Flavorful slow roasted pulled pork, a quick pickled slaw, and a simple sriracha mayo are the delicious building blocks for these Slow Cooker Banh Mi Pork Sandwiches...
This tasty recipe post is sponsored by the National Pork Board, the National Pork Producers Council, & the Minnesota Pork Board. As always, all opinions & thoughts expressed below are 100% my own.
Happy Friday, friends! I would like to take this moment to introduce you all to one of my new favorite things- Banh Mi! :) Not familiar? No worries. You certainly will be by the end of today's recipe post.
I hadn't actually tried Bahn Mi myself until last month when I attended the Pass the Pork tour in Minneapolis & found myself in charge of mixing up the Bahn Mi Pork Burgers recipe that my team was assigned to during our group cooking class.
I had definitely heard of Banh Mi before, but I had not actually tried it until we had cooked up those flavorful and juicy burgers. And guess what, folks? I am now 100% hooked!
For those not familiar with Banh Mi, let's start with just what it is exactly. Banh Mi actually refers to the Vietnamese baquette or roll that these tasty sandwiches are usually served on.
These crusty on the outside, soft on the inside rolls are stuffed with flavorful meat and are then usually topped with some kind of pickled veggies. Some people also add a little mayonnaise, chili paste, fresh cilantro, or thinly cut slices of jalapeno to their Banh Mi.
For this Slow Cooker Banh Mi Pork Sandwich recipe I am sharing with you all today, I simply topped them with a quick pickled slaw and a sriracha mayo. But feel free to throw on some fresh cilantro springs or a few jalapeno slices as well if that happens to be your thing... ;)
There is SO much flavor packed into these sandwiches! The pork roast is slow cooked all day in garlic, roasted chiles, fresh ginger, fish sauce, & chili paste until it is fork tender.
Then you pile that juicy, flavorful shredded pork onto toasted buns, top it with a little of the pickled slaw, and finish it off with a smear of the sriracha mayo, and boom! A flavor explosion.
This sandwich does have a little kick of heat to it, but you can easily dial that back a bit by not including the seeds from serrano chile with the pork roast and using plain mayo instead of the sriracha mayo.
This sandwich does have a little kick of heat to it, but you can easily dial that back a bit by not including the seeds from serrano chile with the pork roast and using plain mayo instead of the sriracha mayo.
What is your favorite way to enjoy it?
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