• Add the pork roast to the slow cooker. In a small bowl, combine the 1 teaspoon salt, 1/2 teaspoon cracked black pepper, 2 teaspoons garlic powder, 2 teaspoons allspice, and 1 teaspoon cinnamon. Rub the spices over the pork.
• In a separate bowl, combine 1 cup soy sauce, 2 tablespoons brown sugar, and ½ cup water. Pour the mixture over the pork.
• Cook on low for 9-10 hours or on high for 6 hours, until the pork Is falling apart can easily be shredded.
• Meanwhile, pickle the vegetables. Add ½ cup  water, ¼ cup vinegar, ¼ cup sugar, and ½ teaspoon salt to a mason jar. Shake to combine. Add 1 cup carrots and 1 cup cucumbers, then refrigerate until ready to use.
• When the pork Is done cooking, remove from the slow cooker, shred with 2 forks, and remove excess fatty pieces. Pour some of the cooking liquid over the pork to keep it hydrated.
• Slice the baguettes to your desired sandwich size. Add the shredded pork and top with the pickled vegetables.
• Serve with sriracha mayo and cilantro, if desired.

SERVING SUGGESTIONS

• Serve with fresh mango and a cucumber salad on the side.

WEEKEND PREP / MAKE AHEAD

• Vegetables can be pickled In advance and stored in the fridge in an airtight container for up to 5 days.