Monthly Archives: February 2013

Korean Style Spicy Pulled Pork Sliders

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What do you bring to a Super Bowl party? Korean Style Spicy Pork Sliders of course! Six years ago when I was making my decision on where to go to graduate school, I had a few criterion.  One of them was the availability of Korean groceries.  I was pleasantly surprised that there was a well established Korean community in Atlanta with no less than 4 huge Korean grocery stores (H-Mart — the Korean version of Whole Foods)! I developed this recipe as a way to combine my love of southern food with my Korean heritage. The combination of sweet and spicy allows one to get a taste of Korean cuisine without causing a 5-alarm fire in your mouth! If you have leftovers, lose the bun and replace with corn tortillas and you have some tasty Korean tacos!

Korean Style Spicy Pulled Pork Sliders (makes 36 sliders)

Oven Roasted Pork Butt

6-7lb. pork butt

3 tbsp – smoky paprika
1 tbsp – granulated garlic
1 tbsp – brown sugar
1 tbsp – dry mustard
2 tbsp – coarse salt

36 slider buns

Combine the spices and rub all over the pork butt (do not trim fat from pork).  Wrap coated pork butt in plastic wrap and place in fridge for 12-24 hours.  Afterward, remove pork from the fridge and let come to room temperature (approximately one hour).  Next, preheat the oven to 300 degrees. Remove plastic wrap from the pork and place in a roasting pan.  Roast fat side up for 7 hours.  Remove roasting pan from oven and let the pork rest for 30 minutes (cover with foil).  One and a half hours prior to the pork being finished roasting, prepare the Asian Slaw and Spicy Korean Sauce.

Asian Slaw

1 medium – fresh daikon radish, peeled and thinly shredded

1 – English cucumber, thinly slicedIMG_0678

4 medium – carrots, peeled and thinly shredded

1 – red bell pepper, seeded and thinly sliced

½ cup – cilantro leaves (no stems)

6 tbsp – unseasoned rice vinegar

3 tsp – granulated sugar

½ tsp – salt

Shred the daikon radish and carrots using a food processor (longwise so you can have longer strips).  Finely slice the cucumber and red bell pepper using a food processor or mandolin.  Combine the rice vinegar, sugar, and salt in a large glass or plastic bowl.  Add the vegetables and cilantro, and then toss gently.  Put in the fridge.

Spicy Sauce

3 large – onions (cut in half and thinly sliced)

2 – jalapenos (seeded and minced)

12 large – garlic cloves (minced)

2 inches – peeled ginger (finely minced)

1 1/2 cups – Gochujang paste (there is no substitution for this Korean red pepper paste.  It can be found in

Asian grocery stores (e.g., H-Mart or online)

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½ cup – honey

3 cups – water

6 ounces – tomato paste

1 tbsp – vegetable oil

Heat a large saucepan on medium heat, sauté the first 4 ingredients in the vegetable oil until softened (approximately 5-7 minutes).  Combine the remaining ingredients and add to the saucepan.  Bring up to a boil, stirring constantly, and then reduce heat.  Simmer uncovered for 30 minutes and stir every few minutes to insure the sauce does not burn.  Take off heat.

After the pork has rested, use 2 forks to “pull” the pork (do not remove the charred pork bark). It’s the best part! Add the spicy sauce and gently combine.  If you would like more spice you can add extra gochujang paste.  You can keep the pork mixture warm in a crockpot on low.

Split apart the slider buns, top with spicy pork mixture and then top with slaw.

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