Slow Cooker Pulled Pork Bánh Mì

Name: Slow Cooker Pulled Pork Bánh Mì
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 6
Cuisine: Vietnamese
Ingredients: 4 pounds pork shoulder, fat trimmed, cut into large chunks; 2 tablespoons Chinese Five Spice powder; 4 tablespoons low sodium soy sauce (or liquid aminos); ¼ cup hoisin sauce; 2 tablespoons honey; 2 tablespoons dry sherry cooking wine; 2 tablespoons garlic, minced; 2 tablespoons fresh ginger, minced; Sriracha aioli (see recipe below); 2 loaves Báhn Mì baguettes, or bakery French bread; ½ English cucumber, sliced very thin; 3 carrots, peeled and julienned; 4 large radishes, sliced very thin; 1 jalapeño, seeded and sliced very thin; 1 tablespoon salt; 2 tablespoons sugar; 1 cup rice vinegar; 1 cup water; ¼ cup fresh cilantro

Last Updated: February 21, 2021 · Published: August 24, 2020 By: Asian Caucasian 40 Comments This post may contain affiliate links or sponsored content.

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This not-so-traditional Vietnamese sandwich is crazy delicious! Made with slow-cooker pulled pork, this Slow Cooker Pulled Pork Bánh Mì sandwich actually has Chinese five spice seasoning for the rub, making it not-so-Vietnamese either! 😜

Try serving this Pulled Pork Bánh Mì open-faced for a twist, and to save some calories (I’m all about saving calories!). Or, go for the gusto and eat the whole loaf — it’s that good!

What is Bánh Mì?

Bánh Mì (or banh mi) is the Vietnamese word for bread. In Vietnamese cuisine, it also refers to a type of short baguette with thin, crisp crust and soft, airy texture inside that is often split lengthwise and filled with various savory ingredients as a sandwich and served as a meal.

Originating on the streets of Saigon, the Bánh Mì sandwich is a French-Vietnamese hybrid consisting of sour, pickled vegetables, crisp cilantro, spicy chilis, and a cool sliver of cucumber surrounding any number of protein options, from minced pork to fatty paté to sardines.

Add the cubed pork shoulder to a slow cooker and walk away for four hours! It’s just that easy! The pork is rubbed with fragrant Chinese Five Spice, then marinated with soy sauce, hoisin sauce, honey, sherry, garlic, and fresh ginger.

Fork-tender, slow-cooker pulled pork is the star of this Vietnamese Bánh Mì sandwich. The meat literally falls apart and is slathered with incredible spices from the Chinese Five Spice rub.

Freshly baked Bánh Mì baguettes have a thin, crisp crust and a soft, airy texture inside. Grab a whole bunch at your local Vietnamese bakery and freeze what you don’t use for next time!

Pickled veggies are the crunchy topping to this yummy Bánh Mì sandwich! You may also want to try this variety for the topping, my Quick Pickled Vegetables recipe. Use the leftovers on top of salads!

How to assemble a Bánh Mì sandwich:

Slice the baguette in half and cut into evenly portioned sizes (about 3 inches).
Spread the Sriracha aioli on the bottom of the baguette.
Layer the Bánh Mì with pulled pork, pickled veggies, and fresh cilantro leaves.
Enjoy!

TIPS & TRICKS

You’ll want to trim the thick fat off of the pork shoulder. Otherwise, it will be too oily.
If you can’t find Bánh Mì baguettes, you can always substitute it with bakery baguettes, or French bread.
You can switch out the proteins in this Bánh Mì for like chicken, beef, tofu, fish, or paté. Or make it vegetarian with just the pickled vegetables.

WANT MORE?

If you like this Pulled Pork Bánh Mì sandwich, you’re going to want these recipes too!

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Update Notes: This post was originally published on March 14, 2017, but was republished with slight text changes and additions, like new photos, step-by-step instructions, and tips in August 2020.