Korean Pulled Pork Sandwich with Asian Slaw
Are you craving a delicious and flavorful sandwich with an Asian twist? Look no further than the Korean Pulled Pork Sandwich with Asian Slaw. This mouthwatering creation combines tender pulled pork, marinated in a rich and tangy Korean marinade, with a refreshing and crunchy Asian slaw. It’s a match made in sandwich heaven!
The Perfect Blend of Flavors
What makes this sandwich truly special is the combination of flavors. The Korean marinade adds a delightful blend of sweet, savory, and spicy notes to the pulled pork, creating a tantalizing taste sensation. The Asian slaw, with its vibrant colors and crisp textures, adds a refreshing and tangy element that complements the richness of the pork perfectly.
Tender and Juicy Pulled Pork
The key to a delicious Korean Pulled Pork Sandwich is the tender and juicy pulled pork. Slow-cooked to perfection, the pork becomes incredibly tender, easily shredding apart with a fork. The Korean marinade infuses the meat with flavor, resulting in a melt-in-your-mouth experience with every bite.
A Refreshing and Crunchy Asian Slaw
The Asian slaw is the perfect accompaniment to the pulled pork. Made with a variety of fresh and crunchy vegetables, such as cabbage, carrots, and bell peppers, it adds a vibrant burst of flavor and texture to the sandwich. Tossed in a tangy dressing made with soy sauce, rice vinegar, and sesame oil, the slaw brings a refreshing and bright element to balance out the richness of the pork.
How to Make the Perfect Korean Pulled Pork Sandwich
Creating the perfect Korean Pulled Pork Sandwich is easier than you might think. Start by marinating the pork in a mixture of Korean spices, soy sauce, garlic, ginger, and a touch of sweetness. Let it marinate for several hours or overnight to allow the flavors to penetrate the meat.
Next, slow-cook the pork until it’s tender and easily pulls apart. This can be done in a slow cooker, oven, or even on the stovetop. The key is to cook it low and slow to achieve that melt-in-your-mouth texture.
While the pork is cooking, prepare the Asian slaw by thinly slicing the vegetables and tossing them in the tangy dressing. Let the slaw sit for a while to allow the flavors to meld together and the vegetables to soften slightly.
Once the pork is done, remove it from the cooking liquid and shred it using two forks. Toss the pulled pork in some of the remaining cooking liquid to keep it moist and flavorful.
Now it’s time to assemble the sandwich. Take a soft and fluffy bun, spread a layer of your favorite Korean barbecue sauce on one side, and pile on a generous amount of the pulled pork. Top it off with a heaping scoop of the Asian slaw, and you’re ready to take a bite into sandwich perfection.
A Crowd-Pleasing Option
One of the great things about the Korean Pulled Pork Sandwich with Asian Slaw is that it’s a crowd-pleaser. Whether you’re hosting a backyard barbecue, a game day gathering, or simply want to enjoy a delicious meal with your family, this sandwich is sure to impress.
The combination of flavors and textures makes it a standout dish that will have everyone coming back for seconds. Plus, with its vibrant presentation, it’s a feast for the eyes as well as the taste buds.
Conclusion
The Korean Pulled Pork Sandwich with Asian Slaw is a true culinary delight. With its tender and juicy pulled pork, flavorful Korean marinade, and refreshing Asian slaw, it’s a sandwich that hits all the right notes. Whether you’re a fan of Korean cuisine or simply looking to switch up your sandwich game, this recipe is a must-try.
FAQs
1. Can I use a different type of meat instead of pork?
While the recipe calls for pork, you can certainly experiment with other types of meat, such as chicken or beef. Just make sure to adjust the cooking time accordingly to ensure the meat is cooked through and tender.
2. Can I make the Korean Pulled Pork Sandwich ahead of time?
Yes, you can prepare the pulled pork and Asian slaw ahead of time. Simply store them separately in airtight containers in the refrigerator. When ready to serve, reheat the pulled pork and assemble the sandwich with the slaw.
3. Can I make the Asian slaw spicier?
If you prefer a spicier slaw, you can add some sliced chili peppers or a drizzle of hot sauce to the dressing. Adjust the amount according to your preferred level of heat.
4. Can I use store-bought Korean barbecue sauce?
Absolutely! If you don’t have the time or ingredients to make your own Korean barbecue sauce, feel free to use a store-bought version. Look for one that is rich in flavor and complements the other components of the sandwich.
5. Can I serve the Korean Pulled Pork Sandwich with a side dish?
Definitely! This sandwich pairs well with a variety of side dishes, such as kimchi, pickled vegetables, or even a simple green salad. Consider adding a side dish to complete the meal.
6. Is the Korean Pulled Pork Sandwich gluten-free?
The recipe itself does not contain gluten, but it’s important to check the labels of the ingredients you use, especially the soy sauce and barbecue sauce, to ensure they are gluten-free. There are gluten-free options available in most grocery stores.
7. Can I use pre-shredded cabbage for the Asian slaw?
Yes, you can use pre-shredded cabbage if you’re short on time. However, using fresh cabbage and slicing it yourself will provide a crisper and more flavorful slaw.
8. Can I freeze the Korean Pulled Pork Sandwich?
While you can freeze the pulled pork and slaw separately, it’s best to assemble the sandwich fresh when ready to enjoy. Freezing and thawing the assembled sandwich may affect the texture and quality of the ingredients.
Korean Pulled Pork Sandwich with Asian Slaw
Ingredients
- 1/2 cup reduced sodium soy sauce
- 3 tablespoons gochujang (adjust amount for desired spiciness)
- 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 pounds pork butt , excess fat removed
- 2 tablespoons canola oil
- 2 shallots , finely diced
- 1 cup reduced 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 reduced sodium soy sauce
- 4 ounces julienned snow peas
- 1 large carrot , julienned
- 1/2 head Napa cabbage , finely shredded
- 2 tablespoons toasted sesame seeds
- Kosher salt and freshly ground black pepper
- Soft sesame hamburger buns
Instructions
- Start by taking the pork out of the refrigerator and letting it sit at room temperature for 30 minutes before cooking.
- In a bowl, combine the soy sauce, gochujang, hoisin, ketchup, vinegar, honey, sesame oil, five-spice powder, and pepper. Whisk until the mixture is smooth.
- Rub the pork with the marinade, making sure it is evenly coated. Cover the pork and refrigerate it for at least 4 hours, or up to 24 hours.
- Follow the instructions provided by the manufacturer to prepare the Caja China. Cook the pork in the Caja China until it reaches an internal temperature of 190 degrees F, which should take approximately 3 to 3 1/2 hours.
- Once cooked, remove the pork from the Caja China and place it in a baking pan. Tent the pan with foil and let the pork rest for 20 minutes. Save the juices for the BBQ sauce.
- To make the Korean BBQ sauce, heat oil in a medium high-sided saute pan. Cook the shallots in the oil until they become soft. Whisk in the reserved juices from the pork, chicken stock, ketchup, gochujang, honey, soy sauce, and five-spice powder. Cook the mixture until it is slightly reduced. Remove from heat and add the vinegar and sesame oil.
- For the Asian slaw, whisk together vinegar, honey
