Subj : T.O.H. Daily Recipe - 237
To   : All
From : Dave Drum
Date : Sun Oct 22 2023 15:24:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pressure-Cooker Bo Ssam Sandwiches
 Categories: Pork, Bbq, Herbs, Breads, Chilies
      Yield: 12 servings
 
    1/2 c  + 1/2 ts kosher salt;
           - divided
    1/2 c  Sugar
      3 lb Boneless pork shoulder butt
           - roast
    1/2 c  Water
    1/2 c  Barbecue sauce
    1/3 c  Gochujang
    1/4 c  Packed brown sugar
      3 tb Cider vinegar
    1/2 c  Mayonnaise
      2 tb Minced fresh cilantro
      2 tb Lime juice
     12    Brioche hamburger buns;
           - split, toasted

MMMMM--------------------------ADD-ONS-------------------------------
           Chopped lettuce
           Bread & butter pickle slices
           Thin sliced jalapeno pepper
           Fresh cilantro leaves
 
  Combine 1/2 cup salt and sugar; rub onto all sides of
  roast. Wrap pork in foil; place in a shallow dish.
  Refrigerate overnight.
  
  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.
  
  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 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.
  
  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.
  
  Broil 3" - 4" 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.
  
  Kelly Burnham, Palmdale, California
  
  Makes: 12 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Nothing is fool-proof to a sufficiently talented fool.
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