Garlic-Brined Pork Banh Mi

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1 tablespoon each of whole white and black peppercorns

3/4 cup plus 2 tablespoons kosher salt

1/2 cup light brown sugar

2 serrano chiles, crushed

2 tablespoons minced garlic

3 jalapeños, thinly sliced

2 cups warm water

One 3-pound boneless pork shoulder

About 6 cups cold water

1/2 cup distilled white vinegar

1/2 cup granulated sugar

1/2 teaspoon table salt

1 1/2 cups coarsely shredded carrots (about 6 carrots)

6 ciabatta rolls or 2 long baguettes, split lengthwise, roll centers slightly hollowed out


1/2 pound fine-textured pork pâté, thinly sliced (optional)

1 European seedless cucumber—halved crosswise and thinly sliced lengthwise

1 cup cilantro leaves

2 tablespoons soy sauce

Hot sauce, for serving

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