Southern California Pulled Pork Sandwich

Name: Southern California Pulled Pork Sandwich
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT3H15M0.000S
Yield: 8 sandwiches
Ingredients: 3 pounds pork shoulder, cut into thirds; Salt and ground pepper; Salt and ground pepper; 6 cups chicken stock; 3/4 cup fish sauce; 1 teaspoon dried Thai bird chiles, toasted; 8 French bread-style buns; One 8-ounce jar kimchi; 2 to 3 avocados, sliced

Recipe courtesy of Ryan Lamon and Diana Lamon

Show: Food Truck Face Off

Episode: Food Truck Face Off

Southern California Pulled Pork Sandwich

0 Reviews

Level: Easy
Yield: 8 sandwiches
Nutritional Analysis

Per Serving

Serving Size

1 of 20 servings

Calories

284

Total Fat

17

Saturated Fat

5

Carbohydrates

15

Dietary Fiber

3

Sugar

3

Protein

17

Cholesterol

50

Sodium

1113

Total: 3 hr 15 min
Active: 15 min

Level: Easy
Yield: 8 sandwiches
Nutritional Analysis

Per Serving

Serving Size

1 of 20 servings

Calories

284

Total Fat

17

Saturated Fat

5

Carbohydrates

15

Dietary Fiber

3

Sugar

3

Protein

17

Cholesterol

50

Sodium

1113

Total: 3 hr 15 min
Active: 15 min

Ingredients

3 pounds pork shoulder, cut into thirds

Salt and ground pepper

6 cups chicken stock

3/4 cup fish sauce

1 teaspoon dried Thai bird chiles, toasted

8 French bread-style buns

One 8-ounce jar kimchi

2 to 3 avocados, sliced

Directions

Sprinkle the pork with salt and pepper. Sear the pork shoulder in a pan on medium-high heat.
Combine the chicken stock, fish sauce and chiles in a stockpot. Bring to a gentle simmer. Add the pork, cover and braise until tender, 2 to 3 hours.
Shred the pork and grill over medium-high heat.
Add the pork to the buns. Top with kimchi and avocado slices.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.