Korean Pulled Pork Sandwiches with Caramel Apple Crumble
User Reviews
4.5
6 reviews
Excellent
Korean Pulled Pork Sandwiches with Caramel Apple Crumble
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
For the Korean Pulled Pork
- 1 3-4 pound Boston Butt or pork butt
- kosher salt fresh ground black pepper
- black pepper fresh ground black pepper
- 2 tablespoons vegetable oil
- 1 onion thinly sliced, medium size, white
- 2 Asian pear stemmed, seeded and grated
- 5 cloves garlic chopped
- 1 14.5 ounce beef broth canned
- 1 cup brown sugar
- ¾ cup soy sauce
- ¾ cup rice vinegar not seasoned
- ¼ cup Asian chili sauce
- ⅛ cup sesame oil
For the Caramel Apple Crumble Topping
- 1 apple cored and thinly sliced, Granny Smith
- 1 apple cored and thinly sliced, small, red
- ½ lemon juiced
- 2 tablespoons butter
- ¼ cup brown sugar
- ¼ cup cream
- ¼ cup instant oats
- ½ teaspoon cinnamon
- pinch kosher salt
For the Asian Slaw
- 1 12 ounce Asian Blend salad package; chopped
- 4 green onions whites and greens chopped
- 2 tablespoons almonds slivered
- 1 tablespoon black sesame seeds
- 1 ½ tablespoons vegetable oil or grapeseed oil
- 6 tablespoons seasoned rice vinegar
- 1 teaspoon sesame oil add more to taste if you prefer a strong sesame taste
- 1 ½ teaspoons sugar
- 2 teaspoons soy sauce light
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 8 rosette bun white buns, or other split
Instructions
For the 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.
For the 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.
For the 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.
To assemble sandwiches
- Split buns in half. Layer with Asian slaw, pulled pork and caramel apple crumble. Top with bun and serve.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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