Simple Way to Make Speedy Banh Mi (Vietnamese Pulled Pork Sandwich)

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The ingredients needed to make Banh Mi (Vietnamese Pulled Pork Sandwich):

1. Take Sandwiches
2. Get 1 Hoagie Buns (or more traditionally, a baguette)
3. Get 1 Mayonnaise
4. Make ready 1 English Cucumbers, peeled and sliced
5. Take 1 Cilantro sprigs
6. Get 1 Pulled Pork (see below)
7. Get 1 Pickled Daikon & Carrots (see below)
8. Prepare Pulled Pork
9. Make ready 1 each Pork Shoulder (Butt) Roast - 3 to 4 pounds
10. Get Dry Rub
11. Make ready 1/2 tbsp 5-Spice Powder
12. Take 1/2 tbsp Salt
13. Make ready 1 tbsp Black Pepper
14. Get 1 tsp Granulated Garlic
15. Get 1 tsp Tumeric
16. Prepare 1/2 tsp Corriander
17. Get 1/2 tsp Cayenne Pepper
18. Get 1 tbsp Turbinado (Raw) Sugar
19. Take Sauce
20. Get 1 tbsp Vegetable Oil
21. Prepare 2 tbsp Red Curry Paste
22. Take 1/2 tbsp Granulated Garlic
23. Take 1 tbsp Ground Ginger
24. Make ready 1 tbsp Ground Chili Paste
25. Get 1/4 cup Fish Sauce
26. Take 1/2 cup Sweet Chili Sauce
27. Take 2 tbsp Lime Juice
28. Take Pickled Daikon & Carrots (Do Chua)
29. Prepare 1/2 cup Seasoned Rice Vinegar
30. Get 1/2 cup White Vinegar
31. Prepare 1 cup Sugar
32. Take 2 tbsp Ground Chili Paste
33. Take 1 tbsp Cilantro, chopped
34. Take 4 oz Daikon, julienned (or radish)
35. Take 4 oz Carrot, julienned

Steps to make Banh Mi (Vietnamese Pulled Pork Sandwich):

1. Combine all ingredients for dry rub and mix thoroughly.
2. Apply dry rub liberally to pork roast.
3. Place pork in preheated smoker or grill set up for indirect cooking.
4. Cook at 225-250°F until meat reaches an internal temperature of 195-200°F.
5. While meat is cooking, prepare the Do Chua by placing all ingredients except the carrots and radish into a saucepan over low heat until the sugar has disolved.
6. Allow pickling liquid to cool, then poor over the julienned vegetables.
7. Allow to soak for at least 4 hours (overnight is better)
8. Prepare the sauce by placing the vegetable oil in a saucepan over med-high heat.
9. Add the curry paste and sautee for 3-5 minutes until fragrant.
10. Add the garilc, ginger, and chili paste and cook for 1 minute.
11. Add the lime juice, fish sauce, and sweet chili sauce and simmer until slightly thickened.
12. When the pork has finished cooking, remove from the smoker, and allow to rest for 15-20 minutes.
13. After resting, remove the bone and shred the pork with two forks, then ad sauce and mix thoroughly.
14. To assemble the sandwiches, lightly toast the bread or buns.
15. Spread mayonnaise on bun
16. Layer ingredients on the bread: English cucumbers, pulled pork, pickled daikon & carrots, cilantro sprigs.

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