KOREAN PULLED PORK SANDWICH WITH ASIAN SLAW
Provided by Bobby Flay
Categories main-dish
Time 10h30m
Yield 6 to 8 servings
Number Of Ingredients 33
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.
ASIAN PULLED PORK SANDWICHES
My Asian pulled pork is a happy flavor mashup of Vietnamese pho noodle soup and a banh mi sandwich. It's one seriously delicious slow-cooker dish. -Stacie Anderson, Virginia Beach, Virginia
Provided by Taste of Home
Categories Lunch
Time 7h14m
Yield 18 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the first 7 ingredients until blended. Place roast in a 4- or 5-qt. slow cooker. Pour sauce mixture over top. Cook, covered, on low until pork is tender, 7-9 hours., Remove roast; cool slightly. Skim fat from cooking juices. Coarsely shred pork with 2 forks. Return pork to slow cooker; heat through. Using tongs, serve pork on rolls, adding toppings as desired. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Serve as directed.
Nutrition Facts : Calories 350 calories, Fat 12g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 703mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 1g fiber), Protein 23g protein.
DIRTY SOUTH KOREAN PULLED PORK SANDWICH
Provided by Food Network
Categories main-dish
Time P1DT6h40m
Yield 12 servings
Number Of Ingredients 27
Steps:
- For the pulled pork: Rub the pork butt with the salt and brown sugar in a shallow pan. Cover and refrigerate for at least 24 hours.
- Preheat the oven to 225 degrees F. Pour out and discard the excess liquid from the pan. Roast the pork, uncovered, until the internal temperature reaches 180 degree F, about 6 hours.
- While the pork is roasting, make the quick pickles, kimchi slaw and Korean BBQ sauce.
- For the quick pickles: Cut the cucumber into 1/8-inch-thick slices and mix with the salt, sugar and chile flakes in a bowl. Refrigerate until ready to use
- For the kimchi slaw: Roughly chop the kimchi and mix with the mayonnaise in a bowl. Refrigerate until ready to use.
- For the Korean BBQ sauce: Blend the garlic, ginger, soy sauce, gochujang, brown sugar, vinegar, sesame oil, black pepper, red pepper flakes and onions together in a food processor until well combined.
- Remove the pork from the oven and pull into shreds with a fork while still hot. Put the pork in a large bowl, pour over the Korean BBQ sauce and mix well.
- To prepare the sandwiches: Put some shredded pork on a roll, top with some kimchi slaw and finish with some quick pickles. Repeat with the remaining rolls and serve.
- Cut the cabbage into 1-inch slices, put in a large container, sprinkle with the salt and add about 12 cups (3 quarts) of cold water so the cabbage is just covered. Cover with plastic wrap and refrigerate for 24 hours.
- Drain the cabbage and mix with the red pepper powder, fish sauce, ginger, garlic and sugar. Store in an airtight mason jar.
PULLED PORK SANDWICHES
This tasty sandwich is both low in fat and low in sugary carbs, the perfect combination for anybody with diabetes and/or heart disease.
Provided by VickiVSN
Categories Lunch/Snacks
Time 4h20m
Yield 8 sandwiches, 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix all except pork roast & rolls together.
- Put all together in crock pot.
- Slow cook until pork falling apart (four hours).
- Pick pork apart with fork and mix with remaining juices.
- Serve two ounces of meat with each dinner roll.
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ASIAN PULLED PORK SANDWICHES - SIMPLY SO GOOD
From simplysogood.com
5/5 (3)Total Time 16 hrsCategory Main CourseCalories 503 per serving
- In a small bowl mix all ingredients for the dry rub. Place the Pork on a sheet of heavy aluminum foil. Pour rub mixture over pork and rub all over. Seal the aluminum foil around the pork and refrigerate over night.
- You will need two small bowls. Pour 3/4 cup vinegar into each bowl and mix in 1 teaspoon salt and 1 tablespoon sugar into each bowl of vinegar. Stir to dissolve. Thinly slice jalapenos and add to one of the bowls. Peel and slice shallots and place in the other bowl of vinegar. Cover tightly and refrigerate overnight.
- In a medium pan, saute the ginger and garlic in oil until beginning to soften and become fragrant. Do not let the garlic brown. Add remaining ingredients and let simmer for a minute or two. Pour sauce over shredded pork. Let simmer until ready to serve.
- Place shredded pork on one side of the bun. Layered with pickled veggies and shredded cabbage.
EASY ASIAN PULLED PORK SANDWICHES - TATYANAS EVERYDAY …
From tatyanaseverydayfood.com
Cuisine American, AsianCategory Dinner, LunchServings 10Calories 537 per serving
- Prepare the pork shoulder for roasting. Preheat your oven to 350F/177C. Measure out all of the ingredients for the broth: water, soy sauce, brown sugar, sesame seed oil and mirin. Combine everything in a medium-sized Dutch-oven or oven-safe pan. Add the chopped ginger and crushed garlic. Bring the mixture to a simmer over medium heat. Remove the pork shoulder from packaging and place directly into prepared broth. The meat should be covered only half way.
- Bring the mixture back up to a simmer. Cover the Dutch-oven with a lid. If using an oven-safe pan, make sure the lid fits tightly. Place into preheated oven and roast for 3 ½ to 4 hours, turning the meat half way through. If too much liquid evaporates, add a small amount of water to replenish. Alternatively, the pork shoulder can be prepared in a slow-cooker. Follow all instructions as above and cook the pork shoulder for 6 hours on 'high' setting.
- After 3 ½ to 4 hours, pork shoulder will be very tender and fall apart. Remove the meat from the oven and cooking pan and set into a large bowl. Use two large forks or tongs, pull the meat into small pieces.
- Strain the cooking broth through a fine-mesh strainer. Skim off any impurities and fat from the top. Discard pieces of ginger, garlic and impurities. Pour the broth into a sauce pan and bring to a simmer of medium heat. Simmer for a few minutes to thicken the sauce. Reserve ¼ cup of the sauce for later. Pour prepared sauce over the pulled pork and toss to coat all of the meat.
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