ITS FUSION OF FLAVORS!
Everyone in my family enjoyed these (kids had regular mayo and the vegetarian kid added lettuce and tomato, but still…)! I call it a win!
~ Michelle
– Season the pork shoulder with salt and pepper. Brown the pork on all sides. If not, no worries, skip this step. Stir together the jalapeno, ginger, garlic, soy sauce, vinegar, and brown sugar. Cover and cook on low for 8 hours.
– In a medium glass bowl, combine the vinegar, sugar and salt and stir until dissolved. Add the carrots and let it sit for about 30 minutes. Drain well and refrigerate until ready to use.
– Shred the meat. Strain and reserve the sauce, skimming any fat if necessary.
– To assemble the sandwich, slice the baguettes or rolls in half lengthwise. Spread a thin layer of mayonnaise (I like to spike mine with hot sauce) on the bottom half and if you like, some pate as well.
– Top with the pulled pork, cucumber, cilantro, pickled carrots and sliced jalapenos. Drizzle with reserved sauce and hot sauce. Close the sandwiches and enjoy.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...