Korean Bo Ssam Sandwiches

For an incredible Korean style sandwich, we stacked tender shredded pork onto a gluten-free bun and layered it with red chili sauce, kimchi and creamy cilantro mayo.




  • 6-8 lb. pork butt (bone-in)
  • ¾ C. granulated sugar
  • ¾ C. kosher salt
  • 5 Tbsp. brown sugar

Gochujang Sauce

  • ¼ C. Korean (Gochujang) Red Chili Pepper Paste
  • 2 Tbsp. Fresh Ginger, ground
  • 1 Tbsp. Honey
  • 1 Tbsp. Soy Sauce
  • 2 tsp. Sesame Oil

Cilantro Mayo

  • ¼ C. Mayonnaise
  • 1 Tbsp. Cilantro, finely chopped
  • 1 tsp. Fresh Lime Juice


  • 2 C. Bo Ssam Pork, shredded
  • ¼ C. Korean Sauce
  • ¼ C. Cilantro Mayo
  • ½ Tbsp. Hoisin Sauce
  • 4 Canyon Bakehouse Hamburger Buns, toasted


  • Kimchi
  • Bread & Butter Pickles
  • Fresh Cilantro
  • Jalapeno Slices



  1. In a small bowl, combine the salt and sugars.
  2. Rub the mixture into the pork and cover with plastic wrap. Chill the roast overnight.
  3. Place the roast into a slow cooker and cook for 8-10 hours, until tender.
  4. Remove the roast from the cooker and place it in a large bowl to shred with forks.
  5. Once the meat is shredded, spoon drippings over the top or place it back in the cooker to keep warm.
  6. Whisk together the ingredients for the sauce. Optionally, add 1 Tbsp. water (or pork jus) until desired thickness is reached. Set aside.
  7. Combine the ingredients for cilantro mayo in a bowl and whisk until smooth.
  8. Scrape the bottom half of the toasted bun w/hoisin sauce and add about ¼ C. of the shredded meat.
  9. Top the shredded meat with Gochujang sauce.
  10. Layer the sandwich with pickles, kimchi, jalapeno and fresh cilantro as desired.
  11. Spread the top half of the toasted bun w/cilantro mayo and place it on the sandwich to finish. Serve immediately.