Ever since I picked up a slow cooker, I’ve been addicted to shredded pork! The slow cooker is perfectly cooked with shredded pork when it’s tasty, juicy, and tender. Moreover, it’s very easy to cut pork into pieces, because you can put the pork in the crocodile pot in the morning and let it work while working. I recently tried new flavors with grated pork from the barbecue and while I was enjoying a Vietnamese caramel shrimp banh mi, I had the crazy idea of trying a Vietnamese grated pork banh mi.
The first step in creating the “Vietnamese Dog” was to create the “BBQ” sauce. I especially like the Vietnamese salted caramel sauce as it is used on Vietnamese caramel prawns and wanted to use it as the basis for the BBQ sauce. I added some typical Vietnamese flavors, including salty fish sauce, sour lime juice, and some birdseye chillies for a touch of seasoning. Once I had the barbecue sauce made, it was a matter of throwing the pork in the slow cooker, along with some of the barbecue sauce to cook while I went to work.
Armed with my Vietnamese pork, it was a simple matter of making the banh mi sandwiches. The next step was of course to make a quick Vietnamese carrot and radish gherkins. From there I made the sandwiches with the pork in a baguette with lots of fresh ingredients and a hint of mayonnaise. The Vietnamese pork was incredibly tasty with an excellent balance of sweet, salty, sour, and spicy. The juicy cucumbers and pickles worked very well together with the tasty barbecued pork, making the palette clean and you can enjoy the next bite more of the barbecued pork.
Vietnamese BBQ Pulled Pork Banh Mi
Prep Time: 10 minutes Total Time: 10 minutes Servings: 4
- 1 baguette (cut into 4 sandwich-sized lengths and sliced in half)
- 4 tablespoons mayonnaise
- 1 pound Vietnamese BBQ Pulled Pork (see below)
- 1/4 cup pickled daikon radish
- 1/4 cup pickled carrots
- 1/2 cup cucumber (thinly sliced)
- 1/2 cup cilantro (loosely packed)
- 2 birds eye chilies (sliced, optional)
- Assemble sandwiches and enjoy