Ingredients
Scale
For the shredded pork:
- A 2 – 3 lb. pork shoulder roast
- 1/2 cup hoisin sauce
- About 4 cloves of garlic
- 1 medium onion, peeled and sliced thin
For the pickled veggies:
- 2 cups distilled white vinegar
- 1/4 cup sugar
- 2 Tablespoons pickling salt
- 2 cups julienned daikon (or regular) radish
- 1 1/2 cups matchstick carrots
- 1/4 of an onion, sliced very thin
- 1 English cucumber, cut into slices and then chopped to make half-moon shapes
To sauce the pork:
- 1 teaspoon avocado oil
- 2 medium onions, peeled & chopped
- 4 cloves garlic
- 2 Tablespoons grated fresh ginger
- 1/3 cup finely chopped carrots
- 1/4 cup of the cooking liquid from the pork
- 1/2 cup hoisin sauce
- 1 – 2 Tablespoons fish sauce
For the sandwich:
- 6 –8 large hoagie buns
- Sriracha mayonnaise or Japanese Yum Yum sauce (recipe here)
- Fresh cilantro leaves
- Chopped roasted peanuts
Instructions
- Preheat the oven to 325 F. Line the bottom of a rimmed roasting pan with aluminum foil and set the pork on the foil. Rub it all over with hoisin sauce, making sure to end with the fatty side of the pork up. Top the pork with onions and garlic.
- Use another sheet of foil to cover the top of the pork and fold/pinch the sides together so the pork is sealed in aluminum foil. Set the pork in the oven and bake for 45 minutes per pound. Remove the pork from the oven and let sit 30 – 60 minutes without opening the foil.
- While the pork is cooking, make the pickled veggies. Mix the veggies together and pack them tightly into a jar (or two). Heat the vinegar, sugar and salt over medium high heat until boiling. Pour the boiling water over the veggies. Cover and let sit for at least an hour.
- Once the pork is done and has rested, take the onions from the top of the pork and chop them up. Then use two forks to shred the pork, removing any fatty tissue as you go.
- Heat a large saute pan over medium heat. Add the avocado oil and swirl to coat, then stir in the chopped onions and cook for 4 – 6 minutes or until the onion is very soft and translucent. Add the garlic, ginger and carrots and cook a couple more minutes. Stir in the cooking liquid, hoisin sauce and fish sauce, then stir in the shredded pork, coating it in the sauce. Stir in the reserved onions as well.
- To make the sandwich: Toast the hoagie buns if desired, then spread both sides with sriracha mayo or Japanese Yum Yum sauce. Add a generous serving of the pork and top with the pickled veggies (drained), a sprinkle of cilantro and a sprinkle of chopped roasted peanuts. Enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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