Korean Pulled Pork Sandwiches With Caramel Apple Crumble Recipe 445

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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-INSPIRED PULLED PORK SANDWICHES RECIPE BY TASTY



Korean-Inspired Pulled Pork Sandwiches Recipe by Tasty image

Here's what you need: canola oil, garlic, gochujang, soy sauce, honey, rice vinegar, sesame oil, Kroger® Hardwood Smoked Pulled Pork, purple cabbage, carrot, kosher salt, brioche buns, fresh cilantro, jalapeño

Provided by Kroger

Categories     Lunch

Time 30m

Yield 4 sandwiches

Number Of Ingredients 14

2 teaspoons canola oil
1 garlic, minced
¼ cup gochujang
¼ cup soy sauce
2 tablespoons honey
3 tablespoons rice vinegar, divided
1 tablespoon sesame oil, divided, plus 2 teaspoons
1 package Kroger® Hardwood Smoked Pulled Pork
3 cups purple cabbage, shredded
¾ cup carrot, shredded
1 pinch kosher salt
4 brioche buns
8 sprigs fresh cilantro
1 jalapeño, thinly sliced

Steps:

  • Heat the canola oil in a medium skillet over medium heat. Add the garlic and let sizzle for 1 minute. Add the gochujang, soy sauce, honey, 1 tablespoon rice vinegar, and 2 teaspoons sesame oil. Stir and bring to a simmer, then add the Kroger® Hardwood Smoked Pulled Pork and toss to coat. Cover and cook until the pork is heated through, 5-6 minutes.
  • In a medium bowl, toss together the cabbage and shredded carrots. Drizzle the remaining 2 tablespoons rice vinegar and 1 tablespoon sesame oil over the vegetables. Sprinkle with a pinch of salt and toss to coat.
  • Assemble the sandwiches: Divide the pork between the bottom brioche buns. Top each with the cabbage slaw, a couple sprigs of cilantro, and a couple slices of jalapeño. Finish with the top buns.
  • Enjoy!

KOREAN PULLED PORK SANDWICHES WITH CARAMEL APPLE CRUMBLE RECIPE - (4.4/5)



Korean Pulled Pork Sandwiches with Caramel Apple Crumble Recipe - (4.4/5) image

Provided by á-43854

Number Of Ingredients 35

Korean Pulled Pork:
1 3 to 4 pound Boston butt or pork butt
kosher salt and fresh ground black pepper
2 tablespoons vegetable oil
1 medium size white onion, thinly sliced
2 Asian pears, stemmed, seeded and grated
5 cloves garlic, chopped
1 14.5 ounce can beef broth
1 cup brown sugar
3/4 cup soy sauce
3/4 cup rice vinegar (not seasoned)
1/4 cup Asian chili sauce
1/8 cup sesame oil
For the Caramel Apple Crumble Topping
1 Granny Smith apple, cored and thinly sliced
1 small red apple, cored and thinly sliced
1/2 lemon, juiced
2 tablespoons butter
1/4 cup brown sugar
1/4 cup cream
1/4 cup instant oats
1/2 teaspoon cinnamon
pinch of kosher salt
Asian Slaw:
1 12 ounce package Chopped Asian Blend salad
4 green onions, whites and greens chopped
2 tablespoons slivered almonds
1 tablespoon black sesame seeds
1 1/2 tablespoons vegetable or grapeseed oil
6 tablespoons seasoned rice vinegar
1 teaspoon sesame oil (add more to taste if you prefer a strong sesame taste)
1 1/2 teaspoons sugar
2 teaspoons light soy sauce
kosher salt and freshly ground black pepper
8 rosette buns or other split, white buns

Steps:

  • 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. 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. 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. Assemble sandwiches: Split buns in half. Layer with Asian slaw, pulled pork and caramel apple crumble. Top with bun and serve.

ASIAN PULLED PORK SANDWICHES



Asian Pulled Pork Sandwiches image

My Asian pulled pork is a happy flavor mashup of Vietnamese pho noodle soup and a banh mi sandwich. It's one seriously delicious slow-cooker dish. -Stacie Anderson, Virginia Beach, Virginia

Provided by Taste of Home

Categories     Lunch

Time 7h14m

Yield 18 servings.

Number Of Ingredients 10

1/2 cup hoisin sauce
1/4 cup seasoned rice vinegar
1/4 cup reduced-sodium soy sauce
1/4 cup honey
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
4 pounds boneless pork shoulder roast
18 French dinner rolls (about 1-3/4 ounces each), split and warmed
Optional toppings: Shredded cabbage, julienned carrot, sliced jalapeno pepper, fresh cilantro or basil, and Sriracha chili sauce

Steps:

  • In a small bowl, whisk the first 7 ingredients until blended. Place roast in a 4- or 5-qt. slow cooker. Pour sauce mixture over top. Cook, covered, on low until pork is tender, 7-9 hours., Remove roast; cool slightly. Skim fat from cooking juices. Coarsely shred pork with 2 forks. Return pork to slow cooker; heat through. Using tongs, serve pork on rolls, adding toppings as desired. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Serve as directed.

Nutrition Facts : Calories 350 calories, Fat 12g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 703mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 1g fiber), Protein 23g protein.

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