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1
For the pulled pork: Rub the pork butt with the salt and brown sugar in a shallow pan.
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2
Cover and refrigerate for at least 24 hours.
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3
Preheat the oven to 225 degrees F. Pour out and discard the excess liquid from the pan.
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4
Roast the pork, uncovered, until the internal temperature reaches 180 degree F, about 6 hours.
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5
While the pork is roasting, make the quick pickles, kimchi slaw and Korean BBQ sauce.
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6
For the quick pickles: Cut the cucumber into 1/8-inch-thick slices and mix with the salt, sugar and chile flakes in a bowl.
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7
Refrigerate until ready to use
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8
For the kimchi slaw: Roughly chop the kimchi and mix with the mayonnaise in a bowl.
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9
Refrigerate until ready to use.
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10
For the Korean BBQ sauce: Blend the garlic, ginger, soy sauce, gochujang, brown sugar, vinegar, sesame oil, black pepper, red pepper flakes and onions together in a food processor until well combined.
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11
Remove the pork from the oven and pull into shreds with a fork while still hot.
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12
Put the pork in a large bowl, pour over the Korean BBQ sauce and mix well.
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13
To prepare the sandwiches: Put some shredded pork on a roll, top with some kimchi slaw and finish with some quick pickles.
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14
Repeat with the remaining rolls and serve.
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15
Cut the cabbage into 1-inch slices, put in a large container, sprinkle with the salt and add about 12 cups (3 quarts) of cold water so the cabbage is just covered.
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16
Cover with plastic wrap and refrigerate for 24 hours.
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17
Drain the cabbage and mix with the red pepper powder, fish sauce, ginger, garlic and sugar.
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18
Store in an airtight mason jar.
