- 1/2 cup seasoned rice wine vinegar
- 1/4 cup sugar
- 4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 radishes, julienned or grated
- 2 carrots, julienned or grated
- 2 pounds (about 5 cups) shredded Brown Sugar BBQ Pork Butt
- 2 heads Boston or Bibb lettuce, leaves separated
- 2 scallions, thinly sliced
- 3 cups cooked short-grain rice
- Sriracha hot sauce (for serving)
- 12 shucked raw oysters (optional)
- Combine vinegar, sugar, salt, pepper, and 1/2 cup water in a medium bowl. Add radishes and carrots and let stand at least 10 minutes. (Reserve half of the pickled veggies for Pork Banh Mi with Quick-Pickled Radishes and Carrots later in the week.)
- Preheat oven to 250°F. Place pork in a roasting pan with a few tablespoons of water. Cover with foil and rewarm pork until hot, 20–25 minutes.
- Transfer pork to a platter. Serve with lettuce, scallions, rice, Sriracha, oysters (if using), and remaining pickled radishes and carrots alongside.
- The quick-pickled radishes and carrots can be made up to 3 days in advance.