Korean Pulled Pork Sandwich with Asian Slaw

Total Time:
14 hr
Prep:
4 hr 30 min
Inactive:
6 hr
Cook:
3 hr 30 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 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
Directions

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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