Ingredients

• 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)

Instructions

1. 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.)
2. Assemble the wraps: 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.
3. 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.
4. Transfer pork to a platter. Serve with lettuce, scallions, rice, Sriracha, oysters (if using), and remaining pickled radishes and carrots alongside.
5. Do Ahead The quick-pickled radishes and carrots can be made up to 3 days in advance.
6. The quick-pickled radishes and carrots can be made up to 3 days in advance.