Slow Cooker Banh Mi Bowls
Serves 6
20 mins prep
360 mins cook
380 mins total
This dish is based on the classic Vietnamese sandwich Banh Mi, where a baguette hosts flavorful meat and pickled vegetables in the perfect savory, tangy complimentary way.
0 servings
Quick pickled veg:
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Make the pickled vegetables the day before, or at least the morning before, by slicing the carrot and cucumber into thin discs and mix with salt in a glass jar. Cover with vinegar and place in the fridge to serve with the pork.
Heat a large pan over medium high heat.
Cover the pork shoulder generously with salt and rub with olive oil.
When pan is hot, sear the pork for 3-5 minutes on all sides until deeply browned all over. Remove from heat. In slow cooker, add all of the sauce ingredients and whisk briefly to distribute. Place the pork on top of the sauce and cook on high for 5-6 hours until meat is very tender and begins to fall apart.
When done, remove meat and set aside. Using a spoon, skim extra fat off of the cooking liquid, then add the meat back in and shred with two forks.
Serve meat in shallow bowls topped with sliced scallions and along side pickled vegetables and white or cauliflower rice.
