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1
For the Korean pulled pork: Remove the pork from the refrigerator 30 minutes before cooking.
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2
Whisk together the soy sauce, gochujang, hoisin, ketchup, vinegar, honey, sesame oil, five-spice powder and pepper until smooth.
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3
Rub the pork with the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.
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4
Prepare the Caja China according to manufacturer's directions.
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5
Cook until the pork reaches 190 degrees F, 3 to 3 1/2 hours.
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6
Remove the pork, place in a baking pan, tent with foil and let the pork rest for 20 minutes.
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7
Reserve the juices for the BBQ sauce.
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8
For the Korean BBQ sauce: Heat the oil in a medium high-sided saute pan.
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9
Add the shallots and cook until soft.
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10
Whisk in the reserved juices from the pork, the chicken stock, ketchup, gochujang, honey, soy sauce and five-spice powder and cook until slightly reduced.
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11
Remove from the heat, add the vinegar and sesame oil.
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12
For the Asian slaw: Whisk together the vinegar, honey, sesame oil, and soy sauce until the honey is dissolved.
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13
Add the peas, carrots, cabbage and sesame seeds.
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14
Toss to combine; season with salt and pepper.
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15
Cover and refrigerate until cold, at least 1 hour.
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16
For serving: Using tongs, pull the pork into bite-size bits.
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17
Toss with the BBQ sauce.
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18
Mound some slaw on the bottoms of the buns.
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19
Top with the pork and the top bun.
