GETTING READY

1. Prepare the grill for cooking.

2. To prepare the rub, mix together paprika, sea salt, coriander, chinese five spice powder, palm sugar, ground ginger, cumin and cayenne pepper together in a bowl. Set it aside.

3. Rub oil all over the pork butt and then spread the rub all over.  Cover and place it in the refrigerator for about 24 hours.

MAKING

4. In a sauce pan, take honey, soy sauce, rice wine vinegar, hoisin sauce and packed brown sugar. Heat everything together and bring it to a boil. Simmer the sauce until it reaches the desired consistency. Put the barbecue sauce on the side.

5. Place the butt on the rib and grill it until the internal meat temperature comes up to 109 C.

6. Take the pork off the grill and place it on an aluminium foil. Let it rest for about an hour.

7. Meanwhie prepare coleslaw by mixing together white cabbage, red cabbage, chopped mint, chopped basil, olive oil, rice wine vinegar, kosher salt, pepper and fish sauce together. Set the asian slaw aside to rest.

8. When the pork has rested enough, shred it with the help of forks. Pour in barbecue sauce over the pork and mix it all together.

9. Take a baguette, place the pulled pork meat evenly across te length. Throw in the coleslaw all across.

SERVING

10. Slice and serve the sandwiches.