The Greatest BBQ Pork Sandwich (American BBQ vs Korean Style)

Look I make a lot of sandwiches on this channel but that's not a bad thing, especially when we're talking BBQ pulled pork sandwiches two different ways. These two sandwiches, American BBQ and Korean BBQ are very special and they deliver an experience unlike any other.

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[Foranoda]

josh: "But do you know what else combines just as well as barbeque-sauce and Pulled Pork?"
me: "B-ROL--"
josh. "combining your home- and car-insurance"
me: D:

[sylviele]

Josh: pronounces gochujang and gochugaru correctly
Also josh: bul-go-jee
😭 papa

[arneroscam]

sandwiches can be any meal and if they look this good, they should be

[timothyogwynn]

Josh: "But do you know what else combines just as well barbecue sauce and pulled pork?"

Me: *"...B roll?"*

[dr_dua]

I'm not even Korean but his pronunciation of bulgogi is sending me😭😂

[elijahpipkin]

Being someone from Eastern North Carolina who cooks our barbecue, I'm always super critical of any video that claims to be making a North Carolina style sauce. I'll tell you right now, you did something that I've NEVER seen someone do and that's cook the sauce. I'm glad someone finally did it. That was a solid Lexington style (Western North Carolina) sauce, and I wouldn't turn away from it if offered. Also worth noting that you stayed away from white vinegar, which is equally impressive. I've seen too many people in cooking videos use it in the place of apple cider vinegar - it adds nothing but sourness for the sake of sourness, apple cider vinegar actually has flavor and is almost buttery in comparison.

The way you cooked the shoulder is great for home cooking, i'm not gonna be nitpicky about that. However, while you did admit the sandwich wasn't super traditional and I appreciate that, here's a two fold critique:

1: The slaw - I'm sure the slaw you made would have worked well for a thick and sweet Kansas City style sauce, but not for a North Carolina sauce. The beauty of a North Carolina barbecue sandwich is its "simplicity", but the key to that is balance. Vinegar cuts through the richness of the pork, the pepper brings a slight heat that offesets the sweetness brought by the sugar, which in turn cuts through the vinegar just enough to take take edge off. The addition of ketchup in the West further cuts the vinegar (as an Eastern North Carolinian, I like it just fine without the ketchup, maybe a little more red pepper flake, but that's an Eastern vs Western thing). The meat has to be able to stand on it's own, but as a sandwich, the slaw has to act as a complement to both the texture of the meat and the taste of the sauce. Simplicity is the key; no carrots or onions or purple cabbage. Green cabbage that's been fine diced rather than chopped into ribbons, a touch of apple cider vinegar, some mayo, salt, pepper, and a bit of white sugar. Sweet and creamy and light, almost like a sauce but not quite. This style of slaw is what is common in the Eastern half of the state, out West they add ketchup for a red slaw. Works well for them, but from and Eastern standpoint, it kinda defeats the purpose of the slaw all together.

2: The pickles. Far too much acid. Maybe some folks do it at home and I won't knock them for it because personal taste is subjective, but as far as what represents North Carolina barbecue sandwiches as a style, you won't find many, if any at all, old school barbecue joints in doing that.

[maiaismaya]

Joshua: American style and another secret style you'll see later
Video title: Oops were they not supposed to know..

[gilox]

I’ve been watching you since 75k followers and I’ve been always saying ‘this man needs WAY MORE attention’!!! I’m so happy to see your community grow day by day josh <3

[masterdillpickle]

I got irrationally homicidal every time he pronounced Bulgogi as "Bull go jee"

[ACho-ig]

that korean bbq is similar to jeh-yook-bokeum (제육볶음)! we normally thinly slice pork belly and pan-fry it with the sauce. looks

[jennypi]

I’m gonna be nitpicky here, but cilantro is not a part of Korean flavors/cuisine at all ever, it’s more southeast asian. You should’ve used minari or perilla. But whatever, still looks tasty!

[amywoznicki]

I never make comments but I have been living in North Carolina for 15 years (originally from the North East) I have to start by saying that I love your YouTube videos and i married a native North Carolinian. There are 3 types of pork barbecue in this state; eastern Carolina is mustard based, central is vinegar based and western is Smokey tomato bases. This is super important. Especially coming from a person that originally lived in a state ( Connecticut) that was all tomato based. You are a perfectionist like myself, I am just passing on info, . There really should be 4 sandwiches on this show . Love your work, keep up the great work. Not trying to be an a-hole.

[UCzvQ-ZA-uQcblCcvnQmQ]

can we just take a minute to appreciate papa’s consistency 🤩

[MrKellyclarksen]

I made the Korean bbq recipe and it is my favorite thing I ever made. there was dancing. thank you!!!

[Ysoie]

Dearest: bulgogi is “ghee, ” not “gee.” But yum to everything else!

[coffeeandrage]

Josh had me about to flip a desk when he said “Add one can of tomatoes…” when talking about making a solid NC sauce. 🤣 It was a good joke.

[kgtd]

Papa delivering as always! Just a disclaimer: Bulgogi is pronounced Bull-Go-Ghee as "bul" means fire or in this case grilled and "gogi" means meat.

[kittyfamily]

My left eye actually twitched hearing him pronounce bulgogi, and i didn't even realize a cared about it. Its no big deal but apparently my eye is offended

[TheSlavChef]

The Korean style is hitting me right in the heart

[SweetHands]

You should do a full video in southern accent 🤣🤣 7:15