The vinegary, garlicy, spicy kimchi pairs perfectly with the savory pulled pork. Forget slaw, you need kimchi on your pulled pork sandwiches!
These Korean Pulled Pork Sandwiches with Cucumber Kimchi are guaranteed to be a hit! The pork is slathered in a spicy and sweet mixture of gochujang, hoisin sauce, and brown sugar; then cooked slow and low for 8 hours. The result is fall off the bone pork that you could literally shred between two fingers. That succulent pork is then tossed in a totally addictive gochujang BBQ sauce. 
The beauty about this dish, is you can make it for parties or barbecues, as it will feed 8 – 10 people. However, if you’re just making it for a small family meal, pulled pork freezes very well.
Find the cucumber kimchi recipe here.
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Korean Pulled Pork Sandwiches with Cucumber Kimchi
- Total Time: 8 hours 30 minutes
- Yield: 8–10 servings 1x
Description
Cooked low and slow in a mixture of brown sugar, hoisin, and gochujang, this flavorful Korean pork can be used in sandwiches along with a tangy cucumber kimchi.
Ingredients
For the pork:
- 1/4 cup (60 ml) gochujang
- 1/4 cup (60 ml) hoisin sauce
- 1/4 cup (60 ml) brown sugar
- 5 lb (2.25 kg) bone-in pork shoulder (pork butt), trimmed of excess fat
- 1/2 cup (120 ml) chicken stock
Gochujang BBQ Sauce:
- 2 tbsp (30 ml) olive oil
- 8 garlic cloves, minced
- 1/2 cup (120 ml) gochujang
- 2/3 cup (160 ml) low-sodium soy sauce
- 2/3 cup (160 ml) rice vinegar
- 2/3 cup (160 ml) brown sugar
- 1 1/3 cups (320 ml) ketchup
- 1/4 cup (60 ml) fresh lime juice
- 1/4 cup (60 ml) Worcestershire sauce
- 2 tbsp honey
- 2 tsp onion powder
Quick Cucumber Kimchi:
- 2 English cucumbers (or 4 Persian cucumbers), cut into half-moons about 1/4 inch thick
- 1 1/2 tsp kosher salt
- 2 green onions, thinly sliced
- 3 garlic cloves, minced
- 1 tbsp (15 ml) gochugaru (Korean red pepper flakes), or to taste
- 1 tbsp (15 ml) rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp sugar
- 1 tsp fish sauce (optional)
- 1 tsp toasted sesame seeds
To serve:
- 6-8 hamburger buns
Instructions
- In a small bowl, combine the gochujang, hoisin, and brown sugar. Place the pork into the slow cooker and rub the gochujang paste all over. Pour the chicken stock into the slow cooker, cover, and cook on low for 8 hours.
- Make the cucumber kimchi: toss the sliced cucumbers with the salt in a colander. Let sit 20–30 minutes to draw out moisture, then rinse and pat dry. In a bowl, combine the cucumbers with the green onions, garlic, gochugaru, rice vinegar, sesame oil, sugar, fish sauce (if using), and sesame seeds. Toss well. Taste and adjust seasoning. Refrigerate at least 20 minutes before serving (it gets better as it sits).
- Make the BBQ Sauce: in a large saucepan over medium heat, heat the olive oil and sauté the garlic just until fragrant, about 30 seconds. Add the remaining sauce ingredients. Turn the heat down to low and stir occasionally for 20 minutes, until the sauce has thickened. Do not let it boil.
- When the pork is done, remove from the slow cooker and place in a large bowl. Shred with two forks. Pour half of the BBQ sauce over the pork and toss to combine.
- Pile the pulled pork onto the bottom bun, top with the cucumber kimchi, and place the top bun on. Serve with extra BBQ sauce on the side.
Notes
- The cucumber kimchi improves as it sits, so make it at least an hour ahead if you can.
- Leftover pulled pork freezes well.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Main
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
Frequently Asked Questions
What type of pork should I use for these Korean Pulled Pork Sandwiches?
You should use a pork shoulder or pork butt, as these cuts become tender and easily shred after slow cooking for 8 hours.
Can I adjust the spiciness of the gochujang BBQ sauce?
Yes, you can adjust the amount of gochujang to your taste; simply add more for extra heat or reduce it for a milder flavor.
How do I make the cucumber kimchi that goes with the sandwiches?
You can find the cucumber kimchi recipe linked in the content summary, which provides a vinegary, garlicy, and spicy complement to the sandwiches.
I love this recipe! I’d eat these pulled pork sandwiches all year round :).