To prepare the pork:

1. Heavily salt and pepper the pork shoulder
2. Rub with chopped garlic
3. Sear pork shoulder on grill (or in a sauté pan) until browned on all sides (best to use high heat)
4. After completely seared, place in a Dutch oven. Add onion, peeled and cut in quarters
5. Peel and core apples, cut in quarters, and place in Dutch oven with pork.
6. Add 1/2 C sherry wine
7. Cover and cook at 350° for 2 1/2 hours
8. While pork is cooking, peel and shred carrots. Place in a bowl with 1/2 cup cider vinegar and sugar.
9. Refrigerate and allow carrots to "pickle"
10. Slice radishes very thin and place in small bowl with water and refrigerate.

To make the chili mayo:

1. mix the mayonnaise and chili sauce and set aside until sandwich is assembled.

To assemble sandwich:

1. When pork is done, remove from oven and shred pork using two forks and pull apart pork shoulder to get a "pulled pork" consistency.
2. Be sure to shred the onions and apples as well.
3. Add to the pork 1/2 c cider vinegar,1/2 C sherry wine, worchestire sauce, red pepper and parsley and combine.
4. Cover and let sit for 15 minutes
5. Slice baguette in half and spread with chili mayo
6. Place a layer of the sliced radishes on top of that
7. Drain carrots and place large handful on top of radishes
8. Top with pork mixture
9. Add a layer of cilantro
10. Close the sandwich up and enjoy the best sandwich you will ever eat.