Miso-Sriracha BBQ Pulled Pork and Kimchi Sandwich

17 Mar

I have a whole mess of leftover ingredients from making soondubu jjigae a bit back that inspired the “barbecue sauce” for this pulled pork sandwich.  The pork is tender and juicy.  The miso-sriracha bbq sauce is salty and savory from the miso paste and soy, sweet from the brown sugar, and spicy from the sriracha.  Paired with the spicy and pungent fermented kimchi, this made for a sandwich that was an absolute explosion of flavor.

I had another sandwich for lunch sans-kimchi and served instead with some thinly sliced cucumbers and plain Greek yogurt and that was also really good.  Ditto to the pork reheated and used to top some polenta (one day I used creamy and cheesy polenta the next day, pan-friend, crispy polenta).  This is the perfect slow cooker meal, because you can make it one evening for dinner (in my case, on a Monday) and you’re set for lunch for the rest of the week.  The recipe below makes enough of everything for about half a dozen sandwiches, depending on how overstuffed you like things.

Miso-Sriracha BBQ Pulled Pork and Kimchi Sandwich

Miso-Sriracha BBQ Pork:

1 lb. pork shoulder or butt

1/2 recipe miso-sriracha bbq sauce (see below)

3 cloves garlic, smashed and peeled

3 1″ pieces of ginger, peeled and smashed

1 cup water

Add pork to slow cooker.  Pour miso-sriracha bbq sauce (see below) and water over pork.  Add garlic and ginger.  Cover and cook on low 6-8 hours.  If possible, occasionally (every 3 hours or so) remove cover and shred meat with fork.  Most of the miso-sriracha cooking liquid should be evaporated and/or absorbed by the pork.  Shred pork with forks completely and follow “Sandwich” instructions (see below).

Miso-Sriracha BBQ Sauce:

5 tbs. brown sugar

4 tbs. sriracha

3 tbs. white miso paste

1 tbs. soy sauce

2 tbs. sesame oil

2 tbs. rice wine vinegar

Whisk together all ingredients.

Sandwich:

4-6 buns

Miso-sriracha BBQ pork (see above)

1/2 miso-sriracha bbq sauce (see above)

1 1/2 cups kimchi, roughly chopped

2 tbs. sesame seeds

Mix together miso-sriracha bbq pork with remaining mio-sriracha bbq sauce.  Add sesame seeds and stir to combine.  If desired, toast hamburger buns in a broiler for 1-2 minutes or in a preheated cast iron pan.  Add desired amount of pork to the bottom bun.  Top with a few tbs. of kimchi.  Add top bun and serve immediately.

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