Korean Pulled Pork and Slaw


Pulled pork:
1/2 cup low sodium soy sauce
3-4 tbsp gochujang
3 tbsp hoisin sauce
3 tbsp ketchup
3 tbsp rice vinegar
2 tbsp honey
2 tbsp toasted sesame oil
2 tsp five spice powder
1/2 tsp black pepper
4 cloves garlic, finely chopped
2 inch piece fresh ginger, peeled and grated
1/2 cup chicken stock
5-7 lb pork shoulder

Korean BBQ Sauce:
2 tbsp canola oil
2 shallots, diced
1 cup low sodium chicken stock
1/2 cup ketchup
2 tbsp gochujang
2 tbsp honey
2 tbsp low sodium soy sauce
1 tsp five spice powder
2 tbsp rice vinegar
1 tsp toasted sesame oil

1/4 cup rice vinegar
1 tbsp honey
1 tbsp toasted sesame oil
1 tbsp low sodium soy sauce
4 oz snow peas, sliced into strips
1 large carrot, cut into thin strips
1/2 head Napa cabbage, shredded finely
2 tbsp toasted sesame seeds
Salt and pepper to taste

Sesame Burger Buns for serving


Whisk together the soy sauce, gochujang, hoisin, ketchup, vinegar, honey, sesame oil, five spice powder, pepper, garlic, and ginger until smooth. Rub all over pork, then cover and marinade for at least 4 hours, up to 24.

Adjust oven rack to lower position and preheat oven to 300F.

Heat up a large cast iron pan with a lid on medium high heat. Remove pork from marinade mixture and brown on all sides, about 5 minutes total cook time. Add 1/2 cup chicken stock to the pan and cover. Cook for about 4 hours, or until a fork inserted can easily twist off chunks of meat or about 190F internally.

I recommend preparing the BBQ sauce and slaw early, the more time to refrigerate, the better.

For the sauce, heat up a pot on medium heat and add the oil. Cook the shallots until softened and whisk in the juices from the pork if finished and the chicken stock, ketchup, gochujang, honey, soy sauce, and five spice powder. Cook until reduced and remove from heat. Add the vinegar and sesame oil. Refrigerate if not using right away.

For the slaw, whisk together the vinegar, honey, sesame oil and soy sauce until honey is dissolved. Add the peas, carrots, cabbage and sesame seeds. Toss well to combine and add salt and pepper if seasonings are off. Cover and refrigerate for at least 1 hour.

Pull pork into bite sized pieces and mix with BBQ sauce. Pile on slaw, then pulled pork and serve!

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