Korean Pulled Pork Sandwiches With Caramel Apple Crumble Recipe 445 Food

KOREAN PULLED PORK SANDWICHES WITH CARAMEL APPLE CRUMBLE RECIPE - (4.4/5)

Steps:

• Korean Pulled Pork: Preheat the oven to 300 degrees F. Generously season the pork butt on all sides with kosher salt and freshly ground black pepper. Heat the vegetable oil in a large dutch oven over medium high heat and sear the pork until a nice crust forms, about 5 minutes for each side. Remove from pan and set aside. Add the onions, Asian pear and garlic and cook for about 3 minutes. Nestle the pork butt into the onion mixture. Mix the beef broth, brown sugar, rice vinegar, Asian chili sauce and sesame oil in a large bowl or 4-cup measuring cup. Pour the mixture over the pork and onion mixture, cover and cook in the oven for 4 hours or until the meat is tender and falling apart. Transfer the pork to a large bowl and let cool. Shred with two forks or your fingers. Cook the remaining sauce over medium heat until reduced by half. Blend with an immersion blender until smooth. You should have about 4 cups of sauce. Add 3 cups of sauce to the shredded pork an mix well. Add more sauce if desired. Reserve the extra sauce for dipping. Caramel Apple Crumble Topping: Mix the apples with the lemon juice in a medium bowl and set aside. Melt the butter in a small saucepan over medium heat. Add the brown sugar and stir to mix. Cook for 2 minutes, stirring continuously. Stir in the cream until smooth. Add the apples and cook for about 3-4 minutes. Mix in the oats, cinnamon and salt. Remove from heat. Asian Slaw: Add the chopped Asian blend salad to a large bowl. Stir in the green onions, slivered almonds and black sesame seeds. Mix the oil, rice vinegar, sesame oil, sugar, soy sauce and freshly ground black pepper in a small bowl. Drizzle over the slaw mix and toss to combine. Assemble sandwiches: Split buns in half. Layer with Asian slaw, pulled pork and caramel apple crumble. Top with bun and serve.

DIRTY SOUTH KOREAN PULLED PORK SANDWICH

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.

KOREAN PULLED PORK SANDWICH WITH ASIAN SLAW

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.

CARAMEL APPLE CRUMBLE

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking dish.
• Make the crust: Mix the melted butter, oats, flour, brown sugar, cinnamon, vanilla and salt in a large bowl until combined. Press the mixture evenly into the bottom of the prepared baking dish. Bake until the edges start browning, 18 to 20 minutes. Transfer to a rack to cool while you prepare the other layers.
• Make the filling: Combine the apples, granulated sugar and cinnamon in a large bowl. Combine the caramels and heavy cream in a large microwave-safe bowl. Microwave in 30-second intervals until melted; stir until smooth. Add the apple mixture to the caramel mixture and gently stir to coat. Pour evenly on top of the crust.
• Make the streusel: Combine the flour, macadamia nuts, brown sugar, melted butter, cinnamon and salt in a large bowl. Squeeze small handfuls of the mixture and scatter over the filling. Bake until the caramel is bubbling and the streusel starts browning, 30 to 35 minutes. Transfer to a rack and let cool at least 1 hour. Serve with ice cream.

PULLED PORK SANDWICHES

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.