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pulled pork bahn mi

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Rate this recipe 4.4/5 (8 Votes)

Ingredients

  • 1/2 CUP PACKED BROWN SUGAR
  • 1/2 CUP ASIAN FISH SAUCE
  • 1/4 CUP RICE VINEGAR
  • 6 GARLIC CLOVES, MINCED
  • 1 SMALL JALAPENO, SEEDED DEVEINED, AND MINCED
  • 4 LB BONELESS PORK SHOULDER, CUT INTO 4 INCH PIECES
  • 3/4 CUP MAYONAISE
  • 1 TBS SRIRACHA
  • 8 MINI BAGUETTES OR BIABATTA ROLLS, SPLIT, TOASTED
  • 1 (10 OZ) PKG JULIENNED CARROTS
  • 1 MEDIUM UNPEELED SEEDLESS CUCUMBER, THINLY SLICED
  • 1 CUP THINLY SLICED GREEN ONIONS
  • 1 CUP COARSELY CHOPPED FRESH CILANTRO

Details

Adapted from COOKING CLUB.COM

Preparation

Step 1

1 COMBINE BROWN SUGAR, FISH SAUCE, VINEGAR,GARLIC AND JALAPENO IN 5 TO 6 QUART SLOW COOKER. PLACE PORK IN SLOW COOKER, SPOON SAUCE MIXTURE OVER PORK TO COAT.

2 COOK COVERED, ON HIGH 4-5 HOURS OR ON LOW 8-10 HOURS UNTIL PORK IS FORK-TENDER. MEANWHILE WHISK MAYONNAISE AND HOT SAUCE IN SMALL BOWL UNTIL BLENDED; COVER AND REFRIGERATE UNTIL READY TO SERVE.

3 REMOVE PORK, SKIM FAT FROM COOKING JUICES. SHRED PORK WITH 2 FORKS; RETURN TO COOKING JUICES IN SLOW COOKER. REDUCE HEAT TO LOW TO KEEP WARM. SPREAD BREAD WITH MAYONNAISE MIXTURE; TOP WITH PORK, CARROTS, CUCUMBER, GREEN ONIONS AND CILLANTRO

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