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1
Place the rings of onions in your slow cooker.
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2
Lightly rub the pork shoulder with small amount kosher salt and pepper and place in slow cooker.
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3
Brush on a generous layer of char siu sauce, coating evenly.
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4
Turn the slow cooker on low and leave on overnight or high, roughly 4-5 hours.
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5
In large bowl, combine the cabbages, rau rau, mint, basil and toss well.
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6
Season with nuoc mam cham to taste.
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7
For best results, allow the slaw to marinate for at least 30 minutes before serving.
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8
The slaw can also be made a day ahead of time.
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9
The longer the slaw marinates, the more liquid it releases--just drain this before serving.
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10
When the pork is done, it will easily fall apart with gentle pressure--remove the pork into a large mixing bowl and pull using tongs or forks.
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11
The pork will release a lot of fatty juices which you can discard--but we like to leave keep a small amount to mix in the pulled pork.
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12
Now add char siu sauce, 1-2 tbs at a time and coat the pulled pork well.
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13
Don't over do it--we like to keep extra char siu sauce on the side those who want more.
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14
Add the pulled pork to the toasted baguettes and drizzle additional char siu sauce if desired.
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15
Generously top with slaw and garnish with fried shallots.
