3 to 4 pounds bone-in pork shoulder
1/4 cup canola oil
1 tablespoon chopped garlic
1 tablespoon smoked paprika
1 tablespoon kosher salt
4 sprigs fresh thyme
3 shallots, thinly sliced (Japanese mandolin works best)
2 cups rice wine vinegar
1 tablespoon salt
1 tablespoon sugar
1/4 teaspoon red pepper flakes
1 large carrot, julienned (very thin, long slices)
1 seedless cucumber, julienned
1 jicama, julienned
1 cup mayonnaise
1 tablespoon chopped capers
1 tablespoon chopped cornichons or your favorite pickle
2 teaspoons chopped fresh tarragon leaves, or 1 large fresh sprig
1 teaspoon fresh lemon juice, strained
1 teaspoon whole-grain mustard, optional
6 fresh parker rolls, mini potato rolls or your favorite slider bun, for serving
Several fresh cilantro leaves, for garnish
Sriracha chili sauce, for garnish
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