Korean BBQ Pulled Pork Sandwich (Smoked Pork Butt with Gochujang Sauce) скачать в хорошем качестве

Korean BBQ Pulled Pork Sandwich (Smoked Pork Butt with Gochujang Sauce)

This Korean BBQ pulled pork sandwich is next level. Smoked pork butt glazed in a sweet and spicy gochujang sauce, stacked on a toasted brioche bun with crunchy Asian-style slaw, kewpie mayo sauce, and grilled pineapple. Smoky, sweet, spicy, tangy, and absolutely loaded with flavor. This is one of those sandwiches that hits every note. The pork is smoked low and slow, finished with a sticky Korean BBQ glaze, then chopped and piled high. The slaw brings crunch and acidity, the kewpie gochujang mayo brings richness, and the pineapple adds that sweet heat contrast that just works. If you’re into BBQ, Korean flavors, or just ridiculous sandwiches, this one’s for you. Make sure to watch to the end, like the video, and subscribe for more high-level home cooking. INGREDIENTS Pork & Dry Rub 1 pork butt (bone-in or boneless) 3 to 4 tbsp fresh ground black pepper 3 to 4 tbsp onion powder 3 to 4 tbsp garlic powder 1 tbsp ground ginger 1 to 2 tbsp smoked paprika 1 to 2 tbsp Korean crushed red chili powder (gochugaru) Honey (binder for the pork) Korean BBQ Gochujang Sauce (for glazing pork) Avocado oil (for pan) 1 tsp to 1 tbsp sesame oil 2 to 3 tbsp gochujang 1 to 2 tbsp vodka 1 to 2 tbsp soy sauce 1 to 2 tbsp honey 6 cloves garlic, grated 1 knob fresh ginger, grated Splash of apple juice Fresh ground black pepper Slaw Red (purple) cabbage, thin sliced Napa cabbage, thin sliced Jalapeño, thin sliced Pickled daikon radish Pickled carrots 3 to 4 heaping tbsp mayonnaise 1 tbsp dill (fresh or dried) 1 to 2 tbsp fresh ground black pepper 1 tbsp Dijon mustard Sandwich Sauce ¼ cup kewpie mayo 1 to 2 tbsp Korean BBQ gochujang sauce RECIPE 1. Prep the Pork (Night Before) Mix black pepper, onion powder, garlic powder, ginger, paprika, and Korean chili powder. Coat pork butt heavily with honey. Apply dry rub generously on all sides. Wrap and refrigerate overnight. 2. Smoke the Pork Smoke pork butt low and slow until tender and bark forms. Glaze pork with Korean BBQ sauce during the cook. Wrap in butcher paper and rest 30 to 60 minutes. Chop pork into small pieces or pull as desired. 3. Make the Korean BBQ Sauce Heat avocado oil and sesame oil on medium-low. Add gochujang and stir. Add vodka, soy sauce, honey, garlic, ginger, apple juice, and black pepper. Simmer gently and adjust consistency with apple juice if needed. 4. Make the Slaw Thinly slice red cabbage, napa cabbage, and jalapeño. Add pickled daikon and carrots. Mix with mayo, dill, black pepper, and Dijon mustard. Toss until creamy and crunchy. 5. Make the Sandwich Sauce Mix kewpie mayo with 1 to 2 tablespoons of Korean BBQ sauce. 6. Build the Sandwich Toast brioche buns. Spread sandwich sauce on the bottom bun. Add grilled pineapple. Pile on chopped Korean BBQ pork. Top with slaw. Drizzle extra sauce if desired. Finish with top bun and optional green onions.