Pressure-Cooker Bo Ssam Sandwiches

Total Time

Prep: 35 min. + chilling Cook: 1 hour + releasing


12 servings

Updated: Jul. 13, 2023
This will put all other pork sandwiches to shame. The Korean-inspired barbecue sauce provides a savory backdrop to the bright, fresh flavors of cilantro and pickles. The meat is unimaginably juicy with an aroma to die for. This is an hour-and-a-half version of the legendary eight-plus-hour bo ssam lettuce wraps. Don't skip the broiling step! That's where the pork fat and sugar transform the soft shreds into wonderful crispy bits. —Kelly Burnham, Palmdale, California
Pressure-Cooker Bo Ssam Sandwiches Recipe photo by Taste of Home


  • 1/2 cup plus 1/2 teaspoon kosher salt, divided
  • 1/2 cup sugar
  • 1 boneless pork shoulder butt roast (about 3 pounds)
  • 1/2 cup water
  • 1/2 cup barbecue sauce
  • 1/3 cup gochujang (Korean red pepper paste)
  • 1/4 cup packed brown sugar
  • 3 tablespoons cider vinegar
  • 1/2 cup mayonnaise
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • 12 brioche hamburger buns, split and toasted
  • Chopped lettuce, bread and butter pickle slices, thinly sliced jalapeno pepper and fresh cilantro leaves


  1. Combine 1/2 cup salt and sugar; rub onto all sides of roast. Wrap pork in foil; place in a shallow dish. Refrigerate overnight.
  2. Unwrap pork. Using a kitchen knife, scrape salt and sugar coating from roast; discard any accumulated juices. Transfer pork to a 6-qt. electric pressure cooker; add water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally for 15 minutes; quick-release any remaining pressure.
  3. Remove roast to a cutting board; let rest 15 minutes. Pour cooking liquid into a glass measuring cup and let fat rise to surface. Skim fat; discard. Reserve 1/2 cup cooking liquid; discard remaining cooking liquid. When cool enough to handle, shred meat with 2 forks. Place shredded meat in a foil-lined rimmed baking pan.
  4. Preheat broiler. In a small bowl, combine barbecue sauce and gochujang. Stir in brown sugar, vinegar and reserved cooking juices. Pour over pork; toss to coat.
  5. Broil 3-4 in. from heat until pork is crispy, 12-15 minutes, stirring occasionally. Combine mayonnaise, cilantro, lime juice and remaining 1/2 teaspoon salt; spread over cut sides of buns. Place pork mixture on bun bottoms. Top with lettuce, pickles, jalapeno and cilantro; replace bun tops.

Can you freeze Pressure-Cooker Bo Ssam Sandwiches?

Before broiling, freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently; add broth if necessary.

Nutrition Facts

1 sandwich: 464 calories, 22g fat (6g saturated fat), 101mg cholesterol, 1156mg sodium, 40g carbohydrate (17g sugars, 3g fiber), 25g protein.

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