pulled pork bahn mi
By joanmarie
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
You'll also love
- Jamie’s Easy Baked Salmon 4.4/5 (8 Votes)
- Turkey Meatloaf with Feta and... 4.2/5 (9 Votes)
- Veal Scallopini - 4.4/5 (8 Votes)
- Korean Pulled Pork Sandwiches with... 4.4/5 (9 Votes)
Review this recipe