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Korean Smoked Pulled Pork Sandwiches

Korean Smoked Pulled Pork sandwiches with Gochujang Honey Mustard and Kimchi Slaw made with Chairman’s Reserve® Meats Pork Shoulder.

by Chef Brad Prose

This recipe was made in partnership with Tyson Fresh Meats Foodservice.

Kimchi Slaw


  • Napa cabbage
  • 2 cups Shredded carrots
  • 1 cup Radishes
  • 1 cup Kimchi, drained
  • 1 cup Mayo
  • 2 tbsp. Kimchi juice
  • 2 tbsp. Mirin
  • Zest of 1 lime
  • Toasted sesame seeds
  • Cilantro


  1. Slice the cabbage in half and remove the core. Dice up the cabbage into fine strands for the slaw.
  2. Combine the rest of the ingredients and season to taste with salt as needed.
  3. Prepare this the day before if possible to allow the flavors to combine.

Gochujang Honey Mustard Sauce


  • 1/2 cup Gochujang
  • 4 tbsp. Dijon
  • 1 ½ tbsp. Soy
  • 1 ½ tbsp. Honey
  • 2 tsp. Sesame oil
  • Apple cider vinegar to thin it out


  1. Mix together.

Pulled Pork


  • Chairman’s Reserve® Meats Pork Shoulder
  • 1 tbsp. Black peppercorns
  • 1 tbsp. Yellow mustard seeds
  • 1 tsp. Cumin seeds
  • 1 tsp. Coriander seeds
  • 1 tsp. Fennel seeds
  • 1/3 cup Kosher salt
  • 1/4 cup Paprika
  • 1/4 cup Brown sugar
  • 1/4 cup White sugar
  • 3 tbsp. Gochugaru
  • 1 tsp. Chipotle powder
  • 2 tsp. Granulated garlic
  • Apple cider for spritzing
  • Kimchi juice for finishing


  1. Toast the peppercorns, mustard, cumin, coriander, and fennel seeds on a dry skillet at medium heat for a few minutes until aromatic. Remove from heat and allow them to cool.
  2. Add to a spice grinder and grind to a medium coarseness. Combine with the rest of the spices to make the seasoning blend.
  3. Preheat the smoker to 265°F. Season the pork shoulder on all sides generously with the rub. Place it in the smoker and let it cook for 3 hours undisturbed.
  4. After 3 hours have passed, spritz with apple cider vinegar every 45 minutes for the next 5 hours.
  5. When the fat cap has started to split and it’s been about 8 hours total, spritz one final time and wrap with heavy-duty aluminum foil. Increase the heat to 285°F in the smoker and cook for another 2 hours, or until it’s about 200°F internal temperature.
  6. Remove the pork shoulder and keep it in the foil while it rests for an hour. Shred when ready to serve with the sauce and slaw on sandwiches.