A great pulled filling is a menu workhorse. Pile it into a roll, press it into a wrap, or stack it on a burger bun, and it does the job every time. The difference between a good one and a forgettable one is the sauce, and this version is mixed through with Karimix Gochujang BBQ Sauce, giving you smoky-sweet BBQ depth with a gentle, fermented chilli kick underneath. This recipe leans on Karimix Gochujang BBQ Sauce to bring it all together, and the same method works whether you're going pork, chicken, or a plant-based jackfruit option.

Here's how we put it together, along with the products we used from our range.

Why This Combination Works

Pulled meat is rich and mild on its own, so it needs a sauce with enough character to carry a whole sandwich. Karimix Gochujang BBQ Sauce brings sweetness, smoke, and a slow-building heat that clings to every shred rather than pooling at the bottom of the tray. Mixed through while the filling is hot, it soaks in and glazes at the same time. And because the sauce does the heavy lifting, the base can flex, pulled pork for richness, shredded chicken for something lighter, or jackfruit for a plant-based menu option, without changing the method at all.

What You'll Need

Serves 4 | Prep: 10 mins | Cook: 15 mins

• 1kg Plain Pulled Pork, warmed through Brayne & Price #57370 — Marinated Meats & Meat range
• Karimix Gochujang BBQ Sauce (2.5 Ltr), 6-8 tbsp to coat Brayne & Price #90162 — Mayonnaise & Sauce range
• 4 rolls, buns, or tortilla wraps, to serve
• Shredded cabbage or slaw, to top (optional)
• Spring onion, sliced, to finish (optional)
• Sesame seeds, to finish (optional)

Chicken option: swap the pork for shredded Plain Whole Roast Chicken Breast Fillet #55810, or shredded Hot & Spicy Chicken Fillet #12980 for extra heat.

Jackfruit option: use drained, shredded young green jackfruit in place of the pork, sautéed in a little oil for 8-10 minutes before adding the sauce.

A note on the extras: jackfruit, rolls, buns, and wraps aren't currently stocked lines at Brayne & Price, so these are ones to source from your usual supplier. The Pulled Pork, shredded chicken, and Karimix Gochujang BBQ Sauce carry the B&P side of the dish.

Method

1. Warm the base. Warm the Plain Pulled Pork in a pan over a medium heat until hot through and starting to catch slightly at the edges. For chicken, shred the fillets and warm in the same way. For jackfruit, sauté until lightly golden.

2. Add the sauce. Pour in the Karimix Gochujang BBQ Sauce a few spoonfuls at a time, stirring so every shred is coated. Keep adding until the filling is glossy and sticky but not swimming.

3. Let it tack up. Cook for a further 2-3 minutes, stirring, so the sauce thickens and clings to the filling.

4. Prep your carrier. Toast the rolls or buns, or warm the wraps, while the filling finishes.

5. Fill and finish. Pile the filling generously into your roll, burger bun, or wrap. Top with slaw, spring onion, and sesame seeds if using.

6. Serve. Serve immediately while the filling is hot and sticky, with extra warmed sauce on the side for dipping.

A Few Notes From the Kitchen

Add the sauce gradually, a filling that's coated is better than one that's drowned, and you can always add more at the end. The same filling works across a whole menu: sandwich for lunch, wrap for grab-and-go, burger for the evening service, and loaded over fries as a sharing plate. It also holds well in a bain-marie for service, just loosen with a splash of water if it tightens up.

The Plain Pulled Pork and Karimix Gochujang BBQ Sauce are available from Brayne & Price — visit brayneandprice.com to order.

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Other Products That Pair Well With Karimix Gochujang BBQ Sauce (#90162)

The Gochujang BBQ Sauce works across a whole menu. Here's what else from our range goes with it:

• Plain Pulled Pork (500g) #57360 — a smaller pack for lower-volume service
• Plain Pulled Ham Hock (1kg) #57350 — a smokier, saltier alternative base
• Hot & Spicy Chicken Wings (1.5kg) #13020 — toss in the sauce for a Korean-style BBQ wing
• Southern Fried Chicken Goujons (1kg) #13400 — a crisp, mild base for dipping or glazing
• Burger Slices (Kerrymaid) #27200 — melt over a pulled pork burger build
• Burger Sauce (1 ltr) #30890 — pair alongside for a double-sauce burger
• Burger Relish (1 ltr) #30910 — adds a tangy sweetness to a pulled filling burger
• Lutosa Chips Thick Cut (2.5kg) #16310 — pile the filling on top for loaded fries
• Battered Onion Rings (1kg) #16480 — a crunchy side, or stacked inside the burger
• Spicy Wedges (2.27kg) #16490 — a hearty base for loaded wedges
• Grated Mature Cheese (2kg) #27900 — melt over the filling for a cheesy finish

All available from brayneandprice.com.