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

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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

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