Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Num Pang Pulled Pork Sandwich


  • Total Time: 4 hours
  • Yield: 8 1x

Ingredients

Scale
  • 8 Mini Baguettes/Rolls, halved and toasted
  • Carnitas (Pulled Pork), recipe below
  • Pickled Carrots, recipe below
  • Pickled Onions, recipe below
  • 2 cucumbers, thinly sliced
  • Spicy Mayo, recipe below
  • 1 bunch fresh cilantro

for the Carnitas

  • 810 pound bone-in pork shoulder (or 68 pound boneless)
  • 2 tablespoons canola or vegetable oil
  • 1 medium onion, chopped
  • 3 cloves garlic, thinly sliced
  • 1 teaspoon chili powder
  • 1 teaspoon ancho chile powder
  • ½ teaspoon cumin
  • 2 bay leaves
  • Kosher salt

for the Pickled Carrots

  • 23 large carrots, peeled and shredded
  • ½ cup warm water
  • ½ cup apple cider vinegar
  • ⅛ cup granulated sugar
  • ½ tablespoon Kosher salt

for the Pickled Onions

  • 1 medium red onion, thinly sliced
  • 1 cup warm water
  • ½ cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 ½ teaspoons Kosher salt

for the Spicy Mayo

  • ½ cup mayonnaise
  • 1 ½ tablespoons sriracha
  • ½ teaspoon sugar
  • Pinch Kosher salt

Instructions

  1. Layer carnitas, pickled carrots, pickled onions, sliced cucumber, cilantro, and spicy mayo on mini baguette or rolls. Devour immediately.

for the Carnitas

  1. Preheat oven to 350°F. Cut pork shoulder in large pieces, approximately 4-5 inches and remove excess fat. Season pork generously on all sides with Kosher salt.
  2. In a large oven-safe pot (I use my dutch oven), heat oil over medium-high heat. Sear pork shoulder in a single layer (in batches if necessary) on all sides until deep golden brown, about 3-4 minutes per side. Remove browned pork and blot away excess grease with paper towels.
  3. Pour in 1 cup of water and use a wooden spoon to scrape up all the browned bits on the bottom of the pot. Stir in onion, garlic, chili powder, ancho chile powder, bay leaves, cumin, and a hefty pinch of salt. Return the browned pork to the pot and add enough water to so that it submerges 2/3 of the pork. Place uncovered pot in oven for 3 to 3 ½ hours, turning pork a couple times throughout the braising process. Pork is done when the meat falls apart as you try to pick it up with a fork and most of the liquid is evaporated.
  4. Remove bay leaves and discard. Shred meat with two forks (or let it cool and use your fingers) and discard any visible chunks of fat. Extra pork may be refrigerated or wrapped in foil, sealed in a ziploc bag, and frozen.

for the Pickled Carrots

  1. Combine water, vinegar, sugar, and salt in bowl. Whisk together until sugar and salt is fully dissolved. Place shredded carrots in a bowl or jar (I like to use a mason jar) and pour vinegar mixture over carrots. Cover and refrigerate for at least 1 day, although they will last for a few weeks.

for the Pickled Onions

  1. Combine vinegar, water, sugar, and salt in a bowl. Whisk together until sugar and salt is fully dissolved. Place thinly sliced onion in a bowl or jar (I like to use a mason jar) and pour vinegar mixture over onions. Cover and refrigerate for at least 1 day, although they will last for a few weeks.

for the Spicy Mayo

  1. Combine all ingredients in a small bowl.
  • Prep Time: 30 mins
  • Cook Time: 3 hours 30 mins