Ingredients

For the pork:

• 10 cups simmering water
• 1/2 cup kosher salt
• 1/2 cup granulated sugar
• 3 medium garlic cloves, peeled
• 2 medium serrano chiles, crushed
• 1 tablespoon black peppercorns, cracked
• 3 pounds boneless pork butt

For the pickled carrots:

• 1/2 cup distilled white vinegar
• 1/2 cup granulated sugar
• 1 teaspoon kosher salt
• 1 1/2 cups peeled and coarsely shredded carrots (from about 3 medium)

To assemble:

• 2 Vietnamese or French baguettes (not sourdough)
• 6 tablespoons Basic Mayonnaise or high-quality store-bought mayonnaise
• 10 ounces pork pâté (optional)
• 1 large English cucumber, halved crosswise and sliced lengthwise into 1/8-inch-thick pieces
• 1/2 cup packed fresh cilantro leaves
• 4 jalapeños, sliced lengthwise into 1/8-inch-thick pieces
• 4 teaspoons light soy sauce
• Toothpicks, for serving

Description

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