Pork Adobo Pull-Apart Sliders

👩‍🍳 Gör så här

1. 1
   Pat 3 lb. boneless pork shoulder (Boston butt), cut into 4 equal pieces, dry and sprinkle all over with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and 1 tsp. freshly ground black pepper. Heat 2 Tbsp. vegetable oil in a medium Dutch oven or other heavy pot over medium-high. Cook pork, turning occasionally, until deep golden brown, 12–14 minutes.
2. 2
   Add 1 medium onion, quartered, 1 head of garlic, cloves finely chopped, 4 dried bay leaves, 1¼ cups unseasoned rice vinegar, 1 cup soy sauce, and 1 cup water to pot. Bring to a boil. Reduce heat, cover, and simmer, turning pork occasionally, until meat shreds easily, 1½–2 hours. Remove from heat.
3. 3
   Transfer pork to a plate. Strain braising liquid through a fine-mesh sieve into a medium bowl; discard solids. Return liquid to pot. Using 2 forks, shred meat into bite-size pieces; return to pot. Cover and keep warm. Do ahead: Pork can be made 2 days ahead. Let cool; cover and chill. Reheat over medium-low until warm.
4. 4
   While the pork is braising, place 6 oz. daikon, peeled, halved or quartered lengthwise if large, thinly sliced, 3 Persian cucumbers, thinly sliced, and one 1" piece ginger, peeled, finely chopped, in a small heatproof bowl or 1-pint jar. Bring 1 cup unseasoned rice vinegar, ¼ cup sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. crushed red pepper flakes, and ½ cup water to a bare simmer in a small saucepan, stirring to dissolve sugar. Pour brine over vegetables and let cool.
5. 5
   Heat broiler. Using a long serrated knife and leaving rolls attached on the sides, slice entire slab of one 12-oz. package King’s Hawaiian Sweet Rolls horizontally through the equator. Place top and bottom halves, cut side up, on a large rimmed baking sheet and broil until golden brown, 1–2 minutes. Spread cut sides with ½ cup mayonnaise and transfer bottom half to a platter.
6. 6
   Using tongs, remove pork from braising liquid, letting excess drip back into pot, and heap on bottom half of rolls; pour liquid into a small bowl. Top pork with drained pickles; close up with top half of rolls.
7. 7
   Serve with braising liquid alongside for dipping or drizzling. (Made for letting guests pull apart as desired, but you can cut into individual sliders if preferred.) Do ahead: Pickles can be made 1 week ahead. Cover and chill.