How to make it

1. Add the pork and Chinese five spice powder to a bowl. Rub the Chinese five spice powder onto the pork and allow it to sit for 5 minutes.
2. In a separate bowl, combine the Lee Kum Kee Panda Brand Premium Cooking Soy Sauce, Lee Kum Kee Lime Cilantro Flavored Hoisin Sauce, honey, sherry cooking wine, Lee Kum Kee Minced Garlic, and Lee Kum Kee Minced Ginger.
3. Add the pork and prepared sauce into a slow cooker. Mix to combine. Cook on low for 8 hours, stirring halfway through. When the pork is tender and cooked through, shred it into pieces.
4. While the pork is cooking, add the carrots and jalapeños to a bowl. Add in half of the salt and half of the sugar. Toss to combine and let it sit for 10 minutes to draw out the moisture. Rinse with water and drain.
5. In a separate bowl, whisk the rice vinegar, water, remaining half of the salt, and remaining half of the sugar together until the salt and sugar dissolve. Pour this mixture over the vegetables and allow them to pickle for at least 1 hour.  
6. To assemble the banh mi, slice the baguettes in half. Spread Lee Kum Kee Sriracha Mayo onto one half of the baguettes. Then layer on the pulled pork, pickled vegetables, and cilantro. Place the top half of the baguette on top and cut the baguette into the desired serving sizes. Enjoy!