Spicy Seoul-ful Pulled Pork Sandwich

Name: Spicy Seoul-ful Pulled Pork Sandwich
Cuisine: American
Ingredients: 1 large English cucumber, peeled, halved lengthwise, seeded, and sliced in thin half-moons; 1 large English cucumber, peeled, halved lengthwise, seeded, and sliced in thin half-moons; 1 bunch mild radishes, tops and tails trimmed, halved and sliced thin; 1 tablespoon minced onion; ¾ cup rice vinegar; ½ teaspoon table salt; ¾ cup ganjang (Korean soy sauce), or Japanese soy sauce such as Kikkoman; ¾ cup ganjang (Korean soy sauce), or Japanese soy sauce such as Kikkoman; ¾ cup ganjang (Korean soy sauce), or Japanese soy sauce such as Kikkoman; ¾ cup ganjang (Korean soy sauce), or Japanese soy sauce such as Kikkoman; 2 tablespoons toasted sesame oil; 3 tablespoons granulated sugar or packed light brown sugar; 3 tablespoons granulated sugar or packed light brown sugar; 3 garlic cloves; 1 or 2 scallions, limp green tops discarded, chopped roughly; 1 tablespoon gochujang (Korean red pepper paste) or sriracha; 1 tablespoon gochujang (Korean red pepper paste) or sriracha; 1 tablespoon gochujang (Korean red pepper paste) or sriracha; About 3 cups pulled or chopped smoked pork shoulder, such as meat from The Renowned Mr. Brown, Red-Eye Butt, Perfect Picnic, or Going Whole Hog, warmed; 6 to 8 Yeast Buns or spongy white bread buns; 6 to 8 Yeast Buns or spongy white bread buns

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Tiny Heirloom Market BBQ in Atlanta has a grand international take on the classic pulled pork sandwich. Our Korean-seasoned recipe is inspired by what the Market serves to folks who patiently stand in a line at the door. In this case, you make a portion of our Korean Kick marinade and use it as a sauce.

Ingredients

Cucumber-Radish Slaw

1 large English cucumber, peeled, halved lengthwise, seeded, and sliced in thin half-moons
1 bunch mild radishes, tops and tails trimmed, halved and slice

Method

To make the slaw, mix all the ingredients in a bowl. Refrigerate, covered, for at least 30 minutes.
To make the sauce, combine all of the ingredients in a blender and puree until smooth. Pour the sauce into a serving bowl and refrigerate if you wish. It can be served cold or warm.
To serve, place the pork on a serving platter along with the buns. Let