Banh Mi Style Pulled Pork Sandwiches – I’m a little obsessed with anything that pairs crusty bread and saucy pulled meat.
Note: “Banh mi” originally refers to Vietnamese bread and baguettes, but the term has also come to mean the flavorful meat-filled sandwiches sold in Vietnamese bakeries.
I’ve adapted this recipe, so while it’s inspired by Vietnamese flavors, it’s not an authentic traditional banh mi. Still — it’s delicious.
How to Start Your Banh Mi Style Pulled Pork Sandwiches
Begin with the pork in a slow cooker so it can roast low and slow until tender. The cooking liquid is a simple blend of sweet chili sauce, lime juice, and fish sauce. Fish sauce is a cornerstone of Southeast Asian cooking — it adds deep savory umami without an overpowering fishiness. If you really can’t use fish sauce, soy sauce works as a substitute, though the flavor will be different.
Whisk the sauce and pour it over your seasoned pork in the slow cooker. Pork shoulder is ideal for this — it shreds beautifully — but a pork sirloin roast is a leaner alternative that also works well.
While the pork cooks, make a cool, crunchy slaw. The star is shredded daikon, a mild white radish (sometimes called Japanese radish) you’ll find in most produce sections. It looks like a long white root and has a gentle flavor that holds up well in slaws.
Combine shredded daikon and carrot with coarsely chopped cilantro. Dress them with rice wine vinegar, a bit of sugar, sesame oil, and a pinch of salt. The vegetables stay crisp, so you can prepare the slaw a few hours ahead of time without losing texture.
Finish the Pork
After 6–8 hours on low (or when the meat shreds easily), remove the pork from the slow cooker and shred it on a plate. Pour the cooking liquid into a bowl, skim off excess fat, then mix 1 cup of the skimmed liquid with an additional 1/4 cup sweet chili sauce. Toss the shredded pork in this sauce so it stays juicy and flavorful.
Assembling Your Pulled Pork Sandwiches
Spread toasted baguette halves with a mayonnaise and sriracha mixture for a creamy, spicy layer. Fill each roll with a generous portion of hot pulled pork, a spoonful of the daikon-carrot-cilantro slaw, and a few thin cucumber slices for a refreshing crunch.
The result is a satisfying mix of textures and flavors — crisp bread, tender meat, bright pickled veggies, and a touch of heat. Enjoy it while it’s warm.
Other Sandwich Recipes You Might Like
- Italian Beef Recipe with Pepperoncini
- Garlic Bread Grilled Cheese
- Pork Tenderloin Sandwich
- Easy Pulled BBQ Chicken Sandwiches
- Sloppy Joe Sauce
- Slow Cooker BBQ Beef Sandwiches
- Easy French Dip
- Onion Soup Mix Burger
- Pork Burger
- Greek Turkey Burger Recipe
- Doritos Burgers
📖 Recipe
Banh Mi Style Pulled Pork Sandwiches
Ingredients
- 3 lb pork shoulder (or pork sirloin roast for a leaner option)
- Salt and pepper
- 1/4 cup sweet chili sauce (plus an additional 1/4 cup)
- 1/4 cup fish sauce (or soy sauce as a substitute)
- Juice of 1 lime
- 1 1/2 cups shredded carrots
- 1 1/2 cups shredded daikon
- 1/2 cup fresh cilantro, coarsely chopped
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 2 teaspoons sugar
- 1/4 teaspoon salt
- Thinly sliced cucumber
- Mayonnaise mixed with sriracha to taste
- French baguettes, sliced and toasted
Instructions
- Season the pork shoulder with salt and pepper and place it in a slow cooker.
- Combine fish sauce, 1/4 cup sweet chili sauce, and lime juice. Pour over the pork. Cook on low for 6–8 hours, or until the meat shreds easily. Remove the meat and shred it.
- Pour the cooking liquid into a separate container, skim off excess fat, and mix 1 cup of the skimmed liquid with the remaining 1/4 cup sweet chili sauce. Toss the shredded meat with this sauce and set aside.
- In a large bowl, combine daikon, carrots, and cilantro. Whisk together rice vinegar, sesame oil, sugar, and salt, then pour over the vegetables. Toss to combine and set aside.
- Spread each toasted baguette with the sriracha mayo, add cucumber slices, then top with a generous portion of pork and a spoonful of slaw. Serve immediately.
Nutrition Facts
Nutrition and Food Safety Disclosure