This original culture clash delight just got a passport... and it's very curious.
The Vietnamese-French classic takes some new influences from a few more spots on the map. Combining brining and slow cook methods reminiscent of American BBQ, a spicy Korean BBQ sauce, the classic cilantro slaw with a kick of Habañero Pepper and finally topped with a Rustic Italian round bun; this globetrotting hit will definetly score you some style points.
Prep Time: 24 hours (including brining) | Cook Time: 6-7 hours | Skill Level: Easy
From the mind of Ana Kelly
1. Place pork butt approximately 3-4 Ibs in a large container
2. Rub all spices on pork and add on ingredients
3. Fill pot with water to cover pork completely and place in fridge for 24 hrs
From the mind of Ana Kelly
1. Remove pork from brine, rub with all ingredients.
2. Add 3 cans of IPA and Bourbon.
3. Cover and cook at 350° for 6 -7 hours, adding beer to avoid dryness and burning.
4. Remove from oven and shred by pulling pork apart.
From the mind of Ana Kelly
1. Combine all ingredients in a sauce pan and simmer for about 40 minutes. Stir occasionally.
2. Once thickened add to pulled pork to taste.
From the mind of Ana Kelly
1. Mix all ingredients.
2. Top pulled pork with slaw.
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