Best 4 Asian Shredded Pork Sandwiches Recipes
Embark on a culinary journey to tantalize your taste buds with the extraordinary flavors of Asian shredded pork sandwiches. These delectable sandwiches, bursting with an array of aromatic spices and tender, slow-cooked pork, are sure to leave you craving for more. Get ready to explore a symphony of textures and flavors as you discover the perfect recipe for your next culinary masterpiece.
Let's cook with our recipes!
KOREAN PULLED PORK SANDWICH WITH ASIAN SLAW
Provided by Bobby Flay
Categories main-dish
Time 10h30m
Yield 6 to 8 servings
Number Of Ingredients 33
Steps:
- For the Korean pulled pork: Remove the pork from the refrigerator 30 minutes before cooking.
- Whisk together the soy sauce, gochujang, hoisin, ketchup, vinegar, honey, sesame oil, five-spice powder and pepper until smooth. Rub the pork with the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.
- Prepare the Caja China according to manufacturer's directions. Cook until the pork reaches 190 degrees F, 3 to 3 1/2 hours. Remove the pork, place in a baking pan, tent with foil and let the pork rest for 20 minutes. Reserve the juices for the BBQ sauce.
- For the Korean BBQ sauce: Heat the oil in a medium high-sided saute pan. Add the shallots and cook until soft. Whisk in the reserved juices from the pork, the chicken stock, ketchup, gochujang, honey, soy sauce and five-spice powder and cook until slightly reduced. Remove from the heat, add the vinegar and sesame oil.
- For the Asian slaw: Whisk together the vinegar, honey, sesame oil, and soy sauce until the honey is dissolved. Add the peas, carrots, cabbage and sesame seeds. Toss to combine; season with salt and pepper. Cover and refrigerate until cold, at least 1 hour.
- For serving: Using tongs, pull the pork into bite-size bits. Toss with the BBQ sauce. Mound some slaw on the bottoms of the buns. Top with the pork and the top bun.
ASIAN PULLED PORK SANDWICHES
My Asian pulled pork is a happy flavor mashup of Vietnamese pho noodle soup and a banh mi sandwich. It's one seriously delicious slow-cooker dish. -Stacie Anderson, Virginia Beach, Virginia
Provided by Taste of Home
Categories Lunch
Time 7h14m
Yield 18 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the first 7 ingredients until blended. Place roast in a 4- or 5-qt. slow cooker. Pour sauce mixture over top. Cook, covered, on low until pork is tender, 7-9 hours., Remove roast; cool slightly. Skim fat from cooking juices. Coarsely shred pork with 2 forks. Return pork to slow cooker; heat through. Using tongs, serve pork on rolls, adding toppings as desired. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Serve as directed.
Nutrition Facts : Calories 350 calories, Fat 12g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 703mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 1g fiber), Protein 23g protein.
ASIAN SHREDDED PORK SANDWICHES
On cool-weather weeknights, the slow cooker is our friend. The plums might surprise in these juicy pork sandwiches, but they add a little sweetness and make the meat extra tender. -Holly Battiste, Barrington, New Jersey
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- Mix first 11 ingredients. In a large skillet, heat oil over medium-high heat. Brown roast on all sides., Place carrots in a 4- or 5-qt. slow cooker. Add roast; pour plum mixture over top. Cook, covered, on low until pork is tender, 6-8 hours., Remove pork; shred with 2 forks. Skim fat from carrot mixture; stir in pork and heat through. Serve on rolls with cabbage. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 637 calories, Fat 21g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 864mg sodium, Carbohydrate 85g carbohydrate (17g sugars, Fiber 5g fiber), Protein 34g protein.
DIRTY SOUTH KOREAN PULLED PORK SANDWICH
Provided by Food Network
Categories main-dish
Time P1DT6h40m
Yield 12 servings
Number Of Ingredients 27
Steps:
- For the pulled pork: Rub the pork butt with the salt and brown sugar in a shallow pan. Cover and refrigerate for at least 24 hours.
- Preheat the oven to 225 degrees F. Pour out and discard the excess liquid from the pan. Roast the pork, uncovered, until the internal temperature reaches 180 degree F, about 6 hours.
- While the pork is roasting, make the quick pickles, kimchi slaw and Korean BBQ sauce.
- For the quick pickles: Cut the cucumber into 1/8-inch-thick slices and mix with the salt, sugar and chile flakes in a bowl. Refrigerate until ready to use
- For the kimchi slaw: Roughly chop the kimchi and mix with the mayonnaise in a bowl. Refrigerate until ready to use.
- For the Korean BBQ sauce: Blend the garlic, ginger, soy sauce, gochujang, brown sugar, vinegar, sesame oil, black pepper, red pepper flakes and onions together in a food processor until well combined.
- Remove the pork from the oven and pull into shreds with a fork while still hot. Put the pork in a large bowl, pour over the Korean BBQ sauce and mix well.
- To prepare the sandwiches: Put some shredded pork on a roll, top with some kimchi slaw and finish with some quick pickles. Repeat with the remaining rolls and serve.
- Cut the cabbage into 1-inch slices, put in a large container, sprinkle with the salt and add about 12 cups (3 quarts) of cold water so the cabbage is just covered. Cover with plastic wrap and refrigerate for 24 hours.
- Drain the cabbage and mix with the red pepper powder, fish sauce, ginger, garlic and sugar. Store in an airtight mason jar.
Tips:
- Choose the right cut of pork: Pork shoulder (also known as pork butt) is the best cut for pulled pork sandwiches because it is well-marbled and flavorful. It will also hold up well to the long cooking time.
- Use a flavorful rub: A good rub will help to flavor the pork and create a crispy crust. Some popular ingredients for a pulled pork rub include brown sugar, chili powder, cumin, and paprika.
- Cook the pork slowly and low: Pulled pork is best cooked slowly and low over indirect heat. This will help to tenderize the meat and make it fall apart easily.
- Use a meat thermometer to ensure the pork is cooked through: The internal temperature of the pork should reach 195 degrees Fahrenheit before it is safe to eat.
- Let the pork rest before shredding it: Letting the pork rest for a few minutes before shredding it will help to keep it moist and juicy.
- Serve the pulled pork on soft, fluffy buns: The best buns for pulled pork sandwiches are soft and fluffy, so they can soak up the juices from the pork.
- Top the sandwiches with your favorite toppings: Some popular toppings for pulled pork sandwiches include coleslaw, barbecue sauce, and pickles.
Conclusion:
Pulled pork sandwiches are a delicious and easy-to-make meal that is perfect for any occasion. With a little planning and preparation, you can make a delicious pulled pork sandwich that your family and friends will love. So what are you waiting for? Give this recipe a try today!
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