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1
Combine all ingredients for dry rub and mix thoroughly.
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2
Apply dry rub liberally to pork roast.
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3
Place pork in preheated smoker or grill set up for indirect cooking.
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4
Cook at 225-250F until meat reaches an internal temperature of 195-200F.
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5
While meat is cooking, prepare the Do Chua by placing all ingredients except the carrots and radish into a saucepan over low heat until the sugar has disolved.
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6
Allow pickling liquid to cool, then poor over the julienned vegetables.
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7
Allow to soak for at least 4 hours (overnight is better)
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8
Prepare the sauce by placing the vegetable oil in a saucepan over med-high heat.
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9
Add the curry paste and sautee for 3-5 minutes until fragrant.
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10
Add the garilc, ginger, and chili paste and cook for 1 minute.
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11
Add the lime juice, fish sauce, and sweet chili sauce and simmer until slightly thickened.
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12
When the pork has finished cooking, remove from the smoker, and allow to rest for 15-20 minutes.
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13
After resting, remove the bone and shred the pork with two forks, then ad sauce and mix thoroughly.
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14
To assemble the sandwiches, lightly toast the bread or buns.
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15
Spread mayonnaise on bun
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16
Layer ingredients on the bread: English cucumbers, pulled pork, pickled daikon & carrots, cilantro sprigs.
