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Bo Ssäm Grilled Pork and Pickled Slaw in Lettuce Cups

['1/2 cup seasoned rice wine vinegar', '1/4 cup sugar', '4 teaspoons kosher salt', '1/2 teaspoon freshly ground black pepper', '6 radishes, julienned or grated', '2 carrots, julienned or grated', '2 pounds (about 5 cups) shredded Brown Sugar BBQ Pork Butt', '2 heads Boston or Bibb lettuce, leaves separated', '2 scallions, thinly sliced', '3 cups cooked short-grain rice', 'Sriracha hot sauce (for serving)', '12 shucked raw oysters (optional)']

Combine vinegar, sugar, salt, pepper, and 1/2 cup water in a medium bowl. Add radishes and carrots and let stand at least 10 minutes. (Reserve half of the pickled veggies for Pork Banh Mi with Quick-Pickled Radishes and Carrots later in the week.)
Preheat oven to 250°F. Place pork in a roasting pan with a few tablespoons of water. Cover with foil and rewarm pork until hot, 20–25 minutes.
Transfer pork to a platter. Serve with lettuce, scallions, rice, Sriracha, oysters (if using), and remaining pickled radishes and carrots alongside.
The quick-pickled radishes and carrots can be made up to 3 days in advance.

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