Thai-Inspired Sticky Pork Sandwich
Thai-Inspired Sticky Pork Sandwich
Ingredients
For the Pork
- 3 pounds pork butt, bone-in or boneless
For the Sticky Pork Marinade
- 1 cup hoisin sauce
- 1/2 cup soy sauce
- 2 tablespoons fish sauce
- 1/4 cup brown sugar
- 4 garlic, cloves, minced
- 2 tablespoons fresh ginger, grated
- 1 tablespoon five-spice powder
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 lime, juiced
For the Bang Bang Sauce
- 1 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha, or to taste
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt, as needed
- 1/4 teaspoon black pepper, freshly ground, as needed
For the Sandwich Assembly
- 4 sesame seed buns, toasted
- 1/2 cup carrots, finely shredded
- 1/2 cup daikon radish, finely shredded
- 1/4 cup fresh cilantro leaves
Instructions
- 1
In a large bowl, combine the hoisin sauce, soy sauce, fish sauce, brown sugar, minced garlic, grated fresh ginger, five-spice powder, rice vinegar, sesame oil, and the juice from 1 lime. Whisk until all ingredients are well mixed.
⏱️ 10 min
- 2
Score the fat cap of the pork butt in a diamond pattern. This helps the marinade penetrate better and renders the fat during cooking.
⏱️ 5 min
- 3
Rub the marinade all over the pork butt, ensuring it gets into the scored areas. Reserve about 1/4 cup of the marinade for later use.
⏱️ 5 min
- 4
Place the marinated pork in a large sealable bag or covered dish and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- 5
Preheat your smoker to 250°F. Use a wood that complements the marinade flavors, such as apple or hickory.
⏱️ 15 min•🌡️ 250
- 6
Place the marinated pork butt directly into the preheated smoker. Cook for approximately 8 hours, or until the internal temperature of the pork reaches 200°F. Maintain a consistent smoking temperature throughout the cooking process.
⏱️ 480 min•🌡️ 250
- 7
Once the pork is cooked, remove it from the smoker and let it rest on a cutting board, loosely covered with foil, for 1 hour to keep it warm and allow the juices to redistribute.
- 8
While the pork is resting, prepare the Bang Bang Sauce. In a small bowl, combine the mayonnaise, sweet chili sauce, sriracha, and fresh lime juice. Whisk until smooth. Taste and adjust the spiciness as desired. Season with salt and black pepper to taste.
⏱️ 5 min
- 9
After resting, use two forks to shred the pork. Discard any excess fat. Toss the shredded pork with the reserved 1/4 cup of marinade to enhance its flavor.
⏱️ 5 min
- 10
To assemble the sandwiches, lightly toast the sesame seed buns. Layer a generous amount of the sticky shredded pork onto the bottom bun. Top with finely shredded carrots, finely shredded daikon radish, and fresh cilantro leaves.
⏱️ 5 min
- 11
Drizzle a desired amount of the Bang Bang Sauce over the toppings and place the top bun to complete the sandwich. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Thai-Inspired Sticky Pork Sandwich
For the Pork
- 3 pounds pork butt, bone-in or boneless
For the Sticky Pork Marinade
- 1 cup hoisin sauce
- 1/2 cup soy sauce
- 2 tablespoons fish sauce
- 1/4 cup brown sugar
- 4 garlic, cloves, minced
- 2 tablespoons fresh ginger, grated
- 1 tablespoon five-spice powder
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 lime, juiced
For the Bang Bang Sauce
- 1 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha, or to taste
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt, as needed
- 1/4 teaspoon black pepper, freshly ground, as needed
For the Sandwich Assembly
- 4 sesame seed buns, toasted
- 1/2 cup carrots, finely shredded
- 1/2 cup daikon radish, finely shredded
- 1/4 cup fresh cilantro leaves
Instructions
- 1
In a large bowl, combine the hoisin sauce, soy sauce, fish sauce, brown sugar, minced garlic, grated fresh ginger, five-spice powder, rice vinegar, sesame oil, and the juice from 1 lime. Whisk until all ingredients are well mixed.
⏱️ 10 min - 2
Score the fat cap of the pork butt in a diamond pattern. This helps the marinade penetrate better and renders the fat during cooking.
⏱️ 5 min - 3
Rub the marinade all over the pork butt, ensuring it gets into the scored areas. Reserve about 1/4 cup of the marinade for later use.
⏱️ 5 min - 4
Place the marinated pork in a large sealable bag or covered dish and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- 5
Preheat your smoker to 250°F. Use a wood that complements the marinade flavors, such as apple or hickory.
⏱️ 15 min•🌡️ 250 - 6
Place the marinated pork butt directly into the preheated smoker. Cook for approximately 8 hours, or until the internal temperature of the pork reaches 200°F. Maintain a consistent smoking temperature throughout the cooking process.
⏱️ 480 min•🌡️ 250 - 7
Once the pork is cooked, remove it from the smoker and let it rest on a cutting board, loosely covered with foil, for 1 hour to keep it warm and allow the juices to redistribute.
- 8
While the pork is resting, prepare the Bang Bang Sauce. In a small bowl, combine the mayonnaise, sweet chili sauce, sriracha, and fresh lime juice. Whisk until smooth. Taste and adjust the spiciness as desired. Season with salt and black pepper to taste.
⏱️ 5 min - 9
After resting, use two forks to shred the pork. Discard any excess fat. Toss the shredded pork with the reserved 1/4 cup of marinade to enhance its flavor.
⏱️ 5 min - 10
To assemble the sandwiches, lightly toast the sesame seed buns. Layer a generous amount of the sticky shredded pork onto the bottom bun. Top with finely shredded carrots, finely shredded daikon radish, and fresh cilantro leaves.
⏱️ 5 min - 11
Drizzle a desired amount of the Bang Bang Sauce over the toppings and place the top bun to complete the sandwich. Serve immediately.
⏱️ 5 min