Banh Mi Style Pulled Pork Sandwiches


  • 3 lb pork shoulder
  • salt and pepper
  • 1/4 C sweet chili sauce
  • 1/4 fish sauce
  • 1 lime, juiced
  • 1/4 C sweet chili sauce
  • 1 1/2 C shredded carrots
  • 1 1/2 C shredded daikon
  • 1/2 C fresh cilantro, coarsely chopped
  • 2 tbsp rice vinegar
  • 2 tsp sesame oil
  • 2 tsp sugar
  • 1/4 tsp salt
  • cucumber, thinly sliced
  • mayonnaise mixed with sirracha to taste
  • french baguettes, sliced and toasted


  1. Season pork shoulder with salt and pepper and place in a slow cooker.
  2. Combine fish sauce, ¼ sweet chili sauce, and lime juice in a small bowl and pour over the pork. Cook on low for 6-8 hours or until the meat shreds easily. Remove meat from cooking liquid and shred.
  3. Pour cooking liquid into a separate container, skim off fat and combine 1 C of this skimmed liquid with the remaining ¼ of sweet chili sauce. Toss the meat with this sauce and set aside.
  4. In a large mixing bowl combine daikon, carrots and cilantro. Whisk together the vinegar, sesame oil, salt, and sugar and pour over the veggies. Toss to combine and set aside.
  5. Spread each baguette with the sirracha mayo, a few slices of cucumber, and a spoofull each of the meat and slaw.


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