Place a large crockpot on a cutting board. Rub the pork butt all over with 1 tbsp of kosher salt, and cook in the crockpot on low for 15 hours. Allow to cool a bit, then shred with two forks. Set aside some for this dinner, and then freeze the rest for other meals later on.
Peel and cut the carrots and daikon radish in to matchsticks. In a small sauce pan, heat the apple cider vinegar, 3/4 cup of the rice vinegar, salt, sugar, and dill until boiling. Add the carrots and radish, reduce the heat to medium high, and cook for about three minutes while stirring often. Transfer to an empty jar or container with a lid. Refrigerate for a few hours - at least two.
Mix the mayo and garlic, and refrigerate for at least two hours.
In a medium bowl, mix the soy sauce, sesame oil, 1 tbsp rice vinegar, and sweet chili sauce. Add the pork and stir to coat.
Cut the baguettes in to sandwich sized chunks. Take each chunk, and slice it horizontally, leaving part of the bread intact. Add a smear of mayo (barf).
Stuff each sandwich with the shredded pork. Top with cilantro, and some of the radish and carrot mixture.That's it. You're done. Go eat!
Bahn Mi Sandwich
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.
Bahn Mi Sandwich - https://www.sustainablecooks.com/bahn-mi-vietnamese-sandwiches/