Korean Pulled Pork Sandwich
User Reviews
5
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
4 servings
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Calories
460 kcal
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Course
Dinner
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Cuisine
North American, Korean
Korean Pulled Pork Sandwich
Description
The pulled pork is cooked in a slow cooker with a sauce combining gochujang, soy sauce, honey, and chicken stock, infusing the meat with sweet, spicy, umami Korean flavors over several hours until tender enough to shred easily. The cooking liquid can be reduced by boiling to create a concentrated drizzle to enhance the sandwich.
Vegetables like cucumber, daikon, and carrot are thinly sliced and briefly pickled in a hot vinegar-sugar-salt solution, giving a fresh tang and satisfying crunch that contrasts the rich pork. Meanwhile, buttered brioche buns are toasted until golden and soft to hold the fillings.
Assembling the sandwich involves spreading kimchi mayo on the bottom bun, piling on the shredded pork and pickled vegetables, and finishing with fresh herbs like cilantro and mint for aroma and brightness. This combination balances rich, savory pork with zesty, fresh accompaniments.
Leftover pulled pork can be repurposed in Korean-style pizza or burritos, extending the use of this flavorful meat. The recipe suggests flexibility for serving beyond sandwiches.
Ingredients
Korean Pulled Pork
- 2 ½ lb pork butt
- ¼ cup chicken stock
- 3 tablespoons gochujang
- 2 tablespoons honey
- 2 tablespoons soy sauce
Quick Pickled Vegetables
- ½ cup carrot julienned carrot and daikon radish, sliced cucumber
- ½ cup cucumber
- ½ cup daikon radish
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 pinch salt
Sandwich fillings
- 4 Brioche buns buttered
- kimchi mayo to taste
- cilantro to taste
- mint to taste
Instructions
- Put the pork into your slow cooker. Mix the chicken stock, gochujang, honey, and soy sauce in a small bowl and then pour it over the pork. Cook the pork for 4-6 hours on high or 8-10 hours on low heat. When it's done, shred it using 2 forks. BONUS: transfer the liquid from the slow cooker into a pot and boil it hard until it thickens. You can drizzle this in your sandwich for extra flavor!
- Put the carrots, daikon, and cucumbers into a medium-sized bowl. Bring the rice vinegar, sugar, and salt to a boil in a small pan over high heat and then pour it over the vegetables. Toss to coat then set them aside to pickle. Stir them a few times while you prepare the rest of the ingredients.
- Butter the cut side of the brioche buns and then toast them in a frying pan over medium-high heat for 1-2 minutes, until they are soft and golden.
- Spread some kimchi mayo on the bottom bun. Top with a generous amount of pulled pork and pickled veggies and then finish with some cilantro and mint on top
Notes
- Leftover pulled pork works well in Korean-themed pizza or wrapped in burritos for easy meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Serving | 1 sandwich | |
| Calories | 460kcal | 23% |
| Carbohydrates | 30g | 10% |
| Protein | 48g | 96% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 137mg | 46% |
| Sodium | 900mg | 38% |
| Potassium | 926mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 37IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 102mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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