1. To make the pulled pork: Combine salt, five-spice powder, garlic powder, paprika and black pepper in a bowl. Rub the spice mixture all over the pork shoulder. Transfer the pork to the slow cooker, add the water. Cook for about 6 – 8 hours on medium or until desired tenderness is reached.

2. To make the pickled vegetables: Julienne the carrots and cucumber and place them in a jar or bowl. In a separate bowl, combine rice vinegar, water, sugar, and salt. Pour the mixture over the vegetables. Cover and refrigerate for 2-3 hours or overnight to pickle.

3. To assemble the banh mi and sauce: First, prepare the sauce by mixing together mayonnaise, sriracha, lime juice, honey and add salt and pepper. Adjust the seasoning to taste. Second, shred the pork. Slice the banh mi open lengthwise and fill with pulled pork, pickled vegetables, and cilantro, then drizzle with plenty of sauce. Serve immediately and enjoy!