While Atlanta might not be one of the so-called barbecue capitals of the South, there is damn fine BBQ to be found around the city, and some of the best is at Heirloom Market BBQ, were chefs Cody Taylor and Jiyeon Lee make this Southern-meets-Korean barbecued pork. It’s sweet and spicy and full of swoon-inducing flavors thanks to gochujang, gochugaru, Sriracha, and sweet chile paste, and infused with smoke for another layer of deliciousness. Serve it on potato buns with kimchi slaw, pickles, and extra (addictive) KB sauce.
Note: They use a blend of Georgia oak and hickory wood to smoke their meat at the restaurant, so follow their lead if you’re not sure what type of wood chips you want to use. You can find gochujang and gochugaru (Korean red chile paste and Korean red chili flakes, respectively) at many supermarkets and in Asian markets, or you can purchase them online.
Try the kimchi slaw outlined in our Kimchi Chicken Burger recipe on top of the pulled pork, and if you can’t get enough heat, have our Kimchi Potato Salad recipe on the side. And read about Chef Lee’s past as a K-Pop star.
While you can find gochujang (Korean red pepper paste) in the Asian section of most major supermarkets these days, the gochugaru might be a bit more elusive. If you can't get to an Asian market and can't find the Korean red pepper flakes/powder elsewhere, buy some online.Buy Now ›
To make the pork:
Excerpted from The South’s Best Butts by Matt Moore. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
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