Korean Pulled Pork Sandwich with Asian Slaw

Total Time:
14 hr
4 hr 30 min
6 hr
3 hr 30 min

6 to 8 servings

  • Korean Pulled Pork:
  • 1/2 cup low sodium soy sauce
  • 3 tablespoons gochujang (or more if you want it spicier)
  • 3 tablespoons hoisin sauce
  • 3 tablespoons ketchup
  • 3 tablespoons rice vinegar
  • 2 tablespoons clover honey
  • 2 tablespoons toasted sesame oil
  • 2 teaspoons Chinese five-spice powder
  • 1/2 teaspoon ground black pepper
  • 4 cloves garlic, finely chopped
  • 2 -inch piece fresh ginger, peeled and finely grated
  • 5 pound pork butt, trimmed of excess fat
  • Korean BBQ Sauce:
  • 2 tablespoons canola oil
  • 2 shallots, finely diced
  • 1 cup low sodium chicken stock
  • 1/2 cup ketchup
  • 2 tablespoons gochujang
  • 2 tablespoons honey
  • 2 tablespoons light soy sauce
  • 1 teaspoon Chinese five-spice powder
  • 2 tablespoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • Asian Slaw:
  • 1/4 cup rice vinegar
  • 1 tablespoon honey (or sugar)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon low-sodium soy sauce
  • 4 ounces snow peas, julienned
  • 1 large carrot, julienned
  • 1/2 head Napa cabbage, finely shredded
  • 2 tablespoons toasted sesame seeds
  • Kosher salt and freshly ground black pepper
  • Soft sesame hamburger buns
  • For the Korean pulled pork: Remove the pork from the refrigerator 30 minutes before cooking.

  • Whisk together the soy sauce, gochujang, hoisin, ketchup, vinegar, honey, sesame oil, five-spice powder and pepper until smooth. Rub the pork with the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.

  • Prepare the Caja China according to manufacturer's directions. Cook until the pork reaches 190 degrees F, 3 to 3 1/2 hours. Remove the pork, place in a baking pan, tent with foil and let the pork rest for 20 minutes. Reserve the juices for the BBQ sauce.

  • For the Korean BBQ sauce: Heat the oil in a medium high-sided saute pan. Add the shallots and cook until soft. Whisk in the reserved juices from the pork, the chicken stock, ketchup, gochujang, honey, soy sauce and five-spice powder and cook until slightly reduced. Remove from the heat, add the vinegar and sesame oil.

  • For the Asian slaw: Whisk together the vinegar, honey, sesame oil, and soy sauce until the honey is dissolved. Add the peas, carrots, cabbage and sesame seeds. Toss to combine; season with salt and pepper. Cover and refrigerate until cold, at least 1 hour.

  • For serving: Using tongs, pull the pork into bite-size bits. Toss with the BBQ sauce. Mound some slaw on the bottoms of the buns. Top with the pork and the top bun.

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4.3 12
Outstanding recipe. Made in the slow cooker (8 hours on low). The sauce is amazing, great depth of flavor to it. I love the coleslaw dressing and everything was awesome in a sesame bun. The next day we had no more buns so I used the leftover coleslaw to make fried rice and we served the pulled pork and sauce over it, it was delicious! Thank you. item not reviewed by moderator and published
So delicious. The whole family loved it and I've had several "make it again" requests. item not reviewed by moderator and published
I love how no one noticed that the instructions totally leave out the garlic and ginger. Great recipe. NOT!  item not reviewed by moderator and published
ok so I haven't made this yet but reallly want to try it I just would like to know what the oven directions are if anyone knows this please let me know till then I'll wing it and just slow raost item not reviewed by moderator and published
Okay... where do I start here? First, the written recipe doesn't match the recipe that was in the episode. Let's establish that first, because it was darn confusing. Second, Caja China wasn't used in the preparation of this pulled pork in the show; it was a grill. He also gave alternate instructions if you wanted to oven-roast, but these were omitted from the recipe. Thanks. Now, aside from this, the vague instructions (for some godawful reason was changed from the episode referenced, which was simple), and my general cantankerousness at having to watch a show to prepare the recipe correctly instead of just coming here.... This is a delicious dish, and the slaw makes it amazing. Adding an overnight marinade for the slaw makes it even tastier, but a little less of a crunch. If you love Asian flavors, or unique flavor profiles that mix Umami and sweet spectacularly with sour and salty, this is the dish for you. item not reviewed by moderator and published
Wowza - this is fabulous! I was cooking for two so I halved the marinade recipe, but made the full amount of slaw and sauce. I do not have a Caja China so I used my regular ol' barbeque grill - I preheated on high, then turned to low to cook. I had a pork loin in the freezer (about 2 lbs) and it was at temp in about 2 hours, with a nice char on the outside. In any case, this was just delicious. The sauce has just enough zip, just enough sweet and just enough Chinese five spice flavor. My cube mate at the office tried a bite and loved it as well. I will be making this again. item not reviewed by moderator and published
This recipe is the bomb!!! The flavors of the pork, bbq sauce and the slaw were incredible on their own, but paired with eachother--wow! I've made it twice now and each time, it was a big success. The only change I would make is to halve the 5 spice, only because it's just not a flavor I like. It may be a little time consuming, but it's definately worth the effort!!!!! item not reviewed by moderator and published
First Bobby Flay recipe. There was a lot going on with the amount of prep/cook time; i would have to admit. Perhaps the reason for the intermediate rating. The end result was very intense on the palette and well worth the time. In my opinion, make Bobby's slaw and follow the recipe exact. When all these flavors mix together it is a true Iron Chef recipe ~ one flavor balances the other perfectly ~ down to the bun! If you want to prepare and taste a Bobby Flay recipe, this is one to try. item not reviewed by moderator and published
I love the concept of this recipe but didn't love the end result. Lukewarm reviews by entire family. Followed the recipe exactly (except for the use of a crockpot (which worked wonderfully and still a thumbs down. I wouldn't buy the gougochang ever again, use sriracha instead. I will try to recreate the concept but do so more simply, sort of a "thunk-up." I don't think you can mess it up, just taste your sauce before you cover it. Also, any Asian slaw will work. Love Bobby, love the idea, just didn't love the end product. item not reviewed by moderator and published
Wow, this was delicious. I used my slow cooker, then thickened the marinade at the end with some cornstarch. Easy and so good. item not reviewed by moderator and published
DELICIOUS!!! Very easy to make and well worth the time!!! Love the BBQ sauce too! I used it on my slow roasted ribs with great reviews from all!! item not reviewed by moderator and published
Delicious! And despite the "intermediate" rating, it was easy...I just used a crockpot (instead of the "caja china". The BBQ sauce is amazing. item not reviewed by moderator and published
I have made this many times in the oven. It will fall off the bone if cooked approx 5 hours at 225F. Seal tightly with foil.  item not reviewed by moderator and published

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Recipe courtesy of Bobby Flay