Pulled Pork Banh Mi Sandwich
This Pulled Pork Banh Mi combines tender, aromatic slow-roasted pork shoulder with quick-pickled vegetables and fresh herbs for an authentic Vietnamese sandwich that's achievable at home.
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This Pulled Pork Banh Mi combines tender, aromatic slow-roasted pork shoulder with quick-pickled vegetables and fresh herbs for an authentic Vietnamese sandwich that's achievable at home.
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In a large roasting pan, create a bed of aromatics by adding quartered onions, halved jalapeños, sliced ginger, peeled garlic cloves, and green onions.
Drizzle the aromatics with olive oil and season with coriander seeds, black pepper, salt, and Chinese five spice powder.
Add a large bunch of cilantro and the quartered lemons to the pan.
Place the pork shoulders on top of the aromatics.
Pour soy sauce over the pork and rub it evenly over the surface.
Generously season the pork with your favorite BBQ spice rub.
Cover the pan tightly with aluminum foil and roast in a preheated oven at 325°F (160°C) for 5-6 hours, or until the pork is fall-apart tender.
Once cooked, carefully remove the pork from the pan and set it aside.
Strain the cooking liquids from the pan through a fine-mesh sieve into a large container to create a jus.
Pour the strained jus into a saucepan and bring to a simmer over medium heat.
While the jus simmers, shred the pork using your hands or two forks.
Place the shredded pork into a large pan. Pour the hot jus over the pork and toss to combine, ensuring the meat is moist.
To make the pickled vegetables, combine julienned daikon and shredded carrots in a mixing bowl.
Pour rice vinegar and water over the vegetables, then add sugar. Mix thoroughly and set aside to pickle for at least 15-20 minutes.
To assemble the Banh Mi, slice a baguette or hoagie roll lengthwise, but not all the way through.
Spread a layer of mayonnaise on the inside of the bread.
Fill the roll with a generous amount of the pulled pork.
Top the pork with the pickled daikon and carrots, sliced cucumber, sliced fresh jalapeños, and fresh cilantro sprigs.
Slice the sandwich in half and serve immediately.
Pulled pork keeps refrigerated in an airtight container for up to 4 days; freeze for up to 3 months. Reheat gently with broth to restore moisture before making sandwiches.
large roasting pan or Dutch oven · meat thermometer (optional but recommended for accuracy)
Slow-roasting two 8-lb pork shoulders takes approximately 3–4 hours at a low temperature until the meat shreds easily with a fork.
Yes. Quick-pickled vegetables can be made 1–2 days in advance and stored in the refrigerator, making banh mi assembly quick on serving day.
A crusty, airy baguette or Vietnamese-style sub roll is traditional; the exterior should be crisp while the interior remains soft.
Pork butt works equally well. Avoid lean cuts like tenderloin, which will dry out during the long roast.
Keep pulled pork in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently with a splash of broth to restore moisture.
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