3 pound pork shoulder or butt roast (not loin)
1 teaspoon salt
1-2 strips smoky bacon
2 hothouse (English) cucumbers
2 tablespoons rice vinegar
1 teaspoon white sugar
1 bunch green onions
1/2 cup mayonnaise
24 Hawaiian Rolls
Bibb Lettuce, optional
Slow cooker method: Sprinkle about a teaspoon of salt all over roast and place in slow cooker. Lay bacon over the top. Cook on low for 8-10 hours until tender.
Oven method: Follow instructions above, but place in a deep roasting pan and cover tightly. Bake at 350ºF for 4-5 hours until tender. Shred meat and remove bones if there are any.
At this point, shredded pork can be refrigerated for up to 3 days.
The day of the party, thinly slice the cucumber and sprinkle lightly with salt. Add vinegar and sugar and mix gently. Refrigerate 1 hour or up to 4 hours.
Mince the green onions and mix with mayonnaise. Put into serving bowl and refrigerate.
To serve: reheat shredded pork in a skillet with a little water over medium heat. Slice the Hawaiian rolls across to make two “sheets” of tops and bottoms. Spread bottom with onion mayonnaise, top with warm shredded pork, quick pickles, and the “sheet” of tops.
Cut into individual sandwiches.
To make ahead: Slice the sheet of rolls across the equator and spread with mayonnaise; fill with cooled pork. Place into a baking pan, cover and refrigerate. At serving time, brush lightly with butter and bake uncovered at 350ºF for 20 minutes. Cut into sandwiches and serve pickles on the side.
Place extra mayonnaise, pickles and Sriracha on the table for guests to add more as they like.
If you have a lot of guests who don’t eat bread, you can also place a dish of shredded pork on the table with condiments and crisp lettuce leaves so guests can assemble wraps instead. Keep the meat hot in a small slow cooker on low heat, or in a chafing dish.