Sriracha Pulled Pork Bahn Mi

Remember item 14 on my 30-before-30 list? “To Cook Something That Takes More Than One Day”? Well folks, I’ve scratched it off the list (a couple of times, if you include my home-made bread from last-last week).

Months and months ago I came across Matt Bites’ post about Sriracha Pulled Pork from the Sriracha cookbook. I knew the very moment I saw it that I was going to have to make it. The only problem? It requires way-advance planning because it takes more than one day. Yup. Pretty much the perfect answer to item 14.

I decided to make this pulled pork on the last night we spent at Sam and Graham’s because these guys love their Sriracha (so much so that they went as Soy Sauce and Sriracha for halloween last year). They also had two pork butts in their freezer. Perfect.

I couldn’t figure out what to serve with my pulled pork, but it came to me in a flash: Bahn Mi (or for those of you who aren’t fluent in Vietnamese: vietnamese subs). These delicious french/south-east asian sandwiches were sriracha pulled pork’s perfect twist to a southern favourite.
meal for my 30-before-30 list.
The night before you want to eat your pulled pork, you need to brine it. Some of you might say “oh… only a brine… that’s not a real two day meal”. To you I say “my list… my rules”. Woohoo! And brine-ing’s not super fast, either.

The next morning you wake up, prepare your pork with a sriracha mustard rub, and pop it into the slowcooker on low, where it will stay for the next 12 hours. You read that right. 12 hours. Then you want your pork to cool for 45 minutes before you pull it. And next time I would heat it in the sriracha sauce for 30 minutes. So you basically need to be cooking about 14 hours before you are going to eat supper.

Before dinner, prepare your accoutrements (for bahn mi traditionally julienned carrots, julienned cucumber, and cilantro. I made some pickled red onions to up the “pulled porkyness” of the meal.

Butter your baguettes with soy-sauce butter and broil them till they are crispy.

Then, it is simply a matter of making your banh mi and enjoying. YUM!

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