All the Bahn Mi for Me
Servings Prep Time
6 20 minutes
Cook Time Passive Time
10hours 9hours
Servings Prep Time
6 20 minutes
Cook Time Passive Time
10hours 9hours
Ingredients
dressing
Instructions
  1. OK , so I know what you’re thinking, 10 HOURS? Not minutes? Yes, it’s true, the pork does take a while to cook… but it doesn’t make this recipe hard. Getting intimidated over this recipe is like getting intimidated over crock pot chili. It takes a long time but is in no way complex. I put my pork in the oven in the morning and left the house all day. That’s low maintenance. Low, low, low maintenance.
  2. So here’s how you do it. First rinse your pork shoulder and dry it. Set on your roasting rack and coat on all sides with salt and pepper. Set the roasting rack in a pan and place into preheated 250 degree oven.
  3. While the pork is cooking you can pickle your veggies. To do this julienne your radish and cucumber like so
  4. And then add these and the pre shredded carrot to the vinegar, sugar and salt, mixing well and making sure that the liquid covers all the veggies. Store in the fridge until use.
  5. Also while waiting you can clean and dry your basil, cilantro and mint and chop your jalapeno and scallions,
  6. Next you can crush up your peanuts ( i do it in a ziplock baggie) and stir together your mayo and chili garlic sauce. Now all the prep is set.
  7. At the 8 hour mark pull the pork out of the oven and check for doneness. You know it’s done when a fork inserted into side shows very little resistance when twisted.
  8. Remove pork from oven and tent with foil. Let rest at room temperature for at least 15 minutes and up to 2 hours. Increase oven to 500°F and allow to preheat. Return pork to the oven and roast until skin is blistered and puffed, rotating every 5 minutes, about 20 minutes total. When this process is complete you will end up with this gorgeous, crunchy, crispy, golden perfection. Beauty thy name is pork butt.
  9. When the pork is cool enough to handle, start pulling it off the bone and placing into a bowl. Shred with two forks.
  10. Heat your baguettes and when crusty and hot (10 minutes in a 400 degree oven) slice and spread with mayo, layer on meat, add scallions, herbs, jalapeno, pickled veggies and peanuts.
  11. Now your sandwich is complete. I served mine with some kettle cooked chips. leah