The Greatest BBQ Pork Sandwich (American BBQ vs Korean Style)

In a small bowl, add the paprika, brown sugar, garlic and onion powders, salt and pepper. Mix to combine.

Using paper towels, pat the pork butt dry, the season generously all over with the dry rub.

Smoke for 4-5 hours or until the internal temperature of the pork reaches 160°F (71°C). Remove the pork butt and increase the temperature of the smoker to 300℉ (149℃).

Line the bottom and sides of a large roasting or baking pan with aluminum foil. Add the smoked pork butt and pour in the apple cider and beer. Wrap the pan tightly with foil and return the pork butt to the smoker to smoke for 3-4 more hours or until the internal temperature is 205℉ (96℃).

Remove from the smoker and, while still wrapped, allow the pork to rest at room temperature for 45 minutes.

Unwrap the pork and remove the bone. Using gloved hands, shred the very tender meat.

Add and incorporate the BBQ sauce to desired taste.

Season with salt, to taste.

Add all ingredients to a medium saucepan. Whisk together and bring to a simmer over medium heat, stirring to ensure the sugar is fully dissolved.

Remove from the heat and cool slightly before transferring to a squeeze bottle. Set aside until ready to use.

To a large bowl, mix together the cabbage, carrot and onion.

Add the mayonnaise, mustard, salt, pepper and apple cider vinegar. Toss to thoroughly combine and evenly coat the slaw. Adjust seasoning, if needed.

Set aside if serving immediately or hold in the refrigerator until ready to use.

Arrange a single layer of sliced pickles on the bottom half of a toasted bun.

Top with a heaping mound of slaw.

Finish with generous helping of BBQ pulled pork.

Crown with the top bun.

Cut the pork belly into  ½” (12mm)-thick strips and place in a large bowl. Set aside.

To make the bulgogi marinade, add all ingredients except the pork into a blender. Puree until smooth and then pour the marinade over the pork. Toss to fully coat.

Cover with plastic wrap and marinate in the refrigerator for 30 minutes or overnight.

Preheat the oven to 450°F (232°C).

Line a baking sheet with aluminum foil then set a cooling rack on top.

Arrange the marinated pork on the cooling rack and roast in the oven for 15-20 minutes until cooked through and perfectly charred. Alternatively, grill on a gas or charcoal grill over medium-high heat until cooked through and lightly charred. Remove from the heat and set aside to cool slightly before assembly.

In a medium bowl, add all ingredients and toss to combine.

Set aside to use immediately or store in an airtight container in the refrigerator.

Spread kewpie mayonnaise on the bottom bun.

Add a thick layer of bulgogi pork.

Add a generous amount of slaw.

Top with cilantro leaves and crown with the top bun.