This incredible recipe fuses several seasonal and traditional flavors an all-out banger of a sandwich. If you've never had Banh Mi, you're in for a treat... We choose to roll with pork belly, but you can use any meat you'd like. The key is bringing in the classic crunch from the vegetables, the savory flavor from the BBQ pork belly, and serving it all up on a fluffy baguette.

Ingredients:

Pork Belly Marinade Ingredients

• For 2 pounds of Pork Belly, use following ingredients to build marinade:
  
• 3 Tablespoons of Deadshot Apple Cider Pork Rub
• 2 shots of your favorite Bourbon
• 3 Tablespoons of Local Maple Syrup
• Smooth Moonshine Honey Mustard BBQ Sauce (To taste)
• 3 Tablespoons of Oil

Spicy Mayo Ingredients

• ½ cup of mayo
• ½ cup of Half Cock’d sriracha Hot Sauce

Bahn Mi sandwich assembly

• 1 large Baguette
• Cilantro
• Cucumbers (Sliced)
• Pickled Carrots (Matchstick cut)
• 1 cup Vinegar
• 2 Tablespoons of Honey 
• 1 Tablespoon of Fresh to Death Salt

Instructions:

• Combine all Pork Belly ingredients and marinade overnight. Make sure that any skin on the pork belly is removed.
• Put Carrots into a Mason Jar and heat Vinegar, Honey and Salt in a medium saucepan until it begins to boil. Once it boils, pour the mixture over the carrots into the mason jar and seal it. 
• Set smoker to 225 degrees
• Smoke the Pork belly until the internal temperature has reached 165 degrees.
• Heat oil in a cast iron pan on high heat and fry the pork belly, fat side down until it is crispy.
• Brush BBQ sauce on the Pork Belly and let it rest for 15 minutes.
• Toast the Baguette on the grill
• Mix the Spicy Mayo ingredients and spread onto the baguette
• Assemble sandwich. Cilantro, Cucumber, then Pickled Carrot
• Slice Pork Belly and lay it over the Pickled Carrot
• Cut and Enjoy!