Pork Banh Mi Sliders

• Meat

  • 1 (2 lb. pork shoulder

• Produce

  • 1 cup Carrot
  • 1 Cilantro
  • 1/2 Cucumber
  • 8 cloves Garlic
  • 2 tbsp Ginger
  • 2 Jalapenos
  • 2 cups Radishes
  • 1 White onion

• Condiments

  • 1 cup Mayonnaise
  • 2 tbsp Sriracha
  • 1/2 cup Tamari or soy sauce

• Baking & Spices

  • 1 tbsp Black pepper
  • 2 tbsp Brown sugar
  • 2 tsp Cayenne pepper
  • 2 tbsp Five-spice powder
  • 5 tbsp Kosher salt
  • 3 tbsp Sugar

• Oils & Vinegars

  • 1 Grapeseed or other neutral oil
  • 1 1/4 cup Rice vinegar
  • 1 Sesame oil
  • 1 tsp Sesame oil, toasted
  • 1 cup White vinegar

• Bread & Baked Goods

  • 8 Slider buns

• Liquids

  • 3/4 cup Water

Found on thatsquareplate.com

Description

Ingredients

• 1 (2 lb.) pork shoulder
• 2 tablespoons five-spice powder
• 2 teaspoons cayenne pepper
• 2 tablespoons brown sugar
• 3 tablespoons kosher salt
• 1 tablespoon black pepper
• Grapeseed or other neutral oil
• Sesame oil
• 8 cloves garlic, minced
• 2 tablespoons minced ginger
• 1/2 c. tamari or soy sauce
• 1/4 c. rice vinegar
• 3/4 c. water
• 1 white onion, sliced into thin rings (1/8-inch)
• 2 cups shredded radishes*
• 1 cup shredded carrot
• 1/2 cucumber, sliced into thin half moons
• 1 cup rice vinegar
• 1 cup white vinegar
• 3 tablespoons sugar
• 2 tablespoons kosher salt
• 1 cup mayonnaise
• 2-3 tablespoons Sriracha
• 1 tsp. toasted sesame oil
• 8-12 Slider buns
• 2-3 jalapenos, seeded & thinly sliced
• Cilantro, coarsely chopped

Directions

• Preheat oven to 275 degrees F. Mix five spice, salt, pepper, cayenne, and brown sugar together, and generously rub pork shoulder until coated. Heat a Dutch oven over medium-high heat, pour a few tablespoons of grapeseed oil in the dutch oven, and let it heat up. Sear your pork shoulder on every side. Meanwhile, heat sesame oil over medium-high heat in a large pan, add the garlic and saute for a minute or two until fragrant. Add the ginger and saute a minute more. Add tamari, rice vinegar and water and cook a few minutes more. Add the sauce to the Dutch oven with the pork, and scatter onion slices around the shoulder. Place the Dutch oven into the preheated oven and cook for 2 1/2 to 3 1/2 hours until tender. Remove pork and slice or shred for sandwiches, and add back to the Dutch oven (with the flavorful sauce).
• In a medium bowl or large mason jar (or 2), mix radish, carrots, and cucumber. In a medium saucepan heat vinegar, salt, and sugar over medium-high heat. Once sugar is dissolved, pour over the mixed vegetables. Set aside or in fridge until ready to use.
• Whisk all ingredients together. Add to a squeeze bottle to make things easier.
• Brush buns with Sriracha mayonnaise and toast on a flat-top or hot pan (350 degrees F) for a few minutes until starting to brown (3-4 minutes). Add a few pieces of pork to each bun, and top with pickled vegetables, cilantro, jalapenos and a squeeze of more of the Sriracha mayonnaise.