Bulgogi-Flavored Pulled Pork Sandwiches

🥘 Ingredients

• black pepper
  1 tsp
• brioche buns
  2 unit
• bulgogi sauce
  2 tbsp
• butter
  1 tbsp
• cooking oil
  1 tbsp
• mayonnaise
  2 tbsp
• mini cucumber
  1 unit
• pulled pork
  12 oz
• rice wine vinegar
  2 tbsp
• salt
  1 tsp
• shredded red cabbage
  2 c
• sriracha
  1 tsp
• sugar
  1½ tsp
• water
  ¼ cup

🍳 Cookware

• oven
• medium bowl
• medium pan
• small bowl
• small microwave-safe bowl
• oven rack

1. 

   1

   rice wine vinegar bulgogi sauce mini cucumber mayonnaise brioche buns shredded red cabbage sriracha pulled pork cooking oil sugar butter salt black pepper water

   rice wine vinegar: 2 tbsp, bulgogi sauce: 2 tbsp, mini cucumber: 1 unit, mayonnaise: 2 tbsp, brioche buns: 2 unit, shredded red cabbage: 2 c, sriracha: 1 tsp, pulled pork: 12 oz, cooking oil: 1 tbsp, sugar: 1½ tsp, butter: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp, water: ¼ cup
2. 

   2

   Preheat oven to 400°F. Wash and dry all produce. Trim and halve mini cucumber lengthwise, then slice crosswise into ¼-inch thick half-moons. In a medium bowl , toss together cucumber, shredded red cabbage, rice wine vinegar, sugar, and a big pinch of salt. Set aside to pickle, stirring occasionally, until ready to serve.
3. 

   3

   Tear pulled pork into smaller pieces if necessary. Heat a drizzle of cooking oil in a medium pan over medium heat. Add pork and cook, stirring, until warmed through ⏱️ 2 minutes . Stir in bulgogi sauce and water. Bring to a boil, then reduce heat to low. Simmer until saucy ⏱️ 1 minutes .
4. 

   4

   Meanwhile, in a small bowl , combine mayonnaise with sriracha to taste. Season with salt and black pepper to taste. Place butter in a separate small microwave-safe bowl . Microwave until melted ⏱️ 30 seconds . Halve brioche buns. Brush melted butter onto cut sides. Place cut sides up directly on oven rack and toast until golden brown ⏱️ 3 minutes .
5. 5

   Divide buns between plates. Spread Sriracha mayo onto cut sides of top buns. Fill buns with pork and a bit of slaw. Serve with remaining slaw on the side.