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1
Mix the brown sugar, salt, pepper, five-spice powder, garlic powder, ground ginger and onion powder in a bowl, and then rub all over the pork.
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2
Place on a wire-racked baking sheet.
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3
Cover with plastic wrap and let it sit for 2 hours, or preferably overnight in the refrigerator.
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4
Preheat the oven to 325 degrees F with the oven rack in the middle position.
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5
Remove the plastic wrap and cover the pork with a layer of parchment paper.
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6
Then seal over the top with aluminum foil.
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7
Roast for 3 hours.
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8
Remove, uncover and drain any liquid fat.
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9
Return the pork to the oven and roast until the pork registers 200 degrees F on an instant-read thermometer and the pork is well browned, about 1 1/2 hours more.
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10
Transfer the pork to a large dish, cover with foil and let rest for 20 minutes.
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11
Sandwich Build: Using two forks or your hands, pull apart the warm pork into shreds and chunks.
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12
Butter and griddle the rolls until golden brown.
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13
Place ample quantities of pork on the bottom buns, then top with Pickled Cukes and Carrots and Sweet-and-Hot Mustard Sauce or Sweet Chile Sauce if desired.
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14
Bring 1 cup water, the vinegar, sugar and salt to a boil in a saucepan until the sugar and salt are dissolved.
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15
Take off the heat, and add in the carrots, cucumbers and crushed red pepper and let sit for at least 30 minutes.
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16
Mix the mustard, water, honey, sesame oil, vegetable oil and salt in a bowl until smooth.
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17
Bring the vinegar, sugar and salt to a boil in a saucepan and cook until dissolved.
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18
Simmer until thickened and reduced by half, about 15 minutes.
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19
Stir in the crushed red pepper, ginger and garlic, and serve.
