Cook at 225-250°F until meat reaches an internal temperature of 195-200°F.

While meat is cooking, prepare the Do Chua by placing all ingredients except the carrots and radish into a saucepan over low heat until the sugar has disolved.

Allow pickling liquid to cool, then poor over the julienned vegetables.

Allow to soak for at least 4 hours (overnight is better)

Prepare the sauce by placing the vegetable oil in a saucepan over med-high heat.

Add the curry paste and sautee for 3-5 minutes until fragrant.

Add the garilc, ginger, and chili paste and cook for 1 minute.

Add the lime juice, fish sauce, and sweet chili sauce and simmer until slightly thickened.

When the pork has finished cooking, remove from the smoker, and allow to rest for 15-20 minutes.

After resting, remove the bone and shred the pork with two forks, then ad sauce and mix thoroughly.

To assemble the sandwiches, lightly toast the bread or buns.

Spread mayonnaise on bun

Layer ingredients on the bread: English cucumbers, pulled pork, pickled daikon & carrots, cilantro sprigs.