Slow Cooker Banh Mi Beef Recipe

This not-so-traditional Vietnamese sandwich is crazy delicious! Made with slow-cooker pulled pork, this Slow Cooker Pulled Pork Bánh Mì sandwich actually has Chinese five spice seasoning for the rub, making it not-so-Vietnamese either! 😜

Try serving this Pulled Pork Bánh Mì open-faced for a twist, and to save some calories (I'm all about saving calories!).  Or, go for the gusto and eat the whole loaf -- it's that good!

What is Bánh Mì?

Bánh Mì (or banh mi) is the Vietnamese word for bread. In Vietnamese cuisine, it also refers to a type of short baguette with thin, crisp crust and soft, airy texture inside that is often split lengthwise and filled with various savory ingredients as a sandwich and served as a meal.

Originating on the streets of Saigon, the Bánh Mì sandwich is a French-Vietnamese hybrid consisting of sour, pickled vegetables, crisp cilantro, spicy chilis, and a cool sliver of cucumber surrounding any number of protein options, from minced pork to fatty paté to sardines.

Add the cubed pork shoulder to a slow cooker and walk away for four hours! It's just that easy! The pork is rubbed with fragrant Chinese Five Spice, then marinated with soy sauce, hoisin sauce, honey, sherry, garlic, and fresh ginger.

Fork-tender, slow-cooker pulled pork is the star of this Vietnamese Bánh Mì sandwich. The meat literally falls apart and is slathered with incredible spices from the Chinese Five Spice rub.

Freshly baked Bánh Mì baguettes have a thin, crisp crust and a soft, airy texture inside. Grab a whole bunch at your local Vietnamese bakery and freeze what you don't use for next time!

Pickled veggies are the crunchy topping to this yummy Bánh Mì sandwich! You may also want to try this variety for the topping, my Quick Pickled Vegetables recipe. Use the leftovers on top of salads!

How to assemble a Bánh Mì sandwich:

• Slice the baguette in half and cut into evenly portioned sizes (about 3 inches).
• Spread the Sriracha aioli on the bottom of the baguette.
• Layer the Bánh Mì with pulled pork, pickled veggies, and fresh cilantro leaves.
• Enjoy!

TIPS & TRICKS

• You'll want to trim the thick fat off of the pork shoulder. Otherwise, it will be too oily.
• If you can't find Bánh Mì baguettes, you can always substitute it with bakery baguettes, or French bread.
• You can switch out the proteins in this Bánh Mì for like chicken, beef, tofu, fish, or paté. Or make it vegetarian with just the pickled vegetables.

WANT MORE?

If you like this Pulled Pork Bánh Mì sandwich, you're going to want these recipes too!

• Lobster Bánh Mì
• Instant Pot Korean-Inspired Pulled Pork
• Chinese Five Spice Pork Tenderloin
• Easy Pickled Red Onions

Update Notes:This post was originally published onMarch 14, 2017, but was republished with slight text changes and additions, like new photos, step-by-step instructions, and tips inAugust 2020.

Print

---

Description

Fork-tender pork shoulder is the star of this Slow Cooker Pulled Pork Bánh Mì sandwich! Topped with crunchy pickled vegetables, this Vietnamese sandwich is crazy delicious!

---

• 4 pounds pork shoulder, fat trimmed, cut into large chunks
• 2 tablespoons Chinese Five Spice powder
• 4 tablespoons low sodium soy sauce (or liquid aminos)
• ¼ cup hoisin sauce
• 2 tablespoons honey
• 2 tablespoons dry sherry cooking wine
• 2 tablespoons garlic, minced
• 2 tablespoons fresh ginger, minced
• Sriracha aioli (see recipe below)
• 2 loaves Báhn Mì baguettes, or bakery French bread

For the Pickled Vegetables:

• ½ English cucumber, sliced very thin
• 3 carrots, peeled and julienned
• 4 large radishes, sliced very thin
• 1 jalapeno, seeded and sliced very thin
• 2 tablespoons salt (divided)
• 2 tablespoons sugar (divided)
• 1 cup rice vinegar
• 1 cup water
• ¼ cup fresh cilantro

---

1. Place the pork in a large bowl and rub in the Chinese Five Spice until pork is completely coated. Let sit for 5 minutes.
2. In another bowl, whisk together the soy sauce, hoisin sauce, honey, sherry, garlic, and ginger. Place the pork at the bottom of a slow cooker and pour the mixture over the pork, tossing to coat. Cook the pork on high for 4 hours, or low for 8 hours. Stir halfway through. When the pork is finished, shred the pork with two forks, discarding any fat. Keep warm.
3. While the pork is cooking, place the sliced veggies in a large bowl. Add 1 tablespoon salt and 1 tablespoon sugar to the veggies and stir to coat well. Let sit for 10 minutes to draw out the moisture. Rinse well and drain. In a small bowl, whisk together the rice vinegar, water, and remaining 1 tablespoons salt and 1 tablespoons sugar. Stir until dissolved. Pour over the veggies and set aside for at least 1 hour.

To make the aioli: Combine 3 tablespoons Sriracha sauce with 4 tablespoons low-fat mayonnaise.

To assemble the Bánh Mì sandwich: Slice the baguette in half and cut into evenly portioned sizes (about 3 inches). Spread the aioli on the bottom of the baguette. Layer with pulled pork, pickled veggies, and cilantro leaves.

---

Notes

• You'll want to trim the thick fat off of the pork shoulder. Otherwise, it will be too oily.
• If you can't find Bánh Mì baguettes, you can always substitute it with bakery baguettes, or French bread.
• You can switch out the proteins in this Bánh Mì for like chicken, beef, tofu, fish, or paté. Or make it vegetarian with just the pickled vegetables.

Nutrition

• Serving Size: Sandwich
• Calories: 632
• Sugar: 20.9 g
• Sodium: 4328 mg
• Fat: 14.1 g
• Carbohydrates: 35.8 g
• Protein: 85.3 g
• Cholesterol: 248.4 mg

Keywords: banh mi recipe, banh mi recipe pork, banh mi recipe sandwich

Reader Interactions

taylorunted1969.blogspot.com

Source: https://www.asiancaucasian.com/slow-cooker-pulled-pork-sandwich-banh-mi/

Share this post