Ingredients:
1 baguette (cut into 4 sandwich sized lengths and sliced in half)
4 tablespoons mayonnaise
1 pound Vietnamese BBQ Pulled Pork (see below)
1/4 cup pickled daikon radish
1/4 cup pickled carrots
1/2 cup cucumber (thinly sliced)
1 large handfull cilantro
2 birds eye chilies (sliced, optional)

Directions:
1. Assemble sandwiches and enjoy.

Ingredients:
1/4 cup sugar
1/4 cup water
1/4 cup fish sauce
1 lime (juice)
2 birds eye chilies (sliced)
1 (3 pound) pork butt

Directions:
1. Heat the sugar in a pan on medium-high heat until it melts, caramelizes and turns a light golden brown.
2. Carefully add the water and heat until the caramel dissolves.
3. Add the fish sauce, lime juice and chilies and simmer to reduce by half, about 6-10 minutes.
4. Put the pork in the slow cooker, pour 1/2 of the 'bbq' sauce over it and cook on low heat for 8 hours.
5. Remove the pork from the slow cooker, let cool and then shred with a pair of forks.
6. Skim the fat from the juices and place them in a sauce pan along with the remaining 'bbq' sauce.