| Level: | Intermediate |
| Total: | 10 hr 30 min |
| Active: | 4 hr 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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
Instructions
- 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.
Reviews
It was just ok. The slaw was lacking something.
Slaw was great!
What cooking temperature should it be?
I enjoyed this pulled pork recipe, however I have been cooking Korean food for over 20 years for my family and that being said, the addition of the Chinese five spice powder, especially, took away the Korean flavor. This is why I gave it only three stars. I think it should be renamed Asian pulled pork. The recipe would need to be tweaked more to be called Korean pulled pork. It is a tasty recipe though.
Great recipe! I make this every so often but do it a little differently. Rather than marinating the pork, I throw it in the Crock-Pot (after searing of course), with the marinade, a cup or so of chicken stock, fresh ginger and garlic added. Low for 8 or High for 4 hours.
As for the slaw, I add grated ginger, then mix in some pomegranate arils right before serving.
Finish it off by serving in fried wonton taco shells with a drizzle of Sriracha.
We have made this recipe numerous times for family and pot luck gatherings and it’s always a hit! The only thing we do different is use the crockpot, 6-8 hours on low and it just falls apart! Family and friends now request this. Great recipe!!!
Delish! I followed most of the recipe with the following exceptions: (1) Did not make or use the pickles. (2) Used organic apple cider vinegar instead of rice vinegar. (3) The slaw I made with store bought shredded cabbage and carrots and seasoned it as recommended with the addition of chopped store bought Kimchi (to add that flavor profile). (4) I used leftover pork that was made spanish style with mojo. I patted dry to remove excess spanish seasonings in order to allow the BBQ sauce to shine. (I basically made a blend of this recipe and one from Sakaya Kitchen posted on this site.) Lastly, I wanted to advise I did not see this episode, however I did see the one from triple D, which was what inspired me to look for that recipe and others that were similar. Since I did make some changes, I tasted as I went along and that helped me determine what worked and what didn’t.
Outstanding recipe. Made in the slow cooker (8 hours on low). The sauce is amazing, great depth of flavor to it. I love the coleslaw dressing and everything was awesome in a sesame bun. The next day we had no more buns so I used the leftover coleslaw to make fried rice and we served the pulled pork and sauce over it, it was delicious! Thank you.
So delicious. The whole family loved it and I’ve had several “make it again” requests.
I love how no one noticed that the instructions totally leave out the garlic and ginger. Great recipe. NOT!