SLOW COOKER VIETNAMESE PULLED PORK BANH MI #lunch #vegetables

This pulled pork banh mi highlights Vietnamese loaf (banh mi) loaded up with delicate and delightful pulled pork, salted vegetables, and delicious sriracha mayo sauce. With a moderate cooker to cook the pulled pork, this scrumptious banh mi formula can't be simpler to make.

This Vietnamese pulled pork banh mi isn't the most customary form. It is enlivened by the Southern-style banh mi and we love to have it for breakfast. The fresh bread, delicate pork, crunchy vegetables, and somewhat zesty tart rich sauce are what make it flavorful and fulfilling.

We generally scan for breakfast that sets aside little effort to get ready toward the beginning of the day and this banh mi sandwich formula is the ideal arrangement. We cook the pulled pork in the moderate cooker and pickle the vegetables medium-term, and afterward gather the sandwich in the first part of the day.

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Ingredients
For the Pulled Pork

• 1.5 lb pork shoulder or butts
• 1 1/2 teaspoons salt
• 2 teaspoons five-spice powder
• 1 teaspoon garlic powder
• 3/4 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/3 cup water

For the Pickled Vegetables

• 2 oz julienned carrots
• 4 oz julienned cucumber (or daikon radish)
• 3/4 cup rice vinegar
• 1/2 cup water
• 3 tablespoons sugar
• pinch of salt

To Assemble the Banh Mi Sandwich

• 3 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon sriracha
• 1/2 teaspoon honey
• salt
• black pepper
• 3-4 banh mi, lightly toasted (or baguettes)
• cilantro

Instructions
To make the pulled pork

1. Combine salt, five-spice powder, garlic powder, paprika and black pepper in a bowl. Rub the spice mixture all over the pork shoulder/butts.
2. Transfer the pork to the slow cooker, add the water. Cook on low for about 8 hours (or 6 hours on high) or to desired tenderness.

To make the pickled vegetables

1. Julienne carrots and cucumber (or daikon radish). If using cucumber, remove all seeds before you julienne them. In a jar or bowl, combine rice vinegar, water, sugar and salt, and then add the veggies. Cover, refrigerate to pickle for 2-3 hours or overnight.

To assemble the banh mi sandwich

1. In a bowl, mix together mayonnaise, sriracha, lime juice and honey to make the sauce. Add salt and pepper to taste. Shred the pork. Slice the banh mi (or baguette) open lengthwise, fill with pulled pork, pickled veggies and cilantro, then drizzle with plenty of sauce. Serve immediately.

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