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.
- 2 pounds pork shoulder, boston butt (I usually get bone in because cheaper)
- 2 jalapeños (chopped)
- 1 serrano (chopped)
- 1 white onion (sliced, crosswise)
- 1 tbsp fish sauce
- 1/4 cup soy sauce
- 1/3 cup apple cider vinegar
- 1/3 cup white sugar
- 2 inch knob of ginger (minced)
- 3 clove garlic (smashed)
- 1 tsp salt
- French bread
- Mayonnaise
- Soy sauce
- Sriracha
- Pickled carrots and cucumber
- Cilantro
- 1 To make the pork:
Combine all ingredients into an instant pot or a crock pot.
- 2
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.
- 3
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.
- 4
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.
- 5
Serve leftovers as a rice bowl.Serve the pork over rice, with all the other classic toppings for a bánh mì bowl!
NoteWith 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.
- 2