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1.
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Heavily salt and pepper the pork butt.
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2.
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Rub with cushed garlic.
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3.
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Sear pork butt on grill (or in a saute pan) over high heat with oil, until browned on all sides.
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4.
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After completely seared, place in a Dutch oven and add onion, peeled and cut in quarters.
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5.
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Peel and core apples, cut in quarters, and place in Dutch oven with pork.
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6.
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Add half of the sherry wine.
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7.
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Cover and cook at 350 degrees F for 2 1/2 hours.
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8.
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While pork is cooking, peel and shred carrots and place in a bowl with half of the cider vinegar and sugar.
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9.
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Refrigerate and allow carrots to pickle.
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10.
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Slice radishes very thin and place in small bowl with water and refrigerate.
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11.T o make the chili mayo, mix the mayo and chili sauce and set aside until sandwich is assembled.
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12.
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When pork is done, remove from oven and shred pork using 2 forks, pulling apart pork butt until you have a pulled-pork consistency.
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Be sure to shred the onions and apples as well.
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13.
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To the cooked and pulled pork, add the remaining cider vinegar, remaining sherry wine, Worcestershire sauce, red pepper, parsley and combine.
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14.
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Cover and let sit for 15 minutes 15.
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To assemble sandwich, slice baguette in half and spread with chili mayo.
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16.
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Place a layer of the sliced radishes on top of that.
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17.
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Drain carrots and place large handful on top of radishes.
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18.
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Top with pork mixture.
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19.
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Add a layer of cilantro.
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This was inspired by a traditional Vietnamese sandwich loved in the native land.
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Num Pang restaurant in Manhattan was where we first tried this delight.
