Thai · Serves 2
with Sriracha Mayo & Pickled Veggie Slaw
It’s tough to resist the saucy, tender texture and tangy flavor of pulled pork. Here, it stars in sandwiches that come together in just 15 minutes. For this lightning-speed meal, you’ll mix your slaw, warm your pulled pork with a bulgogi-flavored sauce, and pile it all onto toasted brioche buns. Just think: you’re that much closer to sandwich bliss.
Preheat oven to 400 degrees. (TIP: If you have a toaster oven, feel free to skip preheating—you’ll use it to toast the buns in step 3.) Wash and dry all produce.
Trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons.
In a medium bowl, toss together cucumber, cabbage, vinegar, 1½ tsp sugar (3 tsp for 4 servings), and a big pinch of salt. Set aside to pickle, stirring occasionally, until ready to serve.
Tear pulled pork* into smaller pieces if necessary.
Heat a drizzle of oil in a medium pan over medium heat. Add pork and cook, stirring, until warmed through, 2-3 minutes.
Stir in bulgogi sauce and ¼ cup water (1⁄3 cup for 4 servings). Bring to a boil, then reduce heat to low. Simmer until saucy, 1-2 minutes.
Meanwhile, in a small bowl, combine mayonnaise with Sriracha to taste. Season with salt and pepper to taste.
Place 1 TBSP butter (2 TBSP for 4 servings) in a separate small microwave-safe bowl. Microwave until melted, 30-40 seconds.
Halve buns. Brush melted butter onto cut sides.
Place cut sides up directly on oven rack (or in a toaster oven) and toast until golden brown, 3-5 minutes.
Divide buns between plates; spread Sriracha mayo onto cut sides of top buns. Fill buns with pork and a bit of slaw. Serve with remaining slaw on the side.
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