Take your sandwich game to the next level with a Korean twist, with this flavor-packed Korean pulled pork sandwich. Slather some creamy, tangy kimchi mayo on buttery brioche, then load it up with tender pork slow-cooked to perfection in flavorful gochujang. Topped it off with pickled veggies and vibrant herbs - it's perfect for when you're craving something hearty yet fresh!
Put the pork into your slow cooker. Mix the chicken stock, gochujang, honey, and soy sauce in a small bowl and then pour it over the pork. Cook the pork for 4-6 hours on high or 8-10 hours on low heat. When it's done, shred it using 2 forks. BONUS: transfer the liquid from the slow cooker into a pot and boil it hard until it thickens. You can drizzle this in your sandwich for extra flavor!
2 ½ lb pork butt, ¼ cup chicken stock, 3 tablespoons gochujang, 2 tablespoons EACH: honey and soy sauce
Put the carrots, daikon, and cucumbers into a medium-sized bowl. Bring the rice vinegar, sugar, and salt to a boil in a small pan over high heat and then pour it over the vegetables. Toss to coat then set them aside to pickle. Stir them a few times while you prepare the rest of the ingredients.
½ cup EACH: julienned carrots, sliced cucumbers, and julienned daikon radish, 2 tablespoons rice vinegar, 1 tablespoon sugar, 1 pinch salt
Butter the cut side of the brioche buns and then toast them in a frying pan over medium-high heat for 1-2 minutes, until they are soft and golden.
4 brioche buns
Spread some kimchi mayo on the bottom bun. Top with a generous amount of pulled pork and pickled veggies and then finish with some cilantro and mint on top
Kimchi mayo, Cilantro and mint
Notes
You will most likely have some leftover pulled pork. If you do, try making this Korean pizza or these Korean burritos!