I’m a sucker for Vietnamese fusion. This Cochon de Lait Banh Mi is the perfect combination of bright, vibrant pickled vegetables with succulent slow roasted pork topped with cucumber and cilantro. Blue Plate mayonnaise came through with their newly released Hot and Spicy mayo to tie it all together!!! 

Ingredients 

Pork

• 1 Boston butt 
• 1 onion
• 5 cloves garlic 
• 1/2 stick butter 
• 1 cp chicken broth 
• Creole seasoning 
• Garlic powder 
• Italian herb blend 
• Salt 
• Black pepper

Sandwich 

• 1/2 daikon radish 
• 1 carrot 
• 1/2 onion 
• 1/2 tsp salt 
• 1/2 tbsp sugar 
• 1/4 cp rice wine vinegar 
• 1 English cucumber 
• Cilantro for garnish 
• Vietnamese bread 
• Blue Plate Hot & Spicy mayonnaise     

Directions

1. Trim pork roast and score fat cap. Season with above seasonings. Slice onion and crush garlic. Place in a Dutch oven with onions, garlic, chicken broth and butter.
2. Bake at 350 for 3 hours or until pork is pull apart tender. 
3. Thinly slice into strips: radish, carrots and onions. Add salt, sugar and vinegar. 
4. Toast bread and coat with spicy mayo. 
5. Load with pork and top with cucumber, pickled vegetables and cilantro.