-
1
In a small skillet, toast the white and black peppercorns over moderately high heat until fragrant, about 1 minute.
-
2
Transfer them to a work surface and using the side of a heavy knife, coarsely crack the peppercorns; transfer to a large, deep bowl.
-
3
Add the kosher salt and the brown sugar, then add the serrano chiles, garlic and one-third of the jalapenos.
-
4
Stir in the warm water until the sugar and salt are dissolved.
-
5
Add the pork and enough cold water to submerge the roast.
-
6
Cover and refrigerate overnight.
-
7
Preheat the oven to 400.
-
8
Drain the pork and pat dry, then transfer to a roasting pan.
-
9
Let the pork return to room temperature.
-
10
Roast the pork for about 1 hour and 15 minutes, turning once; the pork is done when an instant-read thermometer inserted in the thickest part registers 165.
-
11
Let rest for 30 minutes before slicing thinly.
-
12
Meanwhile, in a medium bowl, combine the white vinegar, granulated sugar and table salt and stir until dissolved.
-
13
Add the carrots and let stand until softened, about 30 minutes.
-
14
Drain well.
-
15
Spread the cut sides of the rolls with mayonnaise and layer the sliced pCte on the bottom halves.
-
16
Top with roasted pork, cucumber, cilantro leaves, pickled carrots and the remaining sliced jalapenos.
-
17
Sprinkle lightly with the soy sauce and close the sandwiches.
-
18
Cut the ciabatta rolls in half or the baguettes in thirds and serve with hot sauce.
