Pulled Pork Bánh Mì

Bánh Mì is a Vietnamese sandwich that frequently marries grilled meats with pickled and raw vegetables. This version is perfect for a picnic with friends. Makes 8 servings.

PORK
4–6    pounds pork shoulder roast
Spice Rub (recipe follows)
½      cup brown sugar
½      cup apple juice
3       tablespoons apple cider vinegar
2       loaves crusty French bread

SPICE RUB
If you have any of this left over, it’s good to use as seasoning salt. Proportions can be changed to taste.
2       tablespoons salt
4       tablespoons cayenne pepper
4       tablespoons black pepper
4       tablespoons paprika
1       tablespoon garlic powder
1       tablespoon onion powder
1       teaspoon dry mustard (I use Colman’s)
        
TOPPINGS
Sweet pickle slices
Cucumber slices
Thin onion slices
Shredded pickled carrot
Shredded pickled radish
Cilantro

1. On the day before your picnic, rub pork roast liberally with spice rub. Place in large pot, and rub with brown sugar. Add apple juice to the bottom of the pot; do not pour over roast. Cover and cook in 300ºF oven until meat pulls apart readily with a fork, 4–6 hours. The pork roast can also be cooked in a slow cooker or smoked on a grill.

2. Remove pork roast from oven; discard about three-quarters of the liquid, but keep enough to keep meat moist. Use two forks to shred the meat. Add apple cider vinegar, and toss with meat to mix. Cover and refrigerate overnight.

3. On the day of your picnic, warm pulled pork. At picnic spot, slice French bread loaves lengthwise, pull out some of the middle of the bread from both sides to form a trough. Fill trough with pulled pork and toppings; then press bread halves together slightly. Cut to individual serving sizes.