Probably on of the best sandwiches in all of NYC, I set out to recreate the epic Num Pang Pulled Pork Banh Mi Sandwich with this copy cat recipe!
Num Pang Pulled Pork Banh Mi Sandwich
Ermagherd. That’s the only semi-understandable word I could utter as I inhaled my very first sandwich at Num Pang. I almost cried it was so good. No, I’m not exaggerating.
And if you’ve enjoyed a Num Pang experience yourself, I’m sure you’ve almost shed a tear as well.
From a single location in Union Square, these guys have quickly created a Cambodian sandwich empire across Manhattan. Everyone loves their creative banh mi sandwich recipes. Everyone.
Here’s the problem. I’m unable to eat them on a regular basis… there’s a proximity issue where apparently they don’t deliver to an address 90 minutes away. I know. Major bummer. Although my wife and I live close enough to the city to visit a couple times a month, it’s not nearly enough to satisfy my Num Pang cravings.
And so, a Num Pang Pulled Pork Banh Mi Sandwich copy cat recipe had to be created. Success.
This sandwich. It’s got balance. The rich fatty pulled pork. The sweet acidic bite of the pickled carrots and pickled onions. The freshness of cucumber and cilantro. And that creamy spicy mayo. Freaking lather me up in it, it’s so good.
Step one to a great sandwich is the bread. You have to find a quality baguette. No squishy ordinary lame bread will do.
And yes, I’m fully aware making the pulled pork does take a bit of time. But really, there’s only about 30 minutes of hands-on time. The rest is anxiously watching the pot in the oven for a few hours. When you’re done, you’ll have a LOT of carnitas. That’s pure gold. Use it for tacos, burritos, chipotle copycat rice bowls, or more banh mi action.
But let’s not get ahead of ourselves. Step one… make these Num Pang Pulled Pork Banh Mi Sandwiches immediately.
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Num Pang Pulled Pork Sandwich
- Total Time: 4 hours
- Yield: 8 1x
Ingredients
- 8 Mini Baguettes/Rolls, halved and toasted
- Carnitas (Pulled Pork), recipe below
- Pickled Carrots, recipe below
- Pickled Onions, recipe below
- 2 cucumbers, thinly sliced
- Spicy Mayo, recipe below
- 1 bunch fresh cilantro
for the Carnitas
- 8–10 pound bone-in pork shoulder (or 6–8 pound boneless)
- 2 tablespoons canola or vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, thinly sliced
- 1 teaspoon chili powder
- 1 teaspoon ancho chile powder
- ½ teaspoon cumin
- 2 bay leaves
- Kosher salt
for the Pickled Carrots
- 2 – 3 large carrots, peeled and shredded
- ½ cup warm water
- ½ cup apple cider vinegar
- ⅛ cup granulated sugar
- ½ tablespoon Kosher salt
for the Pickled Onions
- 1 medium red onion, thinly sliced
- 1 cup warm water
- ½ cup apple cider vinegar
- 1 tablespoon sugar
- 1 ½ teaspoons Kosher salt
for the Spicy Mayo
- ½ cup mayonnaise
- 1 ½ tablespoons sriracha
- ½ teaspoon sugar
- Pinch Kosher salt
Instructions
- Layer carnitas, pickled carrots, pickled onions, sliced cucumber, cilantro, and spicy mayo on mini baguette or rolls. Devour immediately.
for the Carnitas
- Preheat oven to 350°F. Cut pork shoulder in large pieces, approximately 4-5 inches and remove excess fat. Season pork generously on all sides with Kosher salt.
- In a large oven-safe pot (I use my dutch oven), heat oil over medium-high heat. Sear pork shoulder in a single layer (in batches if necessary) on all sides until deep golden brown, about 3-4 minutes per side. Remove browned pork and blot away excess grease with paper towels.
- Pour in 1 cup of water and use a wooden spoon to scrape up all the browned bits on the bottom of the pot. Stir in onion, garlic, chili powder, ancho chile powder, bay leaves, cumin, and a hefty pinch of salt. Return the browned pork to the pot and add enough water to so that it submerges 2/3 of the pork. Place uncovered pot in oven for 3 to 3 ½ hours, turning pork a couple times throughout the braising process. Pork is done when the meat falls apart as you try to pick it up with a fork and most of the liquid is evaporated.
- Remove bay leaves and discard. Shred meat with two forks (or let it cool and use your fingers) and discard any visible chunks of fat. Extra pork may be refrigerated or wrapped in foil, sealed in a ziploc bag, and frozen.
for the Pickled Carrots
- Combine water, vinegar, sugar, and salt in bowl. Whisk together until sugar and salt is fully dissolved. Place shredded carrots in a bowl or jar (I like to use a mason jar) and pour vinegar mixture over carrots. Cover and refrigerate for at least 1 day, although they will last for a few weeks.
for the Pickled Onions
- Combine vinegar, water, sugar, and salt in a bowl. Whisk together until sugar and salt is fully dissolved. Place thinly sliced onion in a bowl or jar (I like to use a mason jar) and pour vinegar mixture over onions. Cover and refrigerate for at least 1 day, although they will last for a few weeks.
for the Spicy Mayo
- Combine all ingredients in a small bowl.
- Prep Time: 30 mins
- Cook Time: 3 hours 30 mins
Need More Carnitas In Your Life?
Carnitas Tacos with Pickled Onions and Salsa Verde
Better Than Chipotle Carnitas Burrito Bowl
Pulled Pork Banh Mi with Pickled Pineapple, Pickled Onions, and Avocado
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