Slow Cooked Vietnamese Pulled Pork Banh Mi

By: Instant Pot Culinary Team

Slow Cooked Vietnamese Pulled Pork Banh Mi
cuisine icon Cuisine
Vietnamese
cuisine icon Course
Dinner, Lunch, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Cooking Technique
Slow Cook
cuisine icon Keywords
4-6 servings, assembling, baguettes, black pepper, boneless pork shoulder roast, chicken stock, cook 6 hour, cucumber, dinner, easy, five spice powder, fresh chopped cilantro, fresh lemon juice, garlic powder, honey, Instant Pot Culinary Team, instant pot pork recipes, large carrot, lunch, main course, mayonnaise, more than 2 hours, pepper, pinch sea salt, pork banh mi, prep 15 min, rice vinegar, salt, sea salt, slow cook, smoked paprika, sriracha, sugar, vietnamese, water

prep icon Prep Time
15 min
cook icon Cook Time
6 hour

serving icon Servings
4-6 servings
Ingredients
  • 2 lbs boneless pork shoulder roast
  • 2 tsp sea salt
  • 2 1/2 tsp five spice powder
  • 1 1/2 garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/3 cup chicken stock
  • 1 large carrot
  • 1 cucumber
  • 3/4 cup rice vinegar
  • 1/2 cup Water
  • 3 tbsp sugar
  • Pinch sea salt
  • 3 tbsp mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp sriracha
  • 1/2 tsp honey
  • salt
  • pepper
  • 4-6 baguettes
  • fresh chopped cilantro
  • ASSEMBLING
  • 4-6 baguettes
  • fresh chopped cilantro
Instructions
  • In a bowl, combine the sea salt, five-spice powder, garlic powder, smoked paprika and black pepper.
  • Place the pork on top of a cutting board and spread the spice mixture all over.
  • Pour chicken stock into the Inner Pot and place the pork on top.
  • Close the Pressure Cooking Lid on the pot and set to VENT.
  • Select SLOW COOK- HIGH for 6 hours.
  • While pork is cooking, in a jar or an airtight container combine rice vinegar, sugar, salt and water and then add the julienned carrot and cucumber, cover and refrigerate for at least 3 hours.
  • For the sauce, combine the mayonnaise, lime juice, sriracha and honey, add salt and pepper to taste in a small bowl.
  • When done, carefully open the Pressure cooking Lid. Remove the pork from the inner pot and shred it.
  • Slice the baguette open lengthwise, fill with pulled pork, pickled veggies and cilantro, then drizzle with plenty of sauce.
  • Serve warm and enjoy!
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