Look I make a lot of sandwiches on this channel but that's not a bad thing, especially when we're talking BBQ pulled pork sandwiches two different ways. These two sandwiches, American BBQ and Korean BBQ are very special and they deliver an experience unlike any other.

SUPPLIES USED:

Blender

Goghujang

Serving Size: 2-4

INGREDIENTS:

Seasoning Ingredients:

• 1 Tbsp (7 g) Spanish paprika

• 1 Tbsp (15 g) light brown sugar

• 1 Tbsp (7 g) garlic powder

• 2 tsp (6 g) onion powder

• 3 Tbsp (45 g) kosher salt

• 1 Tbsp (7 g) fresh ground black pepper

Pork Ingredients:

• 1 large bone-in Boston butt

• 1.5 cups (350 ml) apple cider

• 1/2 cup (120 ml) favorite beer

BBQ Sauce Ingredients:

• 2.5 Tbsp (40 g) dark brown sugar

• 1 tsp (3 g) ground white pepper

• 2 tsp (5 g) cayenne powder

• 1 Tbsp (12 g) kosher salt

• 2 Tbsp (30 g) ketchup

• 2 cups (480 ml) apple cider vinegar

Slaw Ingredients:

• 1/2 cabbage head, thinly sliced

• 2 carrots, julienned

• 1 red onion, peeled and thinly sliced

• 3 Tbsp (40 g) mayonnaise

• 2 tsp (10 g) dijon mustard

• salt to taste

• pepper to taste

• 3 Tbsp (30 g) apple cider vinegar

American BBQ Sandwich Assembly

• toasted buns

• pickles

• pulled pork

• coleslaw

Pork Bulgogi Ingredients:

• 2lbs (450 g) whole skinless pork belly

• 3-inch ginger knob, peeled

• 2-3 shallots, peeled

• 1 Asian pear, peeled and cheeked

• 7 garlic cloves

• 1/2 cup (125 g) gochujang

• 2 Tbsp (7 g) gochugaru

• 2 tsp (5 g) sesame oil, toasted

• 1 Tbsp (15 ml) sweet soy sauce

• 2 Tbsp (30 ml) dark soy sauce

• 2 Tbsp (30 ml) mirin

Sandwich Salad Ingredients:

• 1/2 daikon, peeled and julienned

• 1 English cucumber, julienned

• 2 carrots, julienned

• 1 serrano chile, thinly sliced

• 1 tsp (4 g) granulated white sugar

• 2 tsp (8 g) kosher salt

• 2 Tbsp (30 ml) unseasoned rice vinegar

Korean BBQ Sandwich Assembly

• toasted buns

• mayonnaise

• pork

• sandwich salad

• cilantro leaves

INSTRUCTIONS:

Seasoning Method:

1. In a small bowl, add in all ingredients.

2. Whisk to combine.

BBQ Pork Method:

1. Pat the Boston butt completely dry with paper towels. Season generously on all sides with seasoning.

2. Place in a smoker preheated to 250F for 4-5 hours or internal temperature reaches 160F.

3. In a roasting tray lined with foil, add the pork roast and pour in apple cider and beer. Wrap tightly.

4. Place back in the smoker and increase the temperature to 300F and cook for 3-4 more hours or until the internal temperature is 205F.

5. Remove and let the pork cool while still tightly wrapped in the foil for 45 minutes.

6. Remove the bone from the pork roast and using gloves shred the meat.

7. Add BBQ sauce to the desired taste.

BBQ Sauce Method:

1. In a medium saucepan, add and combine all ingredients.

2. Heat over medium heat until everything is dissolved.

3. Transfer to a bottle.

Coleslaw Method:

1. To a large bowl, add and combine all ingredients.

2. Toss all ingredients until thoroughly combined.

3. Season to taste with salt and pepper.

BBQ Sandwich Assembly:

1. Toast buns on both sides.

2. Add a layer of pickles and slaw.

3. Add a generous amount of pork and top with the top bun.

Bulgogi Method:

1. Cut the pork belly into strips and place it into a large bowl.

2. In a blender, add peeled ginger knob, peeled shallots, peeled Asian pear, garlic cloves, gochujang, gochugaru, toasted sesame oil, sweet soy sauce, dark soy sauce, and mirin.

3. Blend on high speed until smooth.

4. Pour sauce all over the pork belly slices. Toast to coat thoroughly. Cover and marinate in the refrigerator for 30 minutes or overnight.

5. Set on a wire rack in a foil-lined rimmed baking sheet and place in a 450F oven for 15-20 minutes.

6. Let cool slightly before assembly.

Sandwich Salad Method:

1. In a medium bowl, add in all ingredients.

2. Toss by hand until thoroughly combined.

Bulgogi Sandwich Assembly:

1. Toast buns on both sides.

2. Add kewpie mayonnaise to the bottom bun.

3. Add a thick layer of bulgogi pork.

4. Add a generous amount of sandwich salad.

5. Top with cilantro leaves and top with the top bun.