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Slow Cooked Vietnamese Pulled Pork Banh Mi
By :Instant Brands Culinary Team
Slow Cooked Vietnamese Pulled Pork Banh Mi
Slow Cooked Vietnamese Pulled Pork Banh Mi
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Cuisine Vietnamese
Difficulty Easy
Browse Category Meat
Cooking Technique Slow Cook
Main Ingredient Cucumber, Pork Shoulder
Prep Time 15 minutes
Cook Time 6 hours
Servings
4-6 servings
Ingredients
FOR THE PORK
  • 2 lbs boneless pork shoulder roast
  • 2 tsp sea salt
  • 2 1/2 tsp five spice powder
  • 1 1/2 garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/3 cup chicken stock
FOR THE PICKLED VEGETABLES
  • 1 large carrot julienned
  • 1 cucumber julienned
  • 3/4 cup rice vinegar
  • 1/2 cup Water
  • 3 tbsp sugar
  • Pinch sea salt
FOR THE SAUCE
  • 3 tbsp mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp sriracha
  • 1/2 tsp honey
  • salt to taste
  • pepper to taste
FOR ASSEMBLING
  • 4-6 baguettes lightly toasted
  • fresh chopped cilantro
  • ASSEMBLING
  • 4-6 baguettes lightly toasted
  • fresh chopped cilantro
Cuisine Vietnamese
Difficulty Easy
Browse Category Meat
Cooking Technique Slow Cook
Main Ingredient Cucumber, Pork Shoulder
Prep Time 15 minutes
Cook Time 6 hours
Servings
4-6 servings
Ingredients
FOR THE PORK
  • 2 lbs boneless pork shoulder roast
  • 2 tsp sea salt
  • 2 1/2 tsp five spice powder
  • 1 1/2 garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/3 cup chicken stock
FOR THE PICKLED VEGETABLES
  • 1 large carrot julienned
  • 1 cucumber julienned
  • 3/4 cup rice vinegar
  • 1/2 cup Water
  • 3 tbsp sugar
  • Pinch sea salt
FOR THE SAUCE
  • 3 tbsp mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp sriracha
  • 1/2 tsp honey
  • salt to taste
  • pepper to taste
FOR ASSEMBLING
  • 4-6 baguettes lightly toasted
  • fresh chopped cilantro
  • ASSEMBLING
  • 4-6 baguettes lightly toasted
  • fresh chopped cilantro
Slow Cooked Vietnamese Pulled Pork Banh Mi
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. In a bowl, combine the sea salt, five-spice powder, garlic powder, smoked paprika and black pepper.
  2. Place the pork on top of a cutting board and spread the spice mixture all over.
  3. Pour chicken stock into the Inner Pot and place the pork on top.
  4. Close the Pressure Cooking Lid on the pot and set to VENT.
  5. Select SLOW COOK- HIGH for 6 hours.
  6. While pork is cooking, in a jar or an airtight container combine rice vinegar, sugar, salt and water and then add the julienned carrot and cucumber, cover and refrigerate for at least 3 hours.
  7. For the sauce, combine the mayonnaise, lime juice, sriracha and honey, add salt and pepper to taste in a small bowl.
  8. When done, carefully open the Pressure cooking Lid. Remove the pork from the inner pot and shred it.
  9. Slice the baguette open lengthwise, fill with pulled pork, pickled veggies and cilantro, then drizzle with plenty of sauce.
  10. Serve warm and enjoy!