• 1 cup rice wine vinegar
  • 1 cup sugar
  • 1 Tbsp. salt
  • 1 daikon, sliced
  • 2 carrots, sliced
  • 1 loaf French bread
  • Siracha sauce
  • 1 lb. Fully Cooked Pulled Pork
  • 1 bunch cilantro
  • 1 Jalapeño, sliced



Pulled Pork

Meal Course:

Dinner, Lunch

Dish Type:

Entrée, Sandwich


  1. Combine rice wine vinegar, sugar, and 1 Tbsp. salt in a small pot over medium until sugar and salt dissolve to create pickling liquid.
  2. Place sliced daikon and carrots in two small bowls, cover with warm pickling liquid. Let vegetables sit in liquid for 30 minutes.
  3. Slice French bread into four 3-inch pieces. Slice the pieces in half horizontally. Squirt Sriracha sauce on the top halves.
  4. Heat pulled pork on skillet over medium heat.
  5. Place about 4 oz. of pulled pork on bottom half.
  6. Layer pickled carrots and daikon.
  7. Top with a few slices of jalapeño and fresh picked cilantro