Southern California Pulled Pork Sandwich

Total Time:
3 hr 15 min
15 min
Inactive Prep:
3 hr
8 sandwiches


  • 3 pounds pork shoulder, cut into thirds
  • Salt and ground pepper
  • 6 cups chicken stock
  • 3/4 cup fish sauce
  • 1 teaspoon dried Thai bird chiles, toasted
  • 8 French bread-style buns
  • One 8-ounce jar kimchi
  • 2 to 3 avocados, sliced


Sprinkle the pork with salt and pepper. Sear the pork shoulder in a pan on medium-high heat.

Combine the chicken stock, fish sauce and chiles in a stockpot. Bring to a gentle simmer. Add the pork, cover and braise until tender, 2 to 3 hours.

Shred the pork and grill over medium-high heat.

Add the pork to the buns. Top with kimchi and avocado slices.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.