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A pulled pork banh mi sandwich on a wooden board

Slow Cooker Pulled Pork Bánh Mì

  • Author: Asian Caucasian
  • Prep Time: 30 mins
  • Cook Time: 8 hours
  • Total Time: 8 hours 30 mins
  • Yield: 6 1x
  • Category: Lunch / Dinner
  • Method: Slow Cooker
  • Cuisine: Vietnamese

Description

Fork-tender pork shoulder is the star of this Slow Cooker Pulled Pork Bánh Mì sandwich! Topped with crunchy pickled vegetables, this Vietnamese sandwich is crazy delicious!


Scale

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

For the Pickled Vegetables:

  • ½ English cucumber, sliced very thin
  • 3 carrots, peeled and julienned
  • 4 large radishes, sliced very thin
  • 1 jalapeño, seeded and sliced very thin
  • 3 tablespoons salt
  • 4 tablespoons sugar
  • 1 cup rice vinegar
  • 1 cup water
  • ¼ cup fresh cilantro

Instructions

  1. Place the pork in a large bowl and rub in the Chinese Five Spice until pork is completely coated. Let sit for 5 minutes.
  2. In another bowl, whisk together the soy sauce, hoisin sauce, honey, sherry, garlic, and ginger. Place the pork at the bottom of a slow cooker and pour the mixture over the pork, tossing to coat. Cook the pork on high for 4 hours, or low for 8 hours. Stir halfway through. When the pork is finished, shred the pork with two forks, discarding any fat. Keep warm.
  3. While the pork is cooking, place the sliced veggies in a large bowl. Add 1 tablespoon salt and 1 tablespoon sugar to the veggies and stir to coat well. Let sit for 10 minutes to draw out the moisture. Rinse well and drain. In a small bowl, whisk together the rice vinegar, water, and remaining 2 tablespoons salt and 3 tablespoons sugar. Stir until dissolved. Pour over the veggies and set aside for at least 1 hour.

To make the aioli: Combine 3 tablespoons Sriracha sauce with 4 tablespoons low-fat mayonnaise.

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


Notes

  • 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.

Keywords: banh mi recipe, banh mi recipe pork, banh mi recipe sandwich