Korean Pulled Pork Sandwich With Asian Slaw
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
64
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Soy Sauce (low-sodium)3 tbsps
Hoisin Sauce1 cup
Ketchup1 cup
Rice Vinegar2 tbsps
Clover Honey1 tbsp
Toasted Sesame Oil4 cloves
Garlic (finely chopped)2 tbsps
Canola Oil1 tbsp
Honey2 tbsps
Light Soy Sauce110 g
Snow Pea (julienned)1 large
Carrot (julienned)2 tbsps
Toasted Sesame SeedsDirections:
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
3
Rub the pork with the marinade, cover and refrigerate for at least 4 hours and up to 24 hours
4
Prepare the Caja China according to manufacturer's directions
5
Cook until the pork reaches 190 degrees F, 3 to 3 1/2 hours
6
Remove the pork, place in a baking pan, tent with foil and let the pork rest for 20 minutes
7
Reserve the juices for the BBQ sauce
8
For the Korean BBQ sauce: Heat the oil in a medium high-sided saute pan
9
Add the shallots and cook until soft
10
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
11
Remove from the heat, add the vinegar and sesame oil
12
For the Asian slaw: Whisk together the vinegar, honey, sesame oil, and soy sauce until the honey is dissolved
13
Add the peas, carrots, cabbage and sesame seeds
14
Toss to combine; season with salt and pepper
15
Cover and refrigerate until cold, at least 1 hour
16
For serving: Using tongs, pull the pork into bite-size bits
17
Toss with the BBQ sauce
18
Mound some slaw on the bottoms of the buns
19
Top with the pork and the top bun