Pulled Pork Sandwich (Bahn Mi)

Directions

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   1.
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   Heavily salt and pepper the pork butt.
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   2.
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   Rub with cushed garlic.
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   3.
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   Sear pork butt on grill (or in a saute pan) over high heat with oil, until browned on all sides.
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   4.
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   After completely seared, place in a Dutch oven and add onion, peeled and cut in quarters.
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   5.
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    Peel and core apples, cut in quarters, and place in Dutch oven with pork.
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    6.
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    Add half of the sherry wine.
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    7.
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    Cover and cook at 350 degrees F for 2 1/2 hours.
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    8.
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    While pork is cooking, peel and shred carrots and place in a bowl with half of the cider vinegar and sugar.
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    9.
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    Refrigerate and allow carrots to pickle.
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    10.
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    Slice radishes very thin and place in small bowl with water and refrigerate.
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    11.T o make the chili mayo, mix the mayo and chili sauce and set aside until sandwich is assembled.
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    12.
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    When pork is done, remove from oven and shred pork using 2 forks, pulling apart pork butt until you have a pulled-pork consistency.
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    Be sure to shred the onions and apples as well.
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    13.
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    To the cooked and pulled pork, add the remaining cider vinegar, remaining sherry wine, Worcestershire sauce, red pepper, parsley and combine.
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    14.
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    Cover and let sit for 15 minutes 15.
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    To assemble sandwich, slice baguette in half and spread with chili mayo.
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    16.
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    Place a layer of the sliced radishes on top of that.
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    17.
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    Drain carrots and place large handful on top of radishes.
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    18.
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    Top with pork mixture.
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    19.
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    Add a layer of cilantro.
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    This was inspired by a traditional Vietnamese sandwich loved in the native land.
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    Num Pang restaurant in Manhattan was where we first tried this delight.