Pulled Pork Sandwich Recipe
Pulled pork with Korean BBQ sauce, Kimchi slaw, on a Brioche bun.
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Ingredients
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Pulled Pork
Kimchi Slaw
Assembly
Method
Pulled Pork
- 1
Prepare the Pork
Rub the pork shoulder with salt, black pepper, garlic powder, onion powder, and smoked paprika. Make sure to cover the entire surface of the meat.
- 2
Cook the Pork
Place the seasoned pork shoulder in a slow cooker and cook on low for 8-10 hours or until the meat is tender and easily shredded.
- 3
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix in the Korean BBQ sauce. Let it warm for an additional 30 minutes.
Kimchi Slaw
- 4
Combine Ingredients
In a large bowl, combine the shredded cabbage, shredded carrots, sliced green onions, and kimchi.
- 5
Make the Dressing
In a small bowl, whisk together the rice vinegar, sesame oil, sugar, and salt until well combined.
- 6
Mix the Slaw
Pour the dressing over the cabbage mixture and toss until everything is well coated. Let it sit for at least 15 minutes before serving.
Assembly
- 7
Assemble the Sandwiches
Toast the brioche buns lightly if desired. Place a generous portion of pulled pork on the bottom half of each bun, followed by a scoop of kimchi slaw. Top with the other half of the bun and serve immediately.