Korean BBQ Pulled Pork Sandwich with Cucumber Pickle

These Korean barbecue pulled pork sandwiches are made from slow roasted tender pork tossed with our Korean Raspberry Gochujang BBQ Sauce with the addition of a quick cucumber pickle, cilantro and mayo.  All piled high on a toasted brioche bun.  

Korean BBQ Pulled Pork Sandwich with Cucumber Pickle Recipe

Ingredients:

5lb Bone-In Pork Butt 

Pork Cooking Liquid and Ingredients:
2 Cup Orange Juice
2 Tbs Soy Sauce
1 1/2 cup Chicken Stock
1 Onion cut in half
1 full garlic bulb (cut in half - skin on)
2 inch piece of ginger (cut in half - peel can stay on)
2 birds eye chili

Quick Cucumber Pickle Ingredients:
3 mini cucumbers - sliced into ribbons with peeler
1 tsp Salt
2 tsp Sugar
1/4 cup Rice Wine Vinegar

1 bottle Wozz! Korean Raspberry Gochujang BBQ Sauce
Brioche Buns
Mayo
Cilantro

Method:

Heat oven to 300 degrees.

In a bowl, mix together chicken stock, orange juice and soy sauce

Make your quick cucumber pickle:  

Peel cucumber into ribbon pieced with vegetable peeler.
Add cucumber to small mixing bowl and sprinkle with sugar and salt.  Let sit for 15 minutes to draw out some water.  Drain water from cucumber in colander (don't rinse). Add cucumber back into small bowl, add rice wine vinegar to soak.  Place in refrigerator.

Rub pork liberally with salt.  

In a large skillet, on medium high heat, sear your pork on all sides until browned.

Transfer pork to roasting dish, add your orange juice/chicken stock mixture to roasting pan.  Add in your onion, garlic, ginger and chili.

Cover tightly with tin foil and slow roast for approximately 6 hours.  Baste your pork occasionally while cooking if desired and adjust cooking times based on the size of your pork.

Remove from oven and shred pork into large shredded pieces.

Toss Wozz! Korean Raspberry Gochujang BBQ Sauce with shredded pork until nicely covered.  For a 5 pound roast you will probably use almost a whole bottle, if you are only using 1/2 this amount than use half the bottle.  Additional sauce can be put out on the table.

Toast your brioche buns under the broiler or on grill whichever you prefer.

Make Your Sandwiches:  Add shredded pork to bottom bun, top with cucumber pickle and cilantro, add mayo to top bun.  Devour.