 13

    Return the covered pan to the smoker and continue cooking until the pork is tender and reaches an internal temperature of about 205°F (96°C).

14. 14

    Remove the pan from the smoker and place it in a cooler to rest for at least 1 hour. This allows the juices to redistribute.

15. 15

    After resting, uncover the pork. The bone should pull out cleanly.

16. 16

    Using gloved hands or forks, shred the pork directly in the pan, mixing it with the accumulated juices.

17. 17

    While the pork rests, prepare the vegetables. Julienne the carrot and daikon radish, and thinly slice the green bell pepper and red onion.

18. 18

    Preheat a flat-top griddle or large skillet over medium-high heat.

19. 19

    Add bacon fat or cooking oil to the griddle.

20. 20

    Add the sliced onions, peppers, carrots, and radish to the hot griddle.

21. 21

    Season with salt and stir-fry until the vegetables are tender-crisp.

22. 22

    Add soy sauce and rice wine vinegar, tossing to combine. Cook for another minute, then remove from the heat and set aside.

23. 23

    Clean the griddle and spray with a bit of water to steam clean, then wipe dry.

24. 24

    Portion the pulled pork onto the hot griddle.

25. 25

    Pour a generous amount of Korean BBQ sauce over each portion of pork and mix it in.

26. 26

    Top each portion of pork with slices of provolone cheese and allow it to melt.

27. 27

    Place a split hoagie roll face down over the cheese and meat to steam the bread.

28. 28

    Once the cheese is melted and the bread is warm, use a spatula to scoop up the meat and cheese and place it into the roll.

29. 29

    Top the pork and cheese with a generous amount of the sauteed vegetables.

30. 30

    Serve the sandwiches immediately and enjoy.