BBQ Pork Sandwiches: American BBQ vs Korean Style
ID: 59a64b2b...
This recipe showcases two incredible styles of pork sandwiches: a traditional slow-smoked North Carolina-style pulled pork sandwich with a tangy vinegar sauce and coleslaw, alongside a savory, sweet, and spicy Korean Bulgogi-style pork belly sandwich topped with a fresh pickled vegetable salad.
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🍳 Cooking Flow
Prep and smoke the seasoned pork shoulder wrapped in foil with apple cider and beer until extremely tender. → Whisk the ingredients for the North Carolina vinegar sauce over medium heat until fully dissolved. → Make the cabbage slaw and sando salad for both sandwich styles respectively. → Blend the Korean bulgogi marinade, coat the sliced pork belly, and grill or roast until charred. → Toast the buns and assemble the sandwiches with their respective sauces, slaws, and pickles/cilantro.
Cooking Steps
Brief Cooking Order
Prep and smoke the seasoned pork shoulder wrapped in foil with apple cider and beer until extremely tender. → Whisk the ingredients for the North Carolina vinegar sauce over medium heat until fully dissolved. → Make the cabbage slaw and sando salad for both sandwich styles respectively. → Blend the Korean bulgogi marinade, coat the sliced pork belly, and grill or roast until charred. → Toast the buns and assemble the sandwiches with their respective sauces, slaws, and pickles/cilantro.
Introduction
This recipe showcases two incredible styles of pork sandwiches: a traditional slow-smoked North Carolina-style pulled pork sandwich with a tangy vinegar sauce and coleslaw, alongside a savory, sweet, and spicy Korean Bulgogi-style pork belly sandwich topped with a fresh pickled vegetable salad.
Step 1
【American Pulled Pork】Make the dry rub by combining Spanish paprika, light brown sugar, garlic powder, onion powder, kosher salt, and freshly ground black pepper in a small bowl. Whisk until fully incorporated.
Step 2
【American Pulled Pork】Pat the bone-in Boston butt dry with paper towels, then apply the dry rub generously to all sides, rubbing it thoroughly into the meat.
Step 3
【American Pulled Pork】Place the seasoned pork in a preheated smoker at 250°F (120°C) for 4 to 5 hours, or until the internal temperature reaches 160°F (71°C).
Step 4
【American Pulled Pork】Transfer the pork to a foil-lined roasting tray. Pour in apple cider and beer, wrap tightly with aluminum foil, and return to the smoker at 300°F (150°C) for another 3 to 4 hours until tender (internal temperature of 205°F / 96°C). Let it rest in the foil wrap for 45 minutes.
Step 5
【American Pulled Pork】Prepare the vinegar-style BBQ sauce: combine dark brown sugar, ground white pepper, cayenne powder, kosher salt, ketchup, and apple cider vinegar in a saucepan. Whisk over medium heat until all ingredients are fully dissolved, then transfer to a squeeze bottle.
Ingredients List
Important Notes
Make sure to shred the pulled pork while it is still warm to make pulling easier.
Do not throw away the fat when shredding the pork shoulder; shredding the fat together with the meat adds immense flavor and moisture.
Slice the red onion as thinly as possible for the coleslaw to avoid overpowering raw onion bites.
For the Korean style pork belly, marinating overnight yields the deepest flavor profile.
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