¹⁄₃ cup white vinegar

2 tbsp sugar

1 large cucumber, thinly shaved with a vegetable peeler or spiralized

2 carrots, thinly shaved with a vegetable peeler or spiralized

2 tbsp chopped fresh cilantro

1 large loaf of French bread

¹⁄₄ cup mayonnaise (or use a brand without soybean oil)

1 tbsp Sriracha sauce

1lb (450g) BBQ Pulled Pork Shoulder, warmed

1. In a medium bowl, combine the vinegar and sugar. Add the cucumber, carrots, and cilantro, and let marinate for 30 minutes, uncovered at room temperature.

2. Preheat the oven to 350°F (180°C). Slice the French bread all the way through lengthwise, and remove some extra bread from the inside to make more room for toppings. Transfer the bread to the oven and toast for 5 minutes, or until lightly browned.

3. In a small bowl, combine the mayonnaise and Sriracha sauce. Spread on both halves of bread. Then add a layer of pulled pork to the bottom half, and top with the vegetable mixture. Place the top half of the bread on top and cut the sandwich into four portions. Serve immediately.

Pulled Pork Bahn Mi