Saigon Sub

Yield: 4 servings
Time: 3 hours

Ingredients

2 lb pork shoulder, boneless

Braising Liquid
¼ c soy sauce
⅓ c water (see note)
¼ c chili garlic sauce (e.g. Cholula garlic hot sauce)
¼ c ketchup
¼ c white vinegar

Pickles
2 tbsp soy sauce
¼ c white vinegar
2 tbsp brown sugar
¼ c white wine
½ c cucumber (peeled and thinly sliced)

Sandwich
2 tbsp extra virgin olive oil
1 ea Italian party hero bread (cut in half lengthwise)
1 c mayonnaise
3 tbsp Sriracha hot sauce
¼ ea romaine lettuce head leaves
1 tbsp fresh mint leaves, minced
1 ea bunch fresh cilantro leaves

Directions

Season pork pieces with salt and pepper. Place in a braising pan and add 1/4 cup soy sauce, water, chili garlic sauce, ketchup, and 1/4 cup vinegar. Braise for about 2 1/2 hours, covered, until fork tender. Remove meat with a slotted spoon and “pull” with forks until shredded. Add braising liquid, to taste. Cool.

Mix the remaining 1/4 cup vinegar, brown sugar, wine and the remaining 2 tablespoons soy sauce. Add the cucumbers and marinate for 10 to 15 minutes.

Drizzle the olive oil on the bread. Brown lightly, if desired.

Spread the mayonnaise on the bread and drizzle with hot sauce. Arrange the meat on the bread, top with the lettuce, marinated cucumbers, mint, and cilantro. Slice in half and serve.

Chef’s Notes

If using a slow-cooker (e.g. Crock Pot), the water for the braising liquid can be reduced or omitted. Slow-cookers lose very little liquid to evaporation and the meat itself has a fair bit of water in it, so this additional water is largely unnecessary when using a slow-cooker.