brittney’s bahn mi pork sandwiches

5 from 2 votes
Prep Time: 20 minutes
Cook Time: 10 hours
Total Time: 10 hours 20 minutes
Servings: 8
Contributed by Brittney Hanks from Home & Kind

Ingredients

FOR THE PORK

  • 1 teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons allspice
  • 1 teaspoon cinnamon
  • 4 lbs. pork butt roast, fat trimmed
  • 1 cup soy sauce
  • 2 tablespoons light brown sugar
  • ½ cup water

FOR THE PICKLED VEGGIES

  • ½ cup water
  • ¼ cup distilled white vinegar
  • ¼ cup sugar
  • ½ teaspoon kosher salt
  • 1 cup carrots, julienned
  • 1 cup cucumber, julienned

FOR SERVING

  • 2 baguettes
  • Sriracha mayo
  • fresh cilantro

Instructions

FOR THE PORK

  • In a small bowl, combine the 1 teaspoon salt, ½ teaspoon pepper, 2 teaspoons garlic powder, 2 teaspoons allspice, and 1 teaspoon cinnamon. Rub the spices over a 4 lb. pork roast. Add seasoned roast to a slow cooker.
  • In a separate bowl, combine 1 cup soy sauce, 2 tablespoons brown sugar, and ½ cup water. Pour the mixture over pork.
  • Cook on LOW for 9-10 hours or on HIGH for 6 hours, until the pork is falling apart and can easily be shredded.

FOR THE PICKLED VEGETABLES

  • Add ½ cup water, ¼ cup vinegar, ¼ cup sugar, and ½ teaspoon salt to a mason jar. Shake to combine. Add 1 cup julienned carrots and 1 cup julienned cucumbers. Refrigerate until ready to use, at least 6 hours.

FOR SERVING

  • When the pork is done cooking, remove from slow cooker, shred with 2 forks, and remove excess fatty pieces. Pour some of the cooking liquid over the pork to keep it hydrated.
  • Slice 2 baguettes to your desired sandwich size and slice open horizontally. Add shredded pork and top with pickled vegetables. Serve with sriracha mayo and cilantro, if desired.

NOTE

  • Alternatively, cook in a pressure cooker on HIGH pressure for 90 minutes, then naturally release. Plan on about 2 hours total.

SERVING SUGGESTIONS

  • Serve with fresh mango and a cucumber salad on the side to complete this meal.

SWAP SUGGESTIONS

  • Protein: Swap pork for 4 lbs. chicken breasts or thighs.
  • Vegetarian: Omit the pork for cauliflower florets. Cook until tender, about 30 minutes.
  • Gluten-Free: Swap the soy sauce for coconut aminos or tamari. Serve on gluten-free baguettes or on a bed of greens.

MAKE AHEAD

  • Vegetables can be pickled up to 1 week in advance and stored in the fridge in an airtight container.
  • Cook and shred pork up to 3 days in advance and store in the fridge in an airtight container.

Nutrition

Calories: 292kcal | Carbohydrates: 14g | Protein: 35g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 2181mg | Potassium: 733mg | Fiber: 1g | Sugar: 11g | Vitamin A: 2689IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 3mg