Bánh Mì-style Pork Sandwiches
Bánh mìs are one of our favorite sandwiches out there, so we needed a go-to recipe whenever the craving hits. This is a slow-cooked pork shoulder, with aromatics and common Vietnamese ingredients like fish sauce and soy sauce. The meat just falls apart at the end, which is perfect for piling onto a loaf of French bread with mayonnaise, pickled carrots and cucumbers and cilantro.
Ingredients:
For the toppings:
Instructions:
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To make the pork:
Combine all ingredients into an instant pot or a crock pot.
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If using Instant Pot: Pressure cook for 1 hour, and let the pressure naturally release when complete
If slow cooker: slow cook the pork shoulder for 8 hours on low heat, or 4 hours on high heat. Rotate a few times throughout cooking.
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When the pork is finished cooking, remove and shred. Reduce some of the liquid leftover from cooking, and return the pork back to the liquid.
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Prepare the sandwiches.
Slice open a loaf of French bread, and toast. Combine 2 parts mayo to 1 part soy sauce to 1 part Sriracha. Spread on both sides of the bread. Pile on shredded meat, cilantro, and pickled vegetables.
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Serve leftovers as a rice bowl.
Serve the pork over rice, with all the other classic toppings for a bánh mì bowl!
Note
With the remaining cooking liquid, I will use some to store the leftover cooked pork to ensure it stays moist. If there is a lot leftover, feel free to discard.
