Makes about 12 to 15 sandwiches, with some leftover pork
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Step 1: Pork Rub Ingredients
3 tablespoons brown sugar
2 tablespoons kosher salt
2 tablespoons black pepper
1 tablespoon garlic powder
1 tablespoon ginger powder
1 teaspoon cayenne pepper
3 tablespoons fish sauce
One 5-pound boneless pork shoulder (I bought an 11 lb pork shoulder at Costco, and split it in half and froze the other half)
Step 2: Pork - Marinade Method
In a small bowl mix together brown sugar, salt, black pepper, garlic powder, ginger powder, cayenne pepper. Line a heavy roasting pan with aluminum foil. Place pork shoulder in a roasting pan. Carefully take rub mixture and rub it into the entire surface of the pork shoulder, covering all sides. With the fat side up, drizzle fish sauce all over the surface. Cover and refrigerate over night, allowing seasonings to soak in.
Step 3: Pork - Roasting Method
Remove pork from refrigerator, and allow to come to room temperature about 45 minutes before roasting. Preheat oven to 400. Roast the pork for about 1 hour and 30 minutes, turning once; the pork is done when an instant-read thermometer inserted in the thickest part registers 165°. Let rest for 30 minutes before slicing thinly.
Step 4: Pickled Carrot and Daikon - Ingredients
1 cup distilled white vinegar
1/2 cup granulated sugar
1 teaspoon table salt
2 cups coarsely shredded carrots (about 8 carrots)
2 cups coarsely shredded daikon root (about 2 medium daikon)
Step 5: Pickled Carrots and Daikon - Method
In a large container, mix together vinegar, sugar and salt. Allow to dissolve. Add carrots and daikon. Cover and refrigerate at least one hour. (Good for four days.)
Step 6: Sandwich Assembly Ingredients
12 ciabatta rolls or 3 long baguettes, split lengthwise
2 cups cilantro leaves
3 jalapenos, thinly sliced
Step 7: Sandwich Assembly
If the bread seems soft, a bit of toasting may be in order. After bread is toasted, on both sides, spread a bit of mayo. Layer on pork. daikon carrot pickle, cilantro, and jalapenos. Top with the other bread. Bite and enjoy!