Slow Cooker Banh Mi Sandwiches

This easy version of a classic Vietnamese sandwich uses a slow cooker to gently tenderize rich pork shoulder, seasoned with all the classic flavors that go along with a banh mi – soy sauce, fish sauce, rice vinegar, ginger and garlic. Delicious!

Created by: Nicole Leggio, Cooking for Keeps

Ingredients

  • 6 pounds bone-in pork shoulder
  • 2 1/2 teaspoons salt
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground mustard
  • 1/2 teaspoon cinnamon
  • 2 tablespoons canola oil
  • 1 1/2 cups chicken stock
  • 1/2 cup soy sauce
  • 1/2 cup rice vinegar
  • 2 tablespoons plus 2 tsp. Sriracha
  • 1/4 cup fish sauce
  • 1 small cucumber, thinly sliced
  • 5 radishes, thinly sliced
  • 2 cups shredded carrot
  • 1/2 cup roughly chopped cilantro
  • 2 jalapeños, thinly sliced
  • 1/2 cup light mayo
  • 1 teaspoon sesame oil
  • 8 hoagie buns

Directions

  • Pat pork shoulder dry with paper towels. Sprinkle salt on all sides of pork. In a small bowl, mix together garlic powder, onion powder, ginger, mustard and cinnamon. Pat all over pork.
  • Heat a large skillet or Dutch oven to medium-high heat. Add oil. Brown pork on all sides; it should take about 10 minutes. Transfer to slow cooker.
  • In the same small bowl, combine chicken stock, soy sauce, rice vinegar, 2 tablespoons Sriracha and fish sauce. Pour over pork. Turn the slow cooker on low and cook for 6-7 hours, or until fork-tender.
  • While the pork cooks, mix remaining Sriricha, mayo, and sesame oil in a small bowl.
  • Once pork has cooked, remove meat and bones from broth. Shred with two forks, discard fat and bones. Use a spoon to try and skim some of the fat off the top of the broth.
  • Add shredded pork back to broth. Slather hoagies with spicy mayo, pile with shredded pork, and then layer with cucumber, radish, carrots, cilantro and jalapeños.

Recipe Information

Ingredients

  • 6 pounds bone-in pork shoulder
  • 2 1/2 teaspoons salt
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground mustard
  • 1/2 teaspoon cinnamon
  • 2 tablespoons canola oil
  • 1 1/2 cups chicken stock
  • 1/2 cup soy sauce
  • 1/2 cup rice vinegar
  • 2 tablespoons plus 2 tsp. Sriracha
  • 1/4 cup fish sauce
  • 1 small cucumber, thinly sliced
  • 5 radishes, thinly sliced
  • 2 cups shredded carrot
  • 1/2 cup roughly chopped cilantro
  • 2 jalapeños, thinly sliced
  • 1/2 cup light mayo
  • 1 teaspoon sesame oil
  • 8 hoagie buns

Directions

  • Pat pork shoulder dry with paper towels. Sprinkle salt on all sides of pork. In a small bowl, mix together garlic powder, onion powder, ginger, mustard and cinnamon. Pat all over pork.
  • Heat a large skillet or Dutch oven to medium-high heat. Add oil. Brown pork on all sides; it should take about 10 minutes. Transfer to slow cooker.
  • In the same small bowl, combine chicken stock, soy sauce, rice vinegar, 2 tablespoons Sriracha and fish sauce. Pour over pork. Turn the slow cooker on low and cook for 6-7 hours, or until fork-tender.
  • While the pork cooks, mix remaining Sriricha, mayo, and sesame oil in a small bowl.
  • Once pork has cooked, remove meat and bones from broth. Shred with two forks, discard fat and bones. Use a spoon to try and skim some of the fat off the top of the broth.
  • Add shredded pork back to broth. Slather hoagies with spicy mayo, pile with shredded pork, and then layer with cucumber, radish, carrots, cilantro and jalapeños.