Slow Cooker Banh Mi Sandwiches

Created by: Nicole Leggio, Cooking for Keeps

This easy version of a classic Vietnamese sandwich uses a slow cooker to gently tenderize rich pork shoulder, seasoned with all the classic flavors that go along with a banh mi – soy sauce, fish sauce, rice vinegar, ginger and garlic. Delicious!

  • 6 lbs. bone-in pork shoulder
  • 2½ tsp. salt
  • 1½ tsp. garlic powder
  • 1½ tsp. onion powder
  • 1½ tsp. ground ginger
  • 1½ tsp. ground mustard
  • ½ tsp. cinnamon
  • 2 Tbsp. canola oil
  • 1½ cups chicken stock
  • ½ cup soy sauce
  • ½ cup rice vinegar
  • 2 Tbsp. + 2 tsp. Sriracha
  • ¼ cup fish sauce
  • 1 small cucumber, thinly sliced
  • 5 radishes, thinly sliced
  • 2 cups shredded carrot
  • ½ cup roughly chopped cilantro
  • 2 jalapenos, thinly sliced
  • ½ cup light mayo
  • 1 tsp. sesame oil
  • 8 hoagie buns
  1. Pat pork shoulder dry with paper towels. Sprinkle salt on all sides of pork. In a small bowl, mix together garlic powder, onion powder, ginger, mustard and cinnamon. Pat all over pork.
  2. Heat a large skillet or Dutch oven to medium-high heat. Add oil. Brown pork on all sides; it should take about 10 minutes. Transfer to slow cooker.
  3. In the same small bowl, combine chicken stock, soy sauce, rice vinegar, 2 tablespoons Sriracha and fish sauce. Pour over pork. Turn the slow cooker on low and cook for 6-7 hours, or until fork-tender.
  4. While the pork cooks, mix remaining Sriricha, mayo, and sesame oil in a small bowl.
  5. Once pork has cooked, remove meat and bones from broth. Shred with two forks, discard fat and bones. Use a spoon to try and skim some of the fat off the top of the broth.
  6. Add shredded pork back to broth. Slather hoagies with spicy mayo, pile with shredded pork, and then layer with cucumber, radish, carrots, cilantro and jalapenos.

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