Soak the wood chips in water for 30 minutes, then transfer to the smoker. Smoke the pork for 2 hours according to the manufacturer's instructions.
Combine the brown sugar
, chili sauce
, molasses, soy sauce, vinegar, ginger
and garlic in a bowl. Season with salt and pepper and whisk until combined.
Preheat the oven to 300 degrees F (150 degrees C).
Sprinkle the pork with salt and pepper. Heat a large ovenproof skillet over medium-high heat and sear
the pork on all sides. Pour half the molasses mixture over the pork. Cover and cook in the oven until the meat is so tender it falls off the bone, about 6 hours. Let rest for 30 minutes.
Remove the pork from the skillet and use a fork to pull and shred
the meat (it will come off in threads). Set aside.
the fat from the surface of the braising liquid. Pour the remaining molasses mixture into the skillet and cook over medium-high heat until thickened, about 5 minutes.
Pile the pork, cheese, a drizzle
of the sauce, some kimchi and more cheese
between the bread slices to make 4 sandwiches. Grill
in a panini
Cook's Note: If you don't have a smoker, you can skip that step or smoke the pork in a covered grill.