INGREDIENTS
•
3 to 4 pounds bone-in pork shoulder
•
1/4 cup canola oil
•
1 tablespoon chopped garlic
•
1 tablespoon smoked paprika
•
1 tablespoon kosher salt
•
4 sprigs fresh thyme
•
3 shallots, thinly sliced (Japanese mandolin works best)
•
2 cups rice wine vinegar
•
1 tablespoon salt
•
1 tablespoon sugar
•
1/4 teaspoon red pepper flakes
•
1 large carrot, julienned (very thin, long slices)
•
1 seedless cucumber, julienned
•
1 jicama, julienned
•
1 cup mayonnaise
•
1 tablespoon chopped capers
•
1 tablespoon chopped cornichons or your favorite pickle
•
2 teaspoons chopped fresh tarragon leaves, or 1 large fresh sprig
•
1 teaspoon fresh lemon juice, strained
•
1 teaspoon whole-grain mustard, optional
•
Salt
•
6 fresh parker rolls, mini potato rolls or your favorite slider bun, for serving
•
Several fresh cilantro leaves, for garnish
•
Sriracha chili sauce, for garnish