HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBulgogi Flavored Pulled Pork Sandwiches
Bulgogi-Flavored Pulled Pork Sandwiches

Bulgogi-Flavored Pulled Pork Sandwiches

with Sriracha Mayo & Pickled Veggie Slaw

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It’s tough to resist the saucy, tender texture and tangy flavor of pulled pork. Here, it stars in sandwiches that come together in just 15 minutes. For this lightning-speed meal, you’ll mix your slaw, warm your pulled pork with a bulgogi-flavored sauce, and pile it all onto toasted brioche buns. Just think: you’re that much closer to sandwich bliss.

Tags:Easy Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Persian Cucumber

4 ounce

Shredded Red Cabbage

5 teaspoon

Rice Wine Vinegar

2 unit

Brioche Buns

(ContainsMilk, Eggs, Soy, Wheat)

8 ounce

Pulled Pork

4 ounce

Bulgogi Sauce

(ContainsSoy, Wheat)

2 tablespoon


(ContainsEggs, Soy)

1 teaspoon


Not included in your delivery

1 teaspoon

Cooking Oil

1.5 teaspoon


1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories910 kcal
Fat52 g
Saturated Fat17 g
Carbohydrate90 g
Sugar47 g
Dietary Fiber1 g
Protein27 g
Cholesterol155 mg
Sodium2060 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Bowl
Medium Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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• Preheat oven to 400 degrees. (TIP: If you have a toaster oven, feel free to skip preheating—you’ll use it to toast the buns in step 3.) Wash and dry all produce. • Trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. • In a medium bowl, toss together cucumber, cabbage, vinegar, 1½ tsp sugar (3 tsp for 4 servings), and a big pinch of salt. Set aside to pickle, stirring occasionally, until ready to serve.


• Tear pulled pork* into smaller pieces if necessary. • Heat a drizzle of oil in a medium pan over medium heat. Add pork and cook, stirring, until warmed through, 2-3 minutes. • Stir in bulgogi sauce and ¼ cup water (1⁄3 cup for 4 servings). Bring to a boil, then reduce heat to low. Simmer until saucy, 1-2 minutes.


• Meanwhile, in a small bowl, combine mayonnaise with Sriracha to taste. Season with salt and pepper to taste. • Place 1 TBSP butter (2 TBSP for 4 servings) in a separate small microwave-safe bowl. Microwave until melted, 30-40 seconds. • Halve buns. Brush melted butter onto cut sides. • Place cut sides up directly on oven rack (or in a toaster oven) and toast until golden brown, 3-5 minutes.


• Divide buns between plates; spread Sriracha mayo onto cut sides of top buns. Fill buns with pork and a bit of slaw. Serve with remaining slaw on the side.