Pulled Pork Sandwich (Bahn Mi)

1. Heavily salt and pepper the pork butt.
2. Rub with cushed garlic.
3. Sear pork butt on grill (or in a sauté pan) over high heat with oil, until browned on all sides.
4. After completely seared, place in a Dutch oven and add onion, peeled and cut in quarters.
5. Peel and core apples, cut in quarters, and place in Dutch oven with pork.
6. Add half of the sherry wine.
7. Cover and cook at 350ºF for 2½ hours.
8. While pork is cooking, peel and shred carrots and place in a bowl with half of the cider vinegar and sugar.
9. Refrigerate and allow carrots to pickle.
10. Slice radishes very thin and place in small bowl with water and refrigerate.
11.T o make the chili mayo, mix the mayo and chili sauce and set aside until sandwich is assembled.
12. When pork is done, remove from oven and shred pork using 2 forks, pulling apart pork butt until you have a pulled-pork consistency. Be sure to shred the onions and apples as well.
13. To the cooked and pulled pork, add the remaining cider vinegar, remaining sherry wine, Worcestershire sauce, red pepper, parsley and combine.
14. Cover and let sit for 15 minutes
15. To assemble sandwich, slice baguette in half and spread with chili mayo.
16. Place a layer of the sliced radishes on top of that.
17. Drain carrots and place large handful on top of radishes.
18. Top with pork mixture.
19. Add a layer of cilantro.

This was inspired by a traditional Vietnamese sandwich loved in the native land. Num Pang restaurant in Manhattan was where we first tried this delight.