Pulled Pork Banh Mi Sandwiches
Just because grilling season is over doesn’t mean we have to make the same boring meat recipes. This Pulled Pork Banh Mi Sandwich shakes things up a bit with the rich flavors from the meat and all spices. Full of protein and flavor, this sandwich has it all.
The meat is the star of this sandwich. To start, you season the pork with salt and pepper. Then in an instant pot you add the pork, onion, jalapeno pepper, Marukan Organic Seasoned Gourmet Rice Vinegar, tamari, fish sauce, garlic, and ginger and cook for an hour. Remove the pork from the instant pot after it naturally releases for 20 minutes and shred. Then place the shredded pork on a skillet until it browns. While the pork cooks, in a mason jar place the cabbage, carrots, and daikon radish with the Marukan Organic Seasoned Gourmet Rice Vinegar and let sit and shake occasionally. Once the pork is done you assemble your sandwich however you like.
Get creative in the kitchen and give this recipe a try!
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Pulled Pork Banh Mi Sandwiches
Ingredients
- 2 - 2 ½ pounds pork shoulder
- Kosher or fine sea salt
- Freshly ground black pepper
- Gluten-free non-stick cooking spray
- 1 onion , cut into quarters
- 1 jalapeno peppers , diced
- 1 cup Marukan Organic Seasoned Gourmet Rice Vinegar , divided
- ¼ cup tamari or gluten-free soy sauce
- 2 tablespoons fish sauce
- 2 cloves garlic , minced
- 2 teaspoons ginger paste
- 1 tablespoon vegetable oil
- 1 cup shredded cabbage
- ½ cup grated carrot
- ½ cup grated daikon radish
- For the sandwiches:
- Gluten-free baguettes , sliced in half lengthwise and toasted
- Mayonnaise or spicy mayonnaise
- Pâté
- Sliced seedless cucumber
- Thinly sliced jalapeno pepper
- Coarsely chopped cilantro
Instructions
- Season the pork shoulder generously with salt and pepper. Spray Instant Pot insert with cooking spray. Add the pork, onion, jalapeno pepper, ½ cup Marukan Organic Seasoned Gourmet Rice Vinegar, tamari, fish sauce, garlic, and ginger. Pressure cook on high for 60 minutes then let naturally release for 20 minutes. Remove pork from Instant Pot to a bowl and shred with two forks. Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat. Add the shredded pork and sauté until browned and caramelized on one side. Add a little of the cooking liquid to moisten the meat and deglaze the pan.
- While the pork is cooking, make the pickled slaw. Place the cabbage, carrots, and daikon radish in a mason jar. Add ½ cup Marukan Organic Seasoned Gourmet Rice Vinegar, shake well and let sit while the pork is cooking. Shake the jar occasionally.
- Spread the baguettes with mayonnaise. Spread some pâté on the bottom half of the baguette, add pulled pork then pickled slaw. Add sliced cucumbers, jalapeno peppers, and cilantro.
Nutrition
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