Korean Pulled Pork Sandwich with Asian Slaw

Name: Korean Pulled Pork Sandwich with Asian Slaw
Cook time: 4 min
Total time: 10 min
Ingredients: 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; 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; 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

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Cook Time: 4 hours, 30 minutes

Total: 10 hours, 30 minutes

Servings: 7

Author : Bobby Flay

asian korean recipes pulled pork

Korean Pulled Pork Sandwich with Asian Slaw

Instructions

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Step 1

For the Korean pulled pork: Remove the pork from the refrigerator 30 minutes before cooking.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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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