Bao Buns with Hoisin Pulled Pork, Pickled Vegetables and Sriracha Mayo

Ingredients

• 2 kg pork shoulder
• 2 tbsp dijon mustard
• 2 tbsp red pepper powder
• 2 tbsp brown sugar
• 2 tbsp salt
• 1 tbsp black pepper
• 1 tbsp dried oregano
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 2 x carrot
• ½ x cucumber
• 1 x chili
• ½ x ginger
• 1 dl vinegar 7%
• 2 dl sugar
• 3 dl water
• 1 dl hoisin sauce
• 6 tbsp mayonnaise
• 1 tsp sriracha
• 8 x steam buns
• 1 handful fresh coriander
• 1 handful peanuts

Method

1. Start with taking out the the pork shoulder and make the spice mix to a bowl. The seasoning is super important, and also, really rub it into the pulled pork, get all of the nooks and crannies. After seasoning, I recommend if possible, to wrap the pork in plastic wrap and chill in the refrigerator overnight. This step is optional and the pork is great either way even if you don't have time for that.
2. Make the quick pickled vegetables by cut carrots, ginger, chili and cucumber into thin pieces. Add vinegar, sugar and water. Boil until the sugar melts and pour it over the vegetables in the bowl, and let it cool before you put it in the refrigerator.
3. Preheat the oven to 125 degrees. Place it in the oven and leave it for a minimum of 5 hours or until the core temperature is approx. 86 degrees celsius. You can roast it even longer if you lower the temperature after a couple of hours. Let the meat rest for 20 minutes before you "tear" it apart with two forks, and pour over the hoisin sauce.
4. Mix mayonnaise and sriracha and taste according to how spicy you like it. Boil some water in a wok, and put the steamer with bao buns over it for about 5 minutes.
5. Serve the steamed bao buns with juicy hoisin pulled pork, pickled vegetables, some pickled red onion, coriander, sriracha mayo and some chopped peanuts.