Pulled Hoisin-Pork Ciabatta Sandwich

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When it comes to pulled pork, the heavily smoked American version is a wonderful dish
– however, like everything else that has overpowering smoky smoked flavor, it is my least favorite version. I rather have a latin style pulled pork, such as Mexican, Puerto Rican or Cuban.
But on top of my list is the pulled pork featured here. The sauce is my own concoction, which grew out of my desire for a tasty, juicy and slightly Asian-inspired flavor. In my opinion, the ciabatta bread is ideal for this kind of sandwich. It is tasty and robust enough to hold its own next to the stuffing, yet slim enough to make a rich and substantial, but not ridiculously thick sandwich. (A “modern”, bad culinary habit) 🙂
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Bon Appétit ! Life is Good !
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drizzle generously with Thai chili sauce

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: Prepare the amount of pork butt you need

: I used half of the butt, bone-in, and reserved the other half for another dish

: score the skin into1 inch squares, with kosher salt, cayenne pepper and granulated garlic to taste, place in a roasting or cast iron pan, add 2 cups water, braise in a pre-heated 375F oven until very tender, 2 to 3 hours

: yes please………

: remove to a schallow dish

: remove the bone, discard (or give to your dog),

: remove the skin and chop, shred the meat with two forks

: while the pork butt is braising, prepare the BBQ-hoisin sauce; mix 1/3 cup hoisin sauce, 1/3 cup soy sauce, 1/3 cup ketchup, 1 tblsp chili sauce, 1 tblsp honey, 1 tsp five spice pwd, 1 tsp mustard pwd, 1 tsp garlic paste, 1/2 tsp grated ginger, 1/2 tsp toasted sesame oil

: mix the BBQ hoisin sauce with the schredded meat and the chopped chicharrones

: slice ciabatta (large enough to make 4 portions) horizontally in two halves

: remove top of ciabatta

: cover bread with crisp romaine hearts

: top with the shredded pork

: slice 1/2 medium size onion, 3 ea scallions, 1/2 red pepper into fine julienne, add 1 tblsp chopped cilantro and salt to taste, mix and arrange even over the shredded pork