Slow Cooker Banh Mi with Pickled Veggies – Easy Mexican Dinner Recipes
These Slow Cooker Banh Mi sandwiches pack bold Vietnamese flavors with an American twist. A must-try for weeknight dinners!
Servings: 6 sandwiches
Ingredients
- 2 pounds boneless pork shoulder or pork butt
- 1/4 cup soy sauce
- 1/4 cup fish sauce
- 1/4 cup brown sugar
- 1 tablespoon garlic, minced
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon black pepper
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1/2 cup rice vinegar
- 1/4 cup water
- 2 tablespoons sugar
- 1/2 teaspoon salt
- French baguettes or hoagie rolls
- Mayonnaise
- Fresh cilantro
Instructions
- Place the pork in the slow cooker. In a bowl, mix soy sauce, fish sauce, brown sugar, garlic, ginger, red pepper flakes, and black pepper. Pour over pork.
- Cook on low for 8 hours or until the meat is fork-tender. Shred the pork using two forks.
- In a bowl, combine carrots and cucumber. In a separate small bowl, stir together rice vinegar, water, sugar, and salt. Pour over vegetables and let sit for at least 30 minutes.
- To assemble, spread mayonnaise on each toasted baguette or roll, add shredded pork, pickled vegetables, and top with fresh cilantro.
- Serve immediately and enjoy!