Recipe courtesy of Ryan Lamon and Diana Lamon

Southern California Pulled Pork Sandwich

  • Level: Easy
  • Total: 3 hr 15 min
  • Active: 15 min
  • Yield: 8 sandwiches
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3 pounds pork shoulder, cut into thirds

Salt and ground pepper

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 


  1. Sprinkle the pork with salt and pepper. Sear the pork shoulder in a pan on medium-high heat.
  2. 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.
  3. Shred the pork and grill over medium-high heat.
  4. Add the pork to the buns. Top with kimchi and avocado slices.