Gochujang Pulled Pork Sandwiches with Kimchi Slaw
Slow cooked pork shoulder in a sweet and spicy gochujang sauce, piled into soft buns with a crunchy kimchi slaw.
Made with Gochujang marinade and Kimchi and Homemade mayonnaise. Make a batch of the base first, then this takes minutes. Skip to the method
- Time4 hr 20
- LevelEasy
- Costabout £3.07 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make sure your gochujang marinade, kimchi and mayonnaise are ready (see the base recipes). Heat the oven to 150°C (130°C fan).
- 2
Season the pork with 1 tsp of salt. Heat the oil in a large casserole over a high heat and brown the pork for 3 to 4 minutes on each side. Take it out.
8 min - 3
Add the onion and cook for 3 minutes. Pour in the water, scraping up any browned bits, then return the pork. Cover with a tight lid.
- 4
Cook in the oven for 3 hours 30 minutes, until the pork pulls apart easily with a fork and is steaming hot all the way through.
210 min - 5
Lift the pork onto a board and shred it, discarding any large pieces of fat. Skim the fat from the juices, then boil the juices for 5 minutes with 120 ml of the gochujang marinade to make a sticky sauce. Toss the pork in it.
5 min - 6
Chop the kimchi. Mix it with the cabbage, carrot, mayonnaise and the last 60 ml of the gochujang marinade to make the slaw.
- 7
Split and warm the buns. Fill with pork and slaw and serve at once.
Tips
- The marinade is added to the cooked pork and juices, so it never sits with raw meat and is safe to eat.
- Pork shoulder is forgiving. If the meat still resists a fork, cook it for another 30 minutes.
- Toast the cut sides of the buns in a dry pan for extra crunch.
Storing and freezing
Cool the pork within 1 to 2 hours and keep in the fridge for up to 3 days, or freeze in portions for up to 3 months. Reheat until steaming hot all the way through. Make the slaw fresh.
Questions
Can I make it in a slow cooker?
Yes. Brown the pork, then cook on low for 8 hours with the onion and water. Shred and finish the sauce on the hob.
Can I make it gluten free?
Yes. Serve it in gluten free buns, in lettuce cups or on rice, and check that your kimchi and mayonnaise are gluten free.
How spicy is it?
Medium, with sweetness and a savoury edge. Using less marinade in the slaw keeps it milder for children.
More made with gochujang marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.