Korean Pulled Pork Sandwich with Asian Slaw

  • Level: Intermediate
  • Total: 10 hr 30 min (includes marinating, resting and cooling time)
  • Active: 4 hr 30 min
  • Yield: 6 to 8 servings
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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 

Kosher salt and freshly ground black pepper

Soft sesame hamburger buns 

Directions

  1. For the Korean pulled pork: Remove the pork from the refrigerator 30 minutes before cooking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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