Step 1

Combine salt, five-spice powder, garlic powder, paprika and black pepper in a bowl. Rub the spice mixture all over the pork shoulder/butts.

Step 2

Transfer the pork to the slow cooker, add the water. Cook on low for about 8 hours (or 6 hours on high) or to desired tenderness.

Step 3

Julienne carrots and cucumber (or daikon radish). If using cucumber, remove all seeds before you julienne them. In a jar or bowl, combine rice vinegar, water, sugar and salt, and then add the veggies. Cover, refrigerate to pickle for 2-3 hours or overnight.

Step 4

In a bowl, mix together mayonnaise, sriracha, lime juice and honey to make the sauce. Add salt and pepper to taste.

Step 5

Shred the pork. Slice the banh mi (or baguette) open lengthwise, fill with pulled pork, pickled veggies and cilantro, then drizzle with plenty of sauce. Serve immediately.