Step

• 1

  For the Pork Belly: Score the fat on the pork belly in a crosshatch pattern (only 1/4" deep). Combine salt, brown sugar, and black pepper and rub all over pork belly. Cover and place in the fridge overnight.

• 2

  When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.

  500 ˚F / 260 ˚C

• 3

  Place pork belly directly on the grill grate and cook for 30 minutes.

  500 ˚F / 260 ˚C

• 4

  Reduce the temperature to 275 degrees F and cook for an additional 2 hours until a skewer inserted into the thickest part easily slides in and out.

  275 ˚F / 135 ˚C

  00:02

• 5

  For the Pulled Pork: Trim pork butt of all excess fat leaving 1/4” of the fat cap attached. Combine 1 cup apple juice, brown sugar, and 1 Tbsp salt in a small bowl stirring until most of the sugar and salt are dissolved.

• 6

  Inject the pork butt every square inch or so with the apple juice mixture. Season the exterior of the pork butt with remaining salt and black pepper.

• 7

  When ready to cook, set the Traeger to 250℉ and preheat, lid closed for 15 minutes.

• 8

  Place pork butt directly on the grill grate and cook for about 6 hours or until the internal temperature reaches 160℉. Wrap the pork butt in two layers of foil and pour in 1/2 cup of apple juice. Secure tin foil tightly to contain the apple juice.

  250 ˚F / 121 ˚C

  160 ˚F / 71 ˚C

• 9

  Increase temperature to 275℉ and return to grill in a pan large enough to hold the pork butt in case of leaks. Cook an additional 3 hours or until internal temperature reaches 205℉.

  275 ˚F / 135 ˚C

  205 ˚F / 96 ˚C

• 10

  Remove from the grill and discard the bone. Shred the pork removing any excess fat or tendons. Season with additional salt and pepper if needed.

• 11

  For the Pulled Pork Sauce: In a small saucepan, heat sesame oil over medium high heat. Add onion and sauté until translucent, 1 to 2 minutes. add in garlic and ginger and sauté 30 seconds until fragrant. Add tomato sauce, soy, water, vinegar, and chili sauce. Cook for 5 minutes then remove from heat. Pour over shredded pork and mix well. Reserve.

• 12

  For the Pickled Vegetables: To make the pickled vegetables, combine warm water, sugar, salt and rice vinegar and stir until sugar and salt dissolve. Pour mixture over matchstick vegetables, cover and refrigerate at least 4 hours.

• 13

  For the Sriracha Mayo: Combine all ingredients and mix well. Spread about 2 tablespoons of the mayo on each side of the sliced baguette.

• 14

  Line the sandwich with the sliced cucumber, onion and jalapeños. Fill with a portion of the pulled pork, top with sliced pork belly, pickled carrots, daikon and cilantro. Serve immediately. Enjoy!