Korean Style Pulled Pork Sandwich

Name: Korean Style Pulled Pork Sandwich
Total time: 5400 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 Pcs Burger Buns, Cut in half; 1 Tbsp Gochujang (Korean Chili Paste); 1 Tbsp Gochugaru (Korean Chili Powder); 1 Tbsp Korean Corn Syrup (Mulyeot) or Regular Corn Syrup; 1/2 Tbsp Brown sugar; 1 Tbsp Soy sauce; 1/4 Tsp Onion Powder; 1/4 Tsp Garlic Powder; 1 Tbsp Apple Cider Vinegar; 1/2 Tbsp Worcestershire Sauce; 1/8 Tsp Black Pepper; 1/4 Tsp Salt; 2 Tbsp Tomato Ketchup; 120 ml Water; 1 Tbsp Tomato Paste; 1 Tsp Vegetable oil; 600 g Pork; 1 Tbsp Gochujang (Korean Chili Paste); 1 Tsp Honey; 1/2 Tbsp Smoked Paprika; 1/2 Tsp Onion Powder; 2 Tbsp Ketchup; 1/2 Tbsp Soy Sauce; 1/2 Tbsp Worcestershire Sauce; 1/4 Tsp Black Pepper; 1/4 Tsp Salt; 1/2 Pc Cabbage, Finely chopped or shred; 3 Tbsp Thousand island Mayo; 1 Tsp Apple Cider Vinegar; 1 Tsp Honey

Terris Tse @cook_25512704

Korean Style Pulled Pork Sandwich

Terris Tse @cook_25512704

Saved

Ingredients

1 hr 30 mins

4 servings

Burger Buns
4 PcsBurger Buns, Cut in half
BBQ Sauce:
1 TbspGochujang (Korean Chili Paste)
1 TbspGochugaru (Korean Chili Powder)
1 TbspKorean Corn Syrup (Mulyeot) or Regular Corn Syrup
1/2 TbspBrown sugar
1 TbspSoy sauce
1/4 TspOnion Powder
1/4 TspGarlic Powder
1 TbspApple Cider Vinegar
1/2 TbspWorcestershire Sauce
1/8 TspBlack Pepper
1/4 TspSalt
2 TbspTomato Ketchup
120 mlWater
1 TbspTomato Paste
1 TspVegetable oil
For Pork Marinade:
600 gPork
1 TbspGochujang (Korean Chili Paste)
1 TspHoney
1/2 TbspSmoked Paprika
1/2 TspOnion Powder
2 TbspKetchup
1/2 TbspSoy Sauce
1/2 TbspWorcestershire Sauce
1/4 TspBlack Pepper
1/4 TspSalt
Cabbage Slaw:
1/2 PcCabbage, Finely chopped or shred
3 TbspThousand island Mayo
1 TspApple Cider Vinegar
1 TspHoney
1/8 TspSalt
1/8Black Pepper

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Steps

1 hr 30 mins

1

In a large size ziplock bag, put the pork and all the sauce and seasoning in it. Mix the seasoning and massage the pork with your hands to ensure even marination. Store it in refrigerator for at least 2 hours or overnight.
2

In a salad bowl, mix the cabbages with the mayo, vinegar, honey, salt and pepper. Cover with cling wrap and store in the refrigerator for later use.
3

In a medium size bowl, mix all the BBQ sauce ingredients (Except the tomato paste and oil) together. In a medium size sauce pan over medium heat, heat up the oil and the tomato paste until the aroma released. Add the mixed sauce into the pan and cook it until simmering. Switch off the heat and set it aside to cool down.
4

Take out the marinated pork from the refrigerator and preheat your oven at 230°C (446°F).
5

Sit the pork on a baking rack and underneath is a baking tray covered with aluminium foil.
6

Put the pork in the preheated oven and bake for 45 mins to 1 hour. (depends on the shape and thickness of your pork)
7

After the pork is cooked, set it aside to rest for 15 mins. (You may cover it with aluminium foil to rest for longer time for better results to retain more juice)
8

In a mixing bowl, tear the pork with two forks against each other or you may wear gloves to pull with your hands. If the chunks are too big you may also use scissor to help.
9

Mix the BBQ Sauce with the pulled pork.
10

Toast the buns in a skillet.
11

Assemble your burger with the buns, pulled pork and cabbage slaw and enjoy.