Time: 7 hours 10 minutes
Complexity: easily
Quantity: 12 slider sandwiches

These Chinese-inspired sandwiches with pork, pickled cucumbers and carrots, sweet and spicy mustard sauce, and sweet chili sauce will captivate everyone with their combination of flavors. The filling is pork shoulder, marinated for several hours in Chinese spices, then whole-baked in the oven until tender, juicy, and easily pulled apart along the grain. Also prepare two Asian sauces and quick pickled cucumbers and carrots specifically for this sandwich—let them rest for 30 minutes before they're ready to eat. Served on small, halved and toasted slider buns.

Ingredients:

Pork and marinade

• 1 boneless pork shoulder, fat cap scored in a mesh pattern (about 2.3 kg)
• 1/4 cup light brown sugar
• 2 tbsp. salt
• 1 tbsp. ground black pepper
• 1 tbsp Chinese 5-spice seasoning
• 1 tbsp garlic powder
• 1 tbsp. ground ginger
• 1 tbsp onion powder
• 12 slider buns
• Butter, for frying
• Sweet chili sauce, for serving, optional

Pickled cucumbers with carrots

• 2 tbsp. rice vinegar
• 1/4 cup sugar
• 2 tsp coarse salt
• 1 cup grated carrots
• 1 cup cucumbers, cut into half-moon slices
• 1 teaspoon red pepper flakes

Sweet and spicy mustard sauce

• 1/4 cup dried mustard
• 1/4 cup boiling water
• 2 tablespoons of honey
• 1 tbsp dark sesame oil
• 1 tbsp. vegetable oil
• 0.5 tsp coarse salt

Sweet chili sauce

• 0.5 tbsp. rice vinegar
• 1/4 cup brown sugar
• 1/4 teaspoon table salt
• 1 - 2 tbsp red pepper flakes
• 1 tbsp freshly grated ginger
• 1 clove of garlic, grated

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork, chili sauce, cucumbers, carrot, ginger root, black pepper, five spice seasoning, garlic powder, mustard powder, rice vinegar, sesame oil

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Preparation:

Step 1

• Pork and marinade:

  
  In a bowl, combine brown sugar, salt, black pepper, Chinese seasoning powder, garlic powder, ground ginger, and onion powder, then rub the mixture all over the pork. Place on a wire rack set on a baking sheet. Cover with plastic wrap and refrigerate for 2 hours, or better yet, overnight.
Step 2
• Preheat oven to 160°C. Position the rack on the middle shelf of the oven.
Step 3
• Remove the film from the meat and cover the pork with a sheet of parchment paper. Then seal the top with aluminum foil. Bake for 3 hours.
Step 4
• Remove from the oven, discard the foil and parchment, and drain any rendered fat. Return the pork to the oven and roast until the internal temperature reaches 95°C (205°F) on a meat thermometer and the pork is nicely browned, about 1.5 hours more. Transfer the pork to a large platter, cover with foil, and let rest for 20 minutes.
Step 5
• Using two forks or your hands, shred the warm pork into pieces. Brush the buns with butter and fry in a pan until golden brown.
Step 6
• Place desired amount of pork on the bottom halves of the buns, top with pickles and carrots, then mustard sauce and sweet chili sauce, if using.
  
  

  Sweet and Spicy Mustard Sauce:

  
  Mix mustard, water, honey, sesame oil and salt in a bowl until smooth.
  
  

  Sweet Chili Sauce:

  
  Combine the vinegar, sugar, and salt in a saucepan, bring to a boil, and simmer until the sugar and salt are completely dissolved. Simmer until the sauce has reduced by half and thickened, about 15 minutes. Add crushed red pepper, ginger, and garlic and serve.
Step 7

• Pickled cucumbers with carrots

  
  Combine 1 cup of water, vinegar, sugar, and salt in a saucepan. Bring to a boil and simmer until the sugar and salt dissolve. Remove from heat, add the carrots, cucumbers, and crushed red pepper, and let steep for at least 30 minutes.

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