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.


For the Pulled Pork

  • 1.5 lb pork shoulder or butts
  • 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


To make the pulled pork

  1. Combine salt, five-spice powder, garlic powder, paprika and black pepper in a bowl. Rub the spice mixture all over the pork shoulder/butts.
  2. Pork shoulder and different spices for the rub to make pulled pork.
  3. 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

  1. 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.
  2. Full instructions visit @delightfulplate

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