Recipe courtesy of Ryan Lamon and Diana Lamon
3 hr 15 min
15 min
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. It has not been tested for home use.


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