Slow-cooked pork shoulder practically melts into the Vietnamese-flavored cooking sauce as it stews in the pot. Layer it onto crusty baguettes or ciabatta rolls with shredded carrots, cucumbers, green onions and cilantro for a sandwich that's sweet and hot, crispy and crunchy. Serve with coleslaw or pineapple salsa.
1/2 cup packed brown sugar
1/2 cup Asian fish sauce
1/4 cup rice vinegar
6 garlic cloves, minced
1 small jalapeño chile, seeded, deveined, minced
4 lb. boneless pork shoulder, cut into 4-inch pieces
3/4 cup mayonnaise
1 tablespoon Sriracha hot sauce, or to taste
8 mini baguettes or ciabatta rolls, split, toasted
1 (10-oz.) pkg. julienned carrots
1 medium unpeeled seedless cucumber, thinly sliced*
1 cup thinly sliced green onions
1 cup coarsely chopped fresh cilantro
1. Combine brown sugar, fish sauce, vinegar, garlic and jalapeño in 5- to 6-quart slow cooker. Place pork in slow cooker; spoon sauce mixture over pork to coat.
2. Cook, covered, on high 4 to 5 hours or on low 8 to 10 hours or until pork is fork-tender. Meanwhile, whisk mayonnaise and hot sauce in small bowl until blended; cover and refrigerate until ready to serve.
3. Remove pork; skim fat from cooking juices. Shred pork with 2 forks; return to cooking juices in slow cooker. Reduce heat to low to keep warm. Spread bread with mayonnaise mixture; top with pork, carrots, cucumber, green onions and cilantro.
PER SANDWICH: 780 calories, 40.5 g total fat (11 g saturated fat), 49.5 g protein, 53.5 g carbohydrate, 130 mg cholesterol, 1965 mg sodium, 3 g fiber
TIP English cucumbers, also called hothouse or seedless cucumbers, are thinner and longer than regular cucumbers. They’re sold wrapped in plastic.