Slow Cooked Vietnamese Pulled Pork Banh Mi


  • 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
  • 4-6 baguettes
  • fresh chopped cilantro
  • 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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