Name: Korean Pulled Pork Sandwiches with Cucumber Kimchi
Cuisine: Korean-Inspired
Ingredients: 1/4 cup gochujang; 1/4 cup hoisin sauce; 1/4 cup brown sugar; 5 lb bone-in pork shoulder (pork butt), trimmed of excess fat; 1/2 cup chicken stock; 2 tablespoons olive oil; 8 garlic cloves, minced; 1/2 cup gochujang; 2/3 cup low-sodium soy sauce; 2/3 cup rice vinegar; 2/3 cup brown sugar; 1 1/3 cups ketchup; 1/4 cup fresh lime juice; 1/4 cup Worcestershire sauce; 2 tablespoons honey; 2 teaspoons onion powder; 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 gochugaru (Korean red pepper flakes), or to taste; 1 tbsp rice vinegar; 1 tsp toasted sesame oil; 1 tsp sugar; 1 tsp fish sauce (optional); 1 tsp toasted sesame seeds; 6–8 hamburger buns

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

Units Scale

For the pork:

1/4 cup gochujang
1/4 cup hoisin sauce
1/4 cup brown sugar
5 lb bone-in pork shoulder (pork butt), trimmed of excess fat
1/2 cup chicken stock

Gochujang BBQ Sauce:

2 tablespoons olive oil
8 garlic cloves, minced
1/2 cup gochujang
2/3 cup low-sodium soy sauce
2/3 cup rice vinegar
2/3 cup brown sugar
1 1/3 cups ketchup
1/4 cup fresh lime juice
1/4 cup Worcestershire sauce
2 tablespoons honey
2 teaspoons 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 gochugaru (Korean red pepper flakes), or to taste
1 tbsp 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.

Category: Main
Cuisine: Korean-Inspired