Pulled Pork And Kimchi Sandwich Recipes

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.

Steps:

• Special equipment:.
• A smoker; whiskey, hickory or applewood chips.
• Soak the wood chips in water for 30 minutes, then transfer to the smoker.
• Smoke the pork for 2 hours according to the manufacturer's instructions.
• Combine the brown sugar, chili sauce, molasses, soy sauce, vinegar, ginger and garlic in a bowl. Season with salt and pepper and whisk until combined.
• Preheat the oven to 300 degrees F (150 degrees C).
• Sprinkle the pork with salt and pepper. Heat a large ovenproof skillet over medium-high heat and sear the pork on all sides. Pour half the molasses mixture over the pork. Cover and cook in the oven until the meat is so tender it falls off the bone, about 6 hours. Let rest for 30 minutes.
• Remove the pork from the skillet and use a fork to pull and shred the meat (it will come off in threads). Set aside.
• Skim the fat from the surface of the braising liquid. Pour the remaining molasses mixture into the skillet and cook over medium-high heat until thickened, about 5 minutes.
• Pile the pork, cheese, a drizzle of the sauce, some kimchi and more cheese between the bread slices to make 4 sandwiches. Grill in a panini press.
• Cook's Note:.
• If you don't have a smoker, you can skip that step or smoke the pork in a covered grill.
• Chuck's Kimchi:.
• Dissolve the salt in 12 cups (3 liters) cold water. Add the cabbage and refrigerate for 4 hours.
• Rinse the cabbage thoroughly under cold running water at least 3 times. Pat dry.
• Bring 1 1/2 cups (375ml) water to a simmer in a skillet over medium-high heat. Add the flour and whisk for 3 minutes. Add the sugar and continue to cook, whisking, for 1 minute more.
• Pulse the red pepper powder, garlic, ginger, lemongrass and onion in a food processor. Add the flour mixture and pulse to combine. Set the kimchi paste aside.
• Combine the brined cabbage, chives, fish sauce, soy sauce, scallions and cucumbers in a large bowl. Stir in the kimchi paste. Refrigerate until ready to use.
• You can eat it fresh, right after making it, or wait 24 hours until it has fermented.
• Yield: About 8 cups (2 liters).

Steps:

• For the BBQ sauce: Combine the ketchup, mustard, brown sugar, garlic, cider vinegar, Worcestershire, Cajun seasoning and 1/2 cup water in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated. Reduce the heat to low and simmer gently until the flavors have melded and sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes.
• Remove from the heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks.
• For the pulled pork: Preheat the oven to 275 degrees F.
• Spread out the onions and garlic in an even layer in a roasting pan and pour in the chicken stock. Combine the Cajun seasoning and brown sugar in a small bowl. Pat the pork shoulder dry with paper towels and then rub all over with the spice mixture. Set the pork on top of the onions and garlic and cover the roasting pan with foil. Transfer to the oven and cook until the pork is fork tender, 6 to 8 hours.
• Remove the pork to a cutting board to cool. Strain the cooking liquid through a fine-mesh sieve and reserve.
• If the pork has a bone, remove and discard it. With two forks, shred the meat into bite-size pieces, discarding any large pieces of fat. Return the shredded meat to the roasting pan. Add 2 cups of the BBQ sauce and a bit of the reserved cooking liquid if too dry.
• For the coleslaw: Combine the red and green cabbage, carrots and red onions in a large bowl. Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed.
• Serve the pulled pork on buns topped with coleslaw.

Steps:

• Place the pork, fat side up, in a roasting pan fitted with a rack insert. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor and pulse until well combined. Add extra-virgin olive oil until you have a nice paste. Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
• Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 325 degrees F.
• Roast the pork for 3 1/2 hours, uncovered, until the outside is crispy-brown (it should look like mahogany). Let the meat rest on a cutting board for 10 minutes before slicing.
• While the pork is cooking, prepare the slaw. Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar. Mix well and add finely sliced savoy cabbage, purple cabbage, green onions and carrots. Season with salt and pepper, to taste, cover with plastic wrap and set aside in the refrigerator until you are ready to serve.
• To serve, cut the brioche buns in half and pile up some sliced pork. Top with a large spoonful of coleslaw and place the top half of the bun on top. Garnish with parsley.

Steps:

• Poke 8 to 10 slits in an 8-pound bone-in pork shoulder; stuff with garlic cloves. Whisk 1/4 cup each paprika and brown sugar, 2 tablespoons each kosher salt and black pepper and 1 teaspoon cayenne pepper. Rub all over the pork; refrigerate overnight. Preheat a grill to medium-high on one side. If using a gas grill, place 5 cups soaked wood chips in the smoker box. For a charcoal grill, toss 1 cup wood chips onto the hot coals; add more hot coals and chips every hour. Place the pork, skin-side up, in an aluminum pan with 1 1/2 cups water on the cooler side of the grate. Cover and cook, rotating every hour, until the meat reaches 180 degrees, 5 to 6 hours. Mix 1 cup cider vinegar, 1/2 cup water, 1/3 cup ketchup, 3 tablespoons sugar and 1 tablespoon each Worcestershire sauce, salt and pepper; brush onto the pork every 20 minutes until it reaches 200 degrees, 1 to 2 more hours (keep the grill covered). Let rest 15 minutes. Remove the skin, shred the meat and toss with more vinegar sauce. Serve on rolls.

Steps:

• Assemble the spice rub for the pork: In a dry, small skillet over medium-low heat, toast coriander, cumin and peppercorns until fragrant, 1 to 2 minutes. Using a spice grinder or mortar and pestle, grind toasted spices into a fine powder. Transfer to a bowl and mix with salt, mustard powder, chile powder and sugar.
• If your roast is tied up, untie it. Massage meat generously with spice rub. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight.
• Heat oven to 300 degrees. Place pork in a baking pan and roast for 3 to 4 hours or until meat is pull-apart tender and internal temperature reads 200 degrees on a meat thermometer. Let meat cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This works best when the meat is warm but not hot.)
• Prepare the barbecue sauce: Combine ingredients in a medium pot. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until sauce has deepened in color. Season with more hot sauce if you like. Add two-thirds of the sauce to meat and toss to coat, adding more sauce as needed. (Any leftover sauce will keep for at least 2 weeks in the refrigerator.)
• Make the slaw: Combine cabbage, onion and jalapeño in a large bowl. In a small bowl, whisk together mayonnaise, vinegar, olive oil, salt and pepper. Add dressing to cabbage and toss well.
• Serve pulled pork with slaw, buns and hot sauce on the side, letting people assemble their own sandwiches.