Saigon Sub

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We live in a multi-cultural area with many culinary options. Adjust the salt to your preference, but if the recipe is followed correctly this yields the most authentic tasting sub yet. You may want to hold back a bit on the Sriracha until you know what you like, but it is necessary as is the cilantro. Be sure to use a good bread.

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The pork is great alone on a soft bun & is fall apart tender. It has a great tatse & is still tasty the next day.

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I made this recipe for my family - and they have deemed this pork as the "best meat ever". I've made it several times since and it gets better every time. Awesome recipe! Also tried the recipe in the oven rather than braising the meat - not quite as good. Definitely braise as Guy - the king of portk - has instructed.

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Better than other asian sandwhiches you can buy! I made the whole episode for my son and his college friends. All they could say was ummmmm as they were chewing. Guy Rocks! Glad he's coming back!

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...to a real Vietnamese sandwich. The flavor and texture were disgusting.

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Made this for friends without the roll. Used cucumbers as a side dish. Served with Jasmine Rice- excellent!

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You can use this great tasting pork in the Sub as advertised or in any other application of pulled pork

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I've eaten this awesome sub for the past three meals in a row and I'm not a huge fan of leftovers. The store was out of pork butt so I used pork loin instead. It was very lean but still incredibly moist and so flavorful. The cucumbers were the perfect complement. I will definately be making this again and am looking forward to seeing what else Guy comes up with!

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My husband and I loved this. I doubled the braising liquid and added it all to the meat after shredding (less the fat. We had a hard time not eating all the meat before it was cooled and time to make the sandwiches. This is a keeper. Just a note, it would be helpful if people actually tried the recipe before rating it.

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The recipe said to salt and pepper the pork, but I knew that the soy sauce would be plenty of salt so I didn't add any extra salt or pepper. Unfortunately the meat still came out very salty. The flavors were interesting, but the whole thing was a little overwhelming with the saltiness, spiciness and combination of the fat drippings from the meat and the mayo, along with the sweet from the cucumbers. Too much. Everyone gave it a big "Eh.", but decided I probably shouldn't make it again. Oh well, I thought it was interesting.