Tangy Pulled Pork Sandwich W Kimchi & Cucumber Strings
From oliviajasonkim 13 years ago
- 10 hours slow cooked to make
- Serves 4
It's been a while since we've had a sandwich item so I thought pulled pork sandwiches would be a good idea for tomorrow's lunch. But having made pulled pork several times before, I thought doing something different (adding kimchi to the mix) would enhance the meal and make it doubly-delicious (is that a word? Read more ). Well, the result was greeted with an oh no! from me and an oh okay from the family and kids. It really could have been better if only I hadn't added the kimchi to the slow cooker itself with the pork (regret in hindsight). Instead, I should have sauteed the kimchi separately and added the components together at the end.Well, there's always a next time I guess. Anyways, the pulled pork turned out great so (with or without the kimchi) give it a try the next time you need an easy, no-fuss meal. See less
Ingredients
- Servings : 6 sandwiches shopping list
- Prep time: 10 minutes shopping list
- Cook time: 10 hours (slow cooker) shopping list
- Ingredients: shopping list
- •2 lb pork roast shopping list
- •1 cup barbecue sauce (any kind will work) shopping list
- •1/4 cup ketchup shopping list
- •1 yellow onion, cut into strips shopping list
- •4 garlic cloves shopping list
- •1 tbsp gochugaru (Korean red pepper flakes) shopping list
- •1 tsp paprika powder shopping list
- •4 bay leaves shopping list
- •salt and pepper (to taste) shopping list
- •2 cups kimchi shopping list
- •1 tbsp olive oil shopping list
- •1 tsp brown sugar shopping list
- •6 ciabatta rolls, toasted shopping list
- •2 cups water shopping list
How to make it
- 1.On low heat, place yellow onion strips, garlic cloves, and bay leaves at the bottom of the slow cooker.
- 2.Add the pork roast to the top of the sliced onions. Add barbecue sauce, ketchup, and 2 cups of water or just enough to submerge the roast. Cook on low setting for a minimum 6 hours, 8 hours recommended.
- 3.After 6 to 8 hours of slow cooking, remove bay leaves, onion strips, and garlic if possible. Shred the now-tender pork into strips/pieces with a fork or butter knife. It should "pull" away easy at this time.
- 4.Sample the sauce with a spoon, adding the remaining paprika, salt and pepper until desired taste is achieved. Adding more barbecue sauce is optional.
- 5.On a non-stick frying pan, saute 2 cups of chopped kimchi with 1 tbsp olive oil and 1 tsp of brown sugar. Cook for 6, 7 minutes on medium-high heat and set aside.
- 6.Toast ciabatta rolls in the oven broiler until lightly browned. Top with shredded pork, sauteed kimchi and cucumber strings. Drizzle with remaining sauce in slow cooker for an extra juicy sandwich.
- *Though I grated the cucumber in the original recipe, I should have cut long, thin slices to keep the cucumber tasting crunchy and firm (regret in hindsight). The cucumber strings were too soft and gave out too much water, thus leaving the tangy pork to be second fiddle in this recipe.
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