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.
Combine all ingredients into an instant pot or a crock pot.
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.
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.
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.
Serve the pork over rice, with all the other classic toppings for a bánh mì bowl!
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.