Slow Cooker Vietnamese Pulled Pork Banh Mi

🧂 Ingredients

• 1 1/2 lb pork shoulder or pork butt
• 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
• 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
• 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

• 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.
• 3 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.
• 4 In a bowl, mix together mayonnaise, sriracha, lime juice and honey to make the
  sauce. Add salt and pepper to taste.
• 5 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.

Nutrition Info