Pressure-Cooker Bo Ssam Sandwiches

Name: Pressure-Cooker Bo Ssam Sandwiches
Prep time: 35 min
Cook time: 60 min
Total time: 1 h 35 min
Yield: 12 servings
Cuisine: Asia, Korean
Ingredients: 1/2 cup plus 1/2 teaspoon kosher salt, divided; 1/2 cup sugar; 1 boneless pork shoulder butt roast (about 3 pounds); 1/2 cup water; 1/2 cup barbecue sauce; 1/3 cup gochujang (Korean red pepper paste); 1/4 cup packed brown sugar; 3 tablespoons cider vinegar; 1/2 cup mayonnaise; 2 tablespoons minced fresh cilantro; 2 tablespoons lime juice; 12 brioche hamburger buns, split and toasted; Chopped lettuce, bread and butter pickle slices, thinly sliced jalapeno pepper and fresh cilantro leaves

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 35 min. + chilling Cook: 1 hour + releasing

By Taste Of Home Editorial Team

Recipe by Kelly Burnham, Palmdale, California

Tested by Alicia Rooker, RDN

Taste of Home's Editorial Process

Updated on Oct. 27, 2023

Here's an hour-and-a-half version of the legendary eight-plus-hour <i>bo ssam</i> lettuce wraps. The Korean-inspired barbecue sauce provides a savory backdrop for the bright, fresh flavors of cilantro and pickles. Don't skip the broiling step! That's where the pork fat and sugar transform the soft shreds into wonderful crispy bits. —Kelly Burnham, Palmdale, California

Can you freeze Pressure-Cooker Bo Ssam Sandwiches?

Before broiling, freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently; add broth if necessary.

TEST KITCHEN APPROVED

Pressure-Cooker Bo Ssam Sandwiches

Contest Winner

1 Reviews Add your review

Yield:12 servings

Prep:35 min

Cook:1 hour

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Ingredients

1/2 cup plus 1/2 teaspoon kosher salt, divided
1/2 cup sugar
1 boneless pork shoulder butt roast (about 3 pounds)
1/2 cup water
1/2 cup barbecue sauce
1/3 cup gochujang (Korean red pepper paste)
1/4 cup packed brown sugar
3 tablespoons cider vinegar
1/2 cup mayonnaise
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
12 brioche hamburger buns, split and toasted
Chopped lettuce, bread and butter pickle slices, thinly sliced jalapeno pepper and fresh cilantro leaves

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Directions

1
Combine 1/2 cup salt and sugar; rub onto all sides of roast. Wrap pork in foil; place in a shallow dish. Refrigerate overnight.

2
Unwrap pork. Using a kitchen knife, scrape salt and sugar coating from roast; discard any accumulated juices. Transfer pork to a 6-qt. electric pressure cooker; add water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally for 15 minutes; quick-release any remaining pressure.
3
Remove roast to a cutting board; let rest 15 minutes. Pour cooking liquid into a glass measuring cup and let fat rise to surface. Skim off fat; discard. Reserve 1/2 cup cooking liquid; discard remaining cooking liquid. When cool enough to handle, shred meat with 2 forks. Place shredded meat in a foil-lined rimmed baking pan.
4
Preheat broiler. In a small bowl, combine barbecue sauce and gochujang. Stir in brown sugar, vinegar and reserved cooking juices. Pour over pork; toss to coat.
5
Broil 3-4 in. from heat until pork is crispy, 12-15 minutes, stirring occasionally. Combine mayonnaise, cilantro, lime juice and remaining 1/2 teaspoon salt; spread over cut sides of buns. Place pork mixture on bun bottoms. Top with lettuce, pickles, jalapeno and cilantro; replace bun tops.