Did I mention this is my favorite sandwich ever? Seriously, I can’t get enough! Prep Time: 15 minutes Slow Cooker Time: 8 hours on low Yield: Serves 4 to 6 Ingredients 1 (2-3 lb) pork butt roast 1 cup chicken broth 1/4 cup soy sauce 2 TB fish sauce 1/2 tsp ground ginger 3 cloves garlic, crushed 1 daikon radish, julienned or shredded 2 large carrots, julienned or shredded 1/4 cup rice vinegar juice of 1 lime 6 crusty baguettes 1 cucumber, sliced 3 cups fresh cilantro leaves 1 jalapeno, thinly sliced Instructions
- Place the pork butt into a 5-6 quart slow cooker.
- Pour in chicken broth, soy sauce, fish sauce, and stir in ginger and garlic
- Cover and cook on low 8 to 10 hours.
- Meanwhile, in a small bowl, combine daikon radish and carrots. Top with rice vinegar, cover, and refrigerate until ready to serve.
- When just about ready to serve, shred pork and stir in lime juice.
- Spoon 1/2 cup meat, hot or cold, onto each crusty baguette. Top with daikon radish and carrot mixture, cucumber slices, cilantro leaves, and jalapeno slices, and serve. Δ Δ
