Slow Cooker Vietnamese Pulled Pork Banh Mi

Name: Slow Cooker Vietnamese Pulled Pork Banh Mi
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 3 people
Ingredients: 1 1/2 lb pork shoulder or pork butt; 1 1/2 teaspoons salt; 2 teaspoons five-spice powder; 1 teaspoon garlic powder; 3/4 teaspoon smoked paprika; 1/4 teaspoon black pepper; 1/3 cup water; 2 oz julienned carrots; 4 oz julienned cucumber; 3/4 cup rice vinegar; 1/2 cup water; 3 tablespoons sugar; pinch of salt; 3 tablespoons mayonnaise; 1 tablespoon lime juice; 1 teaspoon Sriracha; 1/2 teaspoon honey; salt; black pepper; 3-4 banh mi, lightly toasted; cilantro

User Reviews

5.0

78 reviews

Excellent

Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
Servings
3 people
Calories
465 kcal
Course
Main Course, Breakfast
Cuisine
Vietnamese

Slow Cooker Vietnamese Pulled Pork Banh Mi

Finn Carter

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This pulled pork banh mi features Vietnamese baguette (banh mi) filled with tender and flavorful pulled pork, pickled vegetables, and tasty sriracha mayo sauce. With a slow cooker to cook the pulled pork, this delicious banh mi recipe cannot be easier to make.

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Ingredients

Servings

For the Pulled Pork

1 1/2 lb pork shoulder or pork butt
1 1/2 teaspoons salt
2 teaspoons five-spice powder
1 teaspoon garlic powder
3/4 teaspoon smoked paprika
1/4 teaspoon black pepper
1/3 cup water

For the Pickled Vegetables

2 oz julienned carrots
4 oz julienned cucumber (or daikon radish)
3/4 cup rice vinegar
1/2 cup water
3 tablespoons sugar
pinch of salt

To Assemble the Banh Mi Sandwich

3 tablespoons mayonnaise
1 tablespoon lime juice
1 teaspoon Sriracha
1/2 teaspoon honey
salt
black pepper
3-4 banh mi, lightly toasted (or baguettes)
cilantro

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Instructions

To make the pulled pork

Combine salt, five-spice powder, garlic powder, paprika and black pepper in a bowl. Rub the spice mixture all over the pork shoulder/butts.
Transfer the pork to the slow cooker, add the water. Cook on low for about 8 hours (or 6 hours on high) or to desired tenderness.

To make the pickled vegetables

Julienne carrots and cucumber (or daikon radish). If using cucumber, remove all seeds before you julienne them. In a jar or bowl, combine rice vinegar, water, sugar and salt, and then add the veggies. Cover, refrigerate to pickle for 2-3 hours or overnight.

To assemble the banh mi sandwich

In a bowl, mix together mayonnaise, sriracha, lime juice and honey to make the sauce. Add salt and pepper to taste.
Shred the pork. Slice the banh mi (or baguette) open lengthwise, fill with pulled pork, pickled veggies and cilantro, then drizzle with plenty of sauce. Serve immediately.

Notes

If you want your pickled vegetables to be sweeter, add 1 more tablespoon of sugar. I like mine to be just slightly sweet.
If you cannot find Vietnamese banh mi, regular baguettes will work fine. I even enjoy using pita bread for this recipe.

Nutrition Information

Show Details

Calories 465kcal (23%) Carbohydrates 32g (11%) Protein 31g (62%) Fat 22g (34%) Saturated Fat 5g (25%) Cholesterol 99mg (33%) Sodium 1558mg (65%) Potassium 685mg (20%) Fiber 3g (12%) Sugar 17g (34%) Vitamin A 3431IU (69%) Vitamin C 6mg (7%) Calcium 91mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 3people

Amount Per Serving

Calories 465 kcal

% Daily Value*

Calories	465kcal	23%
Carbohydrates	32g	11%
Protein	31g	62%
Fat	22g	34%
Saturated Fat	5g	25%
Cholesterol	99mg	33%
Sodium	1558mg	65%
Potassium	685mg	15%
Fiber	3g	12%
Sugar	17g	34%
Vitamin A	3431IU	69%
Vitamin C	6mg	7%
Calcium	91mg	9%
Iron	4mg	22%