Vietnamese Banh Mi Sandwich

Ingredients

• Water

  Plain, clean water

  10 cup or 2.37kg

• Garlic

  Raw

  3 clove or 9g

• Serrano pepper

  Raw

  1 pepper or 6g

• Pepper

  Spices, black

  1 tbsp or 6g

• Pork shoulder, (boston butt)

  Fresh, blade (steaks), separable lean and fat, raw

  24 oz or 680g

• Mayonnaise, Lite

  Meijer

  4 ⁵⁄₁₆ tbsp or 60g

• Cucumber

  With peel, raw

  ³⁄₁₆ cucumber or 56g

• Soy Sauce

  Lite - Kroger

  ⅔ tbsp or 10g

• Ciabatta Baguette Artisan Bread

  Private Selection

  8 slice or 456g

Directions

1. to make the brine, bring 1/5 of the water to a simmer in a small saucepan. turn off the heat and add the garlic, chilies and black powder. The heat will make the flavors open up. pour the warm brine into a large container big enough to hold all the pork and the rest of the water. add the pork, cover and refrigerate overnight.
2. preheat your oven to 400° f and a ranger rack in the middle. remove pork from the brine, use paper towels to pat dry and place fat side up on a roasting pan. allowed to come to room temperature for about 30 minutes.
3. roast the pork until an internal temperature reaches 165°, about 1 hour and 45 minutes depending on the size. let cool the room temperature for at least 45 minutes, then slice thinly.
4. to assemble, slice off the top third of the baguette lengthwise and set aside. remove enough of the bottom interior of the bread to fill easily.
5. spread half of the mayo on the bottom and the other half on the top. add in the cucumber, drizzle soy sauce on top, and add the meat and clothes with the top half of the baguette.

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