Saigon BBQ Sandwich

• 4-1/2 lb Boston butt pork roast (also known as pork shoulder or pork butt, ideal for slow roasting)
• 1 tablespoon sesame oil (for brushing the roast)
• 1/3 cup water (to keep the pork moist during roasting)

For the Asian-inspired rub:

• 1/2 tablespoon salt
• 1/2 tablespoon garlic salt
• 1 teaspoon freshly ground black pepper
• 1-1/2 tablespoons sugar (to balance the savory and aid caramelization)
• 1 tablespoon Chinese 5-Spice powder (essential for authentic Asian flavor)
• 1/2 tablespoon ground ginger
• 1/2 teaspoon cayenne pepper (for a subtle warmth)

For the quick-pickled carrots and daikon:

• 3 or 4 medium carrots, about 1/2 lb, shredded or cut into thin matchsticks (ensure consistent size for even pickling)
• 1 small daikon radish, about 1/2 lb, shredded or cut into thin matchsticks (provides a unique crispness and mild peppery flavor)
• 2 cups warm water
• 2 tablespoons sugar
• 1 tablespoon salt, or more to taste
• 2 tablespoons rice vinegar (for authentic tangy flavor)

For the savory Banh Mi sauce:

• 2 tablespoons toasted sesame oil (adds depth and nuttiness)
• 1/2 cup onion, finely chopped
• 3 cloves garlic, very finely chopped
• 2 tablespoons fresh ginger, very finely chopped
• 3/4 cup tomato sauce
• 2 tablespoons soy sauce (for umami and saltiness)
• 2 tablespoons water
• 3 tablespoons rice vinegar (adds a tangy brightness)
• 1/4 cup Thai sweet chili sauce (adds sweetness and mild heat)

For assembling 8 delicious sandwiches:

• Baguettes or hoagie rolls, enough for 8 sandwiches, sliced lengthwise (choose fresh, crusty rolls that are soft on the inside)
• Chicken liver paté, optional – see recipe notes for alternatives. While optional, it adds a crucial layer of richness.
• Mayonnaise (a thin layer adds creaminess and binds flavors)
• 1 English cucumber, thinly sliced (for refreshing crunch)
• 1/2 sweet onion, thinly sliced (adds a mild sweetness and aromatic bite)
• 2 jalapeño peppers, seeded and thinly sliced (adjust to your spice preference)
• 1 bunch fresh cilantro (essential for its bright, herbaceous flavor)

• Step 1: Prepare Your Oven. Preheat your oven to a low and slow 225°F (107°C). This low temperature is crucial for achieving incredibly tender, fall-apart pulled pork.

Start the slow-roasting process for the pork:

• Step 2: Prepare the Pork Roast. In a small bowl, thoroughly mix all the ingredients for the rub: salt, garlic salt, black pepper, sugar, Chinese 5-Spice powder, ground ginger, and cayenne. If desired, trim any excessively large pieces of exterior fat from the Boston butt pork roast. Generously pat the rub mixture over all sides of the pork, ensuring it’s evenly coated. Place the seasoned pork, uncovered, into a Dutch oven or a heavy roasting pan. Roast in the preheated oven for 1 hour. This initial uncovered roasting helps to develop a flavorful crust.
• Step 3: Continue Slow Roasting. After the initial hour, carefully remove the Dutch oven from the oven. Brush the pork roast with the tablespoon of sesame oil, which will add a nutty aroma and help with moisture. Add 1/3 cup of water to the bottom of the Dutch oven. Cover the Dutch oven tightly with its lid or aluminum foil and return it to the oven for an additional 5-1/2 to 6 hours, or until the pork is exceptionally tender and can be easily pulled apart with a fork. A general guideline for roasting time is approximately 90 to 100 minutes per pound, but always check for tenderness as oven temperatures can vary. The goal is to let it cook slowly until it practically melts.

While the pork is cooking, prepare the essential pickled carrots and daikon:

• Step 4: Make the Pickling Liquid. In a glass measuring cup or bowl, stir together the warm water, sugar, and salt until they are completely dissolved. Once dissolved, stir in the rice vinegar. This creates a balanced sweet, salty, and tangy pickling brine.
• Step 5: Pickle the Vegetables. Place the shredded or matchstick-cut carrots and daikon radish in a clean glass dish or jar. Pour the prepared pickling liquid over them, ensuring the vegetables are fully submerged. Cover the dish tightly and refrigerate for at least 4 hours. For best results and to ensure even pickling, stir the vegetables once halfway through the chilling time. Before assembling your sandwiches, drain the pickled vegetables thoroughly to remove excess liquid. These vibrant, tangy pickles are a hallmark of Banh Mi and provide a crucial textural and flavor contrast.
• Step 6: Shred the Pork. Once the pork is cooked to perfection and fork-tender, carefully transfer it to a large platter or cutting board. Allow it to cool for a few minutes until it’s comfortable enough to handle. Using two dinner forks, begin to shred the meat into bite-sized pieces. As you shred, remove and discard any large chunks of fat that remain. The goal is succulent, easily manageable pieces of pork. Reserve approximately half of the shredded meat for another delicious use (it’s fantastic in tacos, stir-fries, or even just as a side dish!). Place the remaining half into a large mixing bowl, ready for the sauce.

Prepare the flavorful Banh Mi sauce:

• Step 7: Cook the Sauce Base. Heat the 2 tablespoons of toasted sesame oil in a small saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until it softens, which should take about 2 minutes. Next, add the very finely chopped garlic and fresh ginger. Continue cooking, stirring frequently, for another 2 minutes until the aromatics are soft and wonderfully fragrant. Do not let them brown too much.
• Step 8: Finish the Sauce. Pour in the tomato sauce, soy sauce, water, rice vinegar, and Thai sweet chili sauce into the saucepan. Bring the mixture to a gentle simmer and cook for an additional 2 minutes, allowing the flavors to meld and slightly thicken. This creates a rich, complex sauce that coats the pulled pork beautifully. Once done, add this freshly prepared sauce directly to the large bowl containing your shredded pork. Toss the pork thoroughly with the sauce until every piece is evenly coated, ensuring maximum flavor in every bite.

Assemble your authentic Pulled Pork Banh Mi sandwiches:

• Step 9: Assemble the Sandwiches. Take your chosen baguette or hoagie roll, which should be sliced lengthwise but not all the way through, forming a hinge. On one side of the sliced baguette, spread approximately 2 tablespoons of chicken liver paté (if using). On the other side, spread a thin, even layer of mayonnaise. Next, generously line the sandwich with slices of fresh cucumber, sweet onion, and jalapeños. Fill the baguette with a generous portion of the sauced pulled pork. Top this with a mound of your tangy pickled carrots and daikon, and a generous sprinkle of fresh cilantro. Serve your masterpiece immediately to enjoy the ultimate combination of warm, tender pork, crisp vegetables, and fresh herbs in a crusty roll.