I love Asian flavors! Sesame, cilantro, cucumber, heat….yum! This is an easy crockpot pork Banh Mi. This one made me happy dance!!
Ingredients:
4 lb. pork shoulder, trimmed of excess fat
kosher salt
Freshly ground black pepper
1 onion, cut into quarters
3 jalapeños
3/4 c. sugar
3/4 c. white vinegar
1/2 c. soy sauce
1/3 c. fish sauce
3 garlic cloves, chopped
3-inch piece of ginger, peeled and sliced
1 c. carrots, cut into matchsticks
2 c. Shredded cabbage
1/4 c. mayo
1 tbsp. sriracha
4 baguettes, cut in half lengthwise
1/4 c. fresh cilantro, chopped
1/4 c. Cucumbers, sliced
In the bowl of a slow cooker, add the pork shoulder. Season generously with salt and pepper. Add onions, 2 chopped jalapeños, 1/2 cup sugar, 1/2 cup vinegar, soy sauce, fish sauce, garlic, ginger and 1 cup of water. Cook on low for 9 hours.
Meanwhile, in a large glass jar combine 1/2 cup water, 1/4 cup sugar, 1/4 cup vinegar and 1 tbsp salt. Shake well to combine and add carrots and cabbage. In a small jar combine mayonnaise and sriracha. Refrigerate both jars while pork is braising.
After 9 hours, transfer the pork to a cutting board and remove any excess fat. Skim the fat from the braising liquid and strain into a sauce pan. Bring to a boil and simmer on low until reduced approximately by half, about 10 minutes. Season with salt.
Shred the pork using 2 forks and mix in a bowl with 1 cup of the reduced cooking liquid. Spread a thin layer of sriracha mayo on the sides of each baguette. Top with shredded pork, cilantro, sliced jalapeños, cucumbers and pickled slaw.
boymomfoodie.mom 