Korean Pulled Pork Sandwiches with Caramel Apple Crumble
Ingredients
The Korean Pulled Pork
-
1
3-4 pound
Boston butt or pork butt
-
to taste
kosher salt and fresh ground black pepper
-
2
tablespoons
vegetable oil
-
1
medium
white onion, thinly sliced
-
2
Asian pears, stemmed, seeded and grated
-
5
cloves
garlic, chopped
-
1
14.5 ounce can
beef broth
-
1
cup
brown sugar
-
¾
cup
soy sauce
-
¾
cup
rice vinegar, not seasoned
-
¼
cup
Asian chili sauce
-
⅛
cup
sesame oil
The Caramel Apple Crumble Topping
-
1
Granny Smith apple, cored and thinly sliced
-
1
small
red apple, cored and thinly sliced
-
½
lemon, juiced
-
2
tablespoons
butter
-
¼
cup
brown sugar
-
¼
cup
cream
-
¼
cup
instant oats
-
½
teaspoon
cinnamon
-
a pinch
kosher salt
The Asian Slaw
-
1
12 ounce package
Chopped Asian Blend salad
-
4
green onions, whites and greens chopped
-
2
tablespoons
slivered almonds
-
1
tablespoon
black sesame seeds
-
1 ½
tablespoons
vegetable or grapeseed oil
-
6
tablespoons
seasoned rice vinegar
-
1
teaspoon
sesame oil
-
1 ½
teaspoons
sugar
-
2
teaspoons
light soy sauce
-
to taste
kosher salt and freshly ground black pepper
The Buns
-
8
rosette buns or other split white buns
Instructions
- Preheat the oven to 300°F.
- Season the pork butt with salt and pepper, then sear in oil until browned.
- Remove pork and cook onions, Asian pear, and garlic in the same pot.
- Nestle the pork back into the pot and add the broth mixture.
- Cover and cook in the oven for 4 hours until tender.
- Shred the pork and mix with some of the sauce.
- For the apple topping, cook apples with lemon juice, butter, and brown sugar, then add cream and oats.
- For the slaw, combine salad mix with green onions, almonds, and sesame seeds, then dress with the oil and vinegar mixture.
- Assemble the sandwiches with slaw, pulled pork, and caramel apple topping on the buns.
Nutrition Facts (estimated)
Servings
8
Calories
500
Total fat
20g
Total carbohydrates
60g
Total protein
25g
Sodium
800mg
Cholesterol
70mg
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