Best Dirty South Korean Pulled Pork Sandwich Recipes

KOREAN PULLED PORK SANDWICH WITH ASIAN SLAW

Korean Pulled Pork Sandwich with Asian Slaw image

Provided by Bobby Flay

Time 10h30m

Yield 6 to 8 servings

Number Of Ingredients 33

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
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Soft sesame hamburger buns

Steps:

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.

TAILGATOR'S PULLED PORK SANDWICH

Tailgator's Pulled Pork Sandwich image

Provided by Food Network

Categories main-dish

Time 18h25m

Yield 40 servings

Number Of Ingredients 14

Ingredients

2 (7 to 9 pound) bone in pork butt
2 cups Tailgator's Pulled Pork Rub, recipe follows
1 hickory log
4 cups BBQ sauce
1 1/4 cups kosher salt
1 cup brown sugar
1 cup ground cumin
1 cup black pepper
1 cup cayenne pepper
1/2 cup paprika
1/2 cup garlic powder
1/4 cup onion powder
1/4 cup dried thyme
1/4 cup dried oregano

Steps:

Using 1/2 a cup or more pork spice blend rub generously over the entire pork butt. Cover and place under refrigeration for 4 to 6 hours to marinate.
According to your smoker's manufacturer's instructions, smoke pork butts fat side up at 225 degrees F for 12 hours using hickory wood.
Remove the cooked pork butts from smoker and allow to rest for 25 minutes. Once cool enough to handle using your hands pull pork apart removing any layers of fat or connective tissue.
Mix all ingredients by hand.

KOREAN PULLED PORK TACOS

Korean Pulled Pork Tacos image

I created this surprising pulled pork recipe to replicate our favorite food truck tacos at home. They're a little sweet, a little spicy and totally delicious any time of year. -Julie Orr, Fullerton, California

Provided by Taste of Home

Categories Dinner

Time 8h25m

Yield 10 servings.

Number Of Ingredients 20

Ingredients

1/2 cup reduced-sodium soy sauce
1/2 cup water
3 tablespoons brown sugar
2 tablespoons sesame oil
1 tablespoon baking cocoa
3 teaspoons chili powder
1 garlic clove, minced
1/4 teaspoon ground ginger
1 boneless pork shoulder butt roast (4-5 pounds)
SLAW:
3 tablespoons sugar
2 tablespoons reduced-sodium soy sauce
1 tablespoon Sriracha chili sauce
2 teaspoons sesame oil
1 teaspoon rice vinegar
1 package (14 ounces) coleslaw mix
1 tablespoon toasted sesame seeds, optional
ASSEMBLY:
20 flour tortillas (6 inches), warmed
Thinly sliced green onions and additional Sriracha chili sauce, optional

Steps:

Whisk together first 8 ingredients. Place roast in a 6-qt. slow cooker. Pour soy sauce mixture over top. Cook, covered, on low until pork is tender, 8-10 hours. , About 1 hour before serving, mix first 5 slaw ingredients until blended. Place coleslaw mix in a large bowl; toss with dressing and, if desired, sesame seeds. Refrigerate, covered, until serving., Remove roast; skim fat from cooking juices. Shred pork with 2 forks; return to slow cooker and heat through. Serve in tortillas with slaw. If desired, serve with green onions and additional chili sauce. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.

Nutrition Facts : Calories 603 calories, Fat 29g fat (10g saturated fat), Cholesterol 108mg cholesterol, Sodium 1177mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 4g fiber), Protein 37g protein.

KOREAN-INSPIRED PULLED PORK SANDWICHES RECIPE BY TASTY

Korean-Inspired Pulled Pork Sandwiches Recipe by Tasty image

Here's what you need: canola oil, garlic, gochujang, soy sauce, honey, rice vinegar, sesame oil, Kroger® Hardwood Smoked Pulled Pork, purple cabbage, carrot, kosher salt, brioche buns, fresh cilantro, jalapeño

Provided by Kroger

Categories Lunch

Time 30m

Yield 4 sandwiches

Number Of Ingredients 14

Ingredients

2 teaspoons canola oil
1 garlic, minced
¼ cup gochujang
¼ cup soy sauce
2 tablespoons honey
3 tablespoons rice vinegar, divided
1 tablespoon sesame oil, divided, plus 2 teaspoons
1 package Kroger® Hardwood Smoked Pulled Pork
3 cups purple cabbage, shredded
¾ cup carrot, shredded
1 pinch kosher salt
4 brioche buns
8 sprigs fresh cilantro
1 jalapeño, thinly sliced

Steps:

Heat the canola oil in a medium skillet over medium heat. Add the garlic and let sizzle for 1 minute. Add the gochujang, soy sauce, honey, 1 tablespoon rice vinegar, and 2 teaspoons sesame oil. Stir and bring to a simmer, then add the Kroger® Hardwood Smoked Pulled Pork and toss to coat. Cover and cook until the pork is heated through, 5-6 minutes.
In a medium bowl, toss together the cabbage and shredded carrots. Drizzle the remaining 2 tablespoons rice vinegar and 1 tablespoon sesame oil over the vegetables. Sprinkle with a pinch of salt and toss to coat.
Assemble the sandwiches: Divide the pork between the bottom brioche buns. Top each with the cabbage slaw, a couple sprigs of cilantro, and a couple slices of jalapeño. Finish with the top buns.
Enjoy!