Pulled Pork Banh Mi Sandwich

In a large roasting pan, create a bed of aromatics by adding quartered onions, halved jalapeños, sliced ginger, peeled garlic cloves, and green onions.

Drizzle the aromatics with olive oil and season with coriander seeds, black pepper, salt, and Chinese five spice powder.

Add a large bunch of cilantro and the quartered lemons to the pan.

Place the pork shoulders on top of the aromatics.

Pour soy sauce over the pork and rub it evenly over the surface.

Generously season the pork with your favorite BBQ spice rub.

Cover the pan tightly with aluminum foil and roast in a preheated oven at 325°F (160°C) for 5-6 hours, or until the pork is fall-apart tender.

Once cooked, carefully remove the pork from the pan and set it aside.

Strain the cooking liquids from the pan through a fine-mesh sieve into a large container to create a jus.

Pour the strained jus into a saucepan and bring to a simmer over medium heat.

While the jus simmers, shred the pork using your hands or two forks.

Place the shredded pork into a large pan. Pour the hot jus over the pork and toss to combine, ensuring the meat is moist.

To make the pickled vegetables, combine julienned daikon and shredded carrots in a mixing bowl.

Pour rice vinegar and water over the vegetables, then add sugar. Mix thoroughly and set aside to pickle for at least 15-20 minutes.

To assemble the Banh Mi, slice a baguette or hoagie roll lengthwise, but not all the way through.

Spread a layer of mayonnaise on the inside of the bread.

Fill the roll with a generous amount of the pulled pork.

Top the pork with the pickled daikon and carrots, sliced cucumber, sliced fresh jalapeños, and fresh cilantro sprigs.

Slice the sandwich in half and serve immediately.