Korean Pulled Pork Recipes

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KOREAN PULLED PORK SANDWICH WITH ASIAN SLAW



Korean Pulled Pork Sandwich with Asian Slaw image

Provided by Bobby Flay

Categories     main-dish

Time 10h30m

Yield 6 to 8 servings

Number Of Ingredients 33

1/2 cup low sodium soy sauce
3 tablespoons gochujang (or more if you want it spicier)
3 tablespoons hoisin sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
2 tablespoons clover honey
2 tablespoons toasted sesame oil
2 teaspoons Chinese five-spice powder
1/2 teaspoon ground black pepper
4 cloves garlic, finely chopped
2-inch piece fresh ginger, peeled and finely grated
5 pound pork butt, trimmed of excess fat
2 tablespoons canola oil
2 shallots, finely diced
1 cup low sodium chicken stock
1/2 cup ketchup
2 tablespoons gochujang
2 tablespoons honey
2 tablespoons light soy sauce
1 teaspoon Chinese five-spice powder
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
1/4 cup rice vinegar
1 tablespoon honey (or sugar)
1 tablespoon toasted sesame oil
1 tablespoon low-sodium soy sauce
4 ounces snow peas, julienned
1 large carrot, julienned
1/2 head Napa cabbage, finely shredded
2 tablespoons toasted sesame seeds
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Soft sesame hamburger buns

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.

DIRTY SOUTH KOREAN PULLED PORK SANDWICH



Dirty South Korean Pulled Pork Sandwich image

Provided by Food Network

Categories     main-dish

Time P1DT6h40m

Yield 12 servings

Number Of Ingredients 27

One 6-pound boneless pork butt
1/2 cup kosher salt
1/2 cup light brown sugar
1 European cucumber
1 teaspoon salt
1 teaspoon sugar
Pinch of dried chile flakes
1 cup store-bought or homemade kimchi, recipe follows
2 tablespoons mayonnaise
1/2 cup minced garlic
1/2 cup minced fresh ginger
1/2 cup low-sodium soy sauce
1/4 cup gochujang (Korean red chile pepper paste), or similar like Sriracha
1/4 light brown sugar
1/4 cup rice vinegar
1 tablespoon sesame oil
1 teaspoon freshly ground black pepper
1 teaspoon red chile pepper flakes
1 small white onion, minced
12 potato rolls, such as Martin's, or any soft rolls
1 head napa cabbage
1/2 cup kosher salt
1/3 cup Korean red pepper powder
1/4 cup fish sauce
2 ounces minced fresh ginger
1 tablespoon minced garlic
1 1/2 teaspoons granulated sugar

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 TACOS



Korean Pulled Pork Tacos image

I created this surprising pulled pork recipe to replicate our favorite food truck tacos at home. They're a little sweet, a little spicy and totally delicious any time of year. -Julie Orr, Fullerton, California

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 10 servings.

Number Of Ingredients 20

1/2 cup reduced-sodium soy sauce
1/2 cup water
3 tablespoons brown sugar
2 tablespoons sesame oil
1 tablespoon baking cocoa
3 teaspoons chili powder
1 garlic clove, minced
1/4 teaspoon ground ginger
1 boneless pork shoulder butt roast (4-5 pounds)
SLAW:
3 tablespoons sugar
2 tablespoons reduced-sodium soy sauce
1 tablespoon Sriracha chili sauce
2 teaspoons sesame oil
1 teaspoon rice vinegar
1 package (14 ounces) coleslaw mix
1 tablespoon toasted sesame seeds, optional
ASSEMBLY:
20 flour tortillas (6 inches), warmed
Thinly sliced green onions and additional Sriracha chili sauce, optional

Steps:

  • Whisk together first 8 ingredients. Place roast in a 6-qt. slow cooker. Pour soy sauce mixture over top. Cook, covered, on low until pork is tender, 8-10 hours. , About 1 hour before serving, mix first 5 slaw ingredients until blended. Place coleslaw mix in a large bowl; toss with dressing and, if desired, sesame seeds. Refrigerate, covered, until serving., Remove roast; skim fat from cooking juices. Shred pork with 2 forks; return to slow cooker and heat through. Serve in tortillas with slaw. If desired, serve with green onions and additional chili sauce. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.

Nutrition Facts : Calories 603 calories, Fat 29g fat (10g saturated fat), Cholesterol 108mg cholesterol, Sodium 1177mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 4g fiber), Protein 37g protein.

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