Slow Cooker Vietnamese Pulled Pork Banh Mi
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
3 people
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Calories
465 kcal
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Course
Main Course, Breakfast
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Cuisine
Vietnamese
Slow Cooker Vietnamese Pulled Pork Banh Mi
Description
The recipe begins with a pork shoulder rubbed evenly with salt, five-spice powder, garlic powder, smoked paprika, and black pepper, then cooked in a slow cooker with water until tender enough to shred. This slow cooking infuses the meat with deep, warm spices and keeps it moist.
Accompanying the pork are quick pickled julienned carrots and cucumbers (or daikon radish), prepared by soaking in a mixture of rice vinegar, water, sugar, and salt. These vegetables add crunch and bright acidity that balance the richness of the pork.
To assemble, banh mi rolls or lightly toasted baguettes are layered with shredded pork, pickled vegetables, fresh cilantro, and a sauce made from mayonnaise, lime juice, sriracha, honey, salt, and pepper. The combination results in a flavorful, textural contrast typical of the Vietnamese sandwich tradition.
The pickled vegetables can be easily adjusted in sweetness by increasing sugar, and regular baguettes or even pita bread can substitute for banh mi rolls depending on availability and preference.
Ingredients
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 carrots julienned
- 4 oz cucumber or daikon radish, julienned
- 3/4 cup rice vinegar
- 1/2 cup water
- 3 tablespoons sugar
- salt pinch
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 bread or baguettes, lightly toasted
- cilantro
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
- Adjust sugar in pickled vegetables for sweeter or more tart flavors according to preference.
- Regular baguette bread or pita bread can be used as alternatives if Vietnamese banh mi rolls are unavailable.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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