Korean-Style Pulled Pork Sandwiches

Korean-Style Pulled Pork Sandwiches

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This recipe is a good excuse for you to run to an Asian market and experiment with their products! It calls for gochujang, also know as hot pepper paste, that adds a kick and depth to any meal.The cucumber kimchi is easy and great on all kinds of meat!

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Time needed

15 min preparation + 8 hour cooking

Serving Size / Yield

8-10 servings

Ingredients

  • 1/4 C. gochujang
  • 1/4 C. hoisin sauce
  • 1/4 C. crown sugar
  • 5 lb. bone-in pork shoulder, fat trimmed
  • 6-8 buns
  • Cucumber Kimchi:
  • 1 lb. Kirby cucumbers
  • 1 1/4 tsp. salt, divided
  • 2 tsp. crushed red pepper flakes
  • 1 1/2 tsp. fresh ginger, minced
  • 4 garlic cloves, thinly sliced
  • 1 Tbs. fish sauce
  • 1 tsp. rice vinegar
  • 1 carrot, sliced into matchsticks
  • 2 scallions, thinly sliced diagonally
  • Gochujang BBQ Sauce:
  • 2 Tbs. oil
  • 8 garlic cloves, minced
  • 1/2 C. gochujang
  • 2/3 C. low sodium soy sauce
  • 2/3 C. rice vinegar
  • 2/3 C. brown sugar
  • 1 1/3 C. ketchup
  • 1/4 C. fresh lime juice
  • 1/4 C. Worcestershire sauce
  • 2 Tbs. honey
  • 2 tsp. onion powder

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Directions

In a bowl, mix the gochujang, hoisin, and brown sugar. Put the pork in the slow cooker and rub it with the gochujang paste. Pour in the chicken stock, cover, and cook for 8 hours on low. When the pork is done cooking, put it in a large bowl, and shred with forks. Pour half of the barbecue sauce on top and toss to combine. Make the sandwiches with the buns, pork, and kimchi. Serve with the extra sauce on the side.

For the gochujang barbecue sauce, heat the oil and saute the garlic in a large sauce pan over medium heat. Add the gochujang sauce, soy sauce, rice vinegar, brown sugar, ketchup, lime juice, Worcestershire sauce, honey, and onion powder.Turn the heat to low, cook for 20 minutes, and stir occasionally until the sauce has thickened. Do not boil the sauce.

To make the cucumber kimchi, place a colander in the sink. Trim the ends of the cucumbers and slice them in half lengthwise, and again to make them 1/2 inch thick. Place the pieces in the colander and toss with 1/4 tsp. salt. Let is sit for 15 minutes. In a bowl, combine the 1 tsp. salt, red pepper flakes, finger, garlic, and fish sauce. Stir to mix completely. Add the carrots, scallions, and cucumber. Toss and let sit for 15 minutes before serving.


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