Bulgogi-Flavored Pulled Pork Sandwiches

🥘 Ingredients

• Sriracha
  1 tsp
• brioche buns
  1
• bulgogi sauce
  1 oz
• butter
  1 tbsp
• cooking oil
  2 tsp
• cucumber
• mayonnaise
  2 tbsp
• mini cucumber
  1
• pepper
• pulled pork
  8 oz
• rice wine vinegar
  1 tsp
• salt
  1 tsp
• shredded red cabbage
  1 oz
• sugar
  4 tsp

🍳 Cookware

• medium bowl
• medium pan

1. 

   1

   Preheat oven to 400 degrees. (TIP: If you have a toaster oven, ignore this instruction—you’ll use it to toast the buns.) Wash and dry all produce. Trim and halve mini cucumber lengthwise; slice crosswise into ¼-inch-thick . In a medium bowl , toss cucumber , shredded red cabbage , rice wine vinegar , 1½ tsp sugar , and a pinch of salt . Set aside to pickle, stirring occasionally.

   mini cucumber: 1, cucumber, shredded red cabbage: 1 oz, rice wine vinegar: 1 tsp, sugar: 4 tsp, salt: 1 tsp
2. 

   2

   Tear pork and any large fat into pieces if needed. Heat a drizzle of cooking oil in a medium pan over medium heat. Add pulled pork , season with salt and pepper ; cook until lightly browned, ⏱️ 3 minutes . Stir in bulgogi sauce and ¼ cup water ( ⅓ cup for 4). Reduce heat and simmer until saucy, ⏱️ 2 minutes . Season to taste.

   cooking oil: 2 tsp, pulled pork: 8 oz, salt, pepper, bulgogi sauce: 1 oz
3. 

   3

   Meanwhile, make Sriracha mayo: combine mayonnaise and Sriracha to taste. Season with salt and pepper. Toast buns: halve brioche buns ( brioche buns ) and brush with melted butter (1 tbsp for 2, 2 tbsp for 4) on the cut sides. Toast in the toaster oven (or regular oven) until golden brown, ⏱️ 3 minutes . To serve, assemble opened, fill with pork and slaw, and top with mayo; enjoy.

   mayonnaise: 2 tbsp, Sriracha: 1 tsp, brioche buns: 1, butter: 1 tbsp