Korean Pulled Pork Sandwich with Asian Slaw

Ingredients

• 1 teaspoon five-spice powder chinese
• 2 teaspoons five-spice powder chinese
• 2 tablespoons canola oil 
• 1 large carrots julienned
• 2 inch ginger fresh finely grated peeled
• 4 cloves garlic finely chopped
• 2 tablespoons korean honey citron tea paste 
• 3 tablespoons korean honey citron tea paste if you want it spicier
• 0.5 teaspoon ground pepper black
• 3 tablespoons hoisin sauce 
• 1 tablespoon honey or sugar
• 2 tablespoons r honey 
• 2 tablespoons honey 
• 0.5 cup catsup 
• 3 tablespoons catsup 
• 8 servings kosher salt and pepper black freshly ground
• 2 tablespoons soya sauce light
• 1 cup chicken stock see low sodium
• 0.5 cup soya sauce low sodium
• 1 tablespoon soya sauce low-sodium
• 0.5 head napa cabbage shredded finely
• 5 pound pork butt trimmed
• 0.3 cup rice vinegar 
• 2 tablespoons rice vinegar 
• 3 tablespoons rice vinegar 
• 1 tablespoon sesame oil toasted
• 1 teaspoon sesame oil toasted
• 2 tablespoons sesame oil toasted
• 8 servings sesame hamburger buns soft
• 2 tablespoons sesame seed toasted
• 2  shallots diced finely
• 4 ounces snow peas julienned

Equipment

• frying pan
• whisk
• baking pan
• aluminum foil
• tongs

Directions

1. Remove the pork from the refrigerator 30 minutes before cooking.
2. Whisk together the soy sauce, gochujang, hoisin, ketchup, vinegar, honey, sesame oil, five-spice powder and pepper until smooth. Rub the pork with the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.
3. Prepare the Caja China according to manufacturer's directions. Cook until the pork reaches 190 degrees F, 3 to 3 1/2 hours.
4. Remove the pork, place in a baking pan, tent with foil and let the pork rest for 20 minutes. Reserve the juices for the BBQ sauce.
5. Heat the oil in a medium high-sided saute pan.
6. Add the shallots and cook until soft.
7. Whisk in the reserved juices from the pork, the chicken stock, ketchup, gochujang, honey, soy sauce and five-spice powder and cook until slightly reduced.
8. Remove from the heat, add the vinegar and sesame oil.
9. Whisk together the vinegar, honey, sesame oil, and soy sauce until the honey is dissolved.
10. Add the peas, carrots, cabbage and sesame seeds. Toss to combine; season with salt and pepper. Cover and refrigerate until cold, at least 1 hour.
11. For serving: Using tongs, pull the pork into bite-size bits. Toss with the BBQ sauce. Mound some slaw on the bottoms of the buns. Top with the pork and the top bun.