ChefXi OfficialA soulful marriage of Southern smoke and Japanese citrus-heat. Slow-smoked pork shoulder glazed with a bright, spicy yuzu kosho and honey reduction.
In a small bowl, combine the sea salt, black pepper, and garlic powder. Rub the mixture generously over all sides of the pork shoulder.
Pat the meat dry before applying the rub for better adhesion.
Preheat your smoker to 225°F (107°C) using hickory or oak wood for a robust smoke profile.
Place the pork in the smoker and cook until the internal temperature reaches 165°F (74°C).
Maintain a consistent temperature for the cleanest smoke flavor.
While the pork smokes, whisk together the yuzu kosho, honey, rice vinegar, and soy sauce in a small saucepan over low heat until well combined and slightly thickened.
Brush the glaze over the pork and continue smoking until the internal temperature reaches 195°F (90°C) and the glaze is tacky.
Remove from the smoker and let the meat rest for at least 20 minutes before slicing or shredding. Taste the history in every bite.
The essence of this dish lies in the balance of smoke and salt. Using a high-quality sea salt and fresh-cracked pepper for the dry rub is vital. The yuzu kosho adds a vibrant, citrusy heat that cuts through the rich fat of the pork. Always let the meat rest; it's the final step in respecting the lineage of the ingredient.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.