This post is sponsored by Cobblestone Bread Co. As always, all opinions and recipe are my own. Thanks for supporting the brands who support Shared Appetite!
Enjoy the game with a Pulled Pork Banh Mi Sandwich with Pickled Pineapple and Avocado! Perfect for easy entertaining, make-ahead game day grub!
There was a time in Asheley’s life that she was all about college sports. She knew the players. The coaches. The stats. And was totally one of those people that yelled at the television (like they can actually hear you). Somehow all of that slowed down big time when she met me.
I don’t know why. I’m the highly athletic type. Just look at my physique. I’m built for sports. Golf, curling, the occasional pool volleyball game (as long as 30 minutes has past since eating… safety first!). Why are you laughing?
Although Asheley doesn’t religiously watch her foosball and b-ball games like in the past, she’s always on board come this time of year. Ah… bracket madness is upon us! And I’m totally down to watch some games too, especially if some good game day grub is involved (duh). Game day eats like this Pulled Pork Banh Mi Sandwich with Pickled Pineapple, Pickled Onions, and Avocado.
And really, let’s be honest. It’s always more fun to watch the game with a crowd. And at our house, the crowd’s gotta eat. Unless you want to be in the kitchen the whole game, you need some easy entertaining mojo… and here’s my two big tips: make something that can be cooked ahead of time, and that can be assembled by your guests. Boom. Instant party.
That’s why I’m such a huge fan of these creative banh mi sandwiches. Everything is made way before tip-off, so you can sit back, relax, and focus on enjoying the game (and thoroughly devouring these bad boys, of course).
Let’s break this down…
- Stock up at your local grocery store with some Cobblestone Bread Co. rolls
- Up to a few days ahead of time, make your pickled pineapple, pickled onions, and spicy mayo
- Slow cook up some pulled pork the morning of your game-day festivities
- Slice up some avocado, pull out the cilantro, and let your guests have at it!
Pulled Pork Banh Mi Sandwich with Pickled Pineapple and Avocado
- Total Time: 8 hours 15 minutes
- Yield: 8-12 Sandwiches 1x
Ingredients
- 8 to 12 CBC Cracked Wheat Kaiser Rolls
- Slow Cooker Pulled Pork (recipe below)
- Pickled Pineapple (recipe below)
- Quick and Easy Pickled Onions
- Sriracha Mayo (recipe below)
- 3 Avocados, sliced
- Cilantro
for the Slow Cooker Pulled Pork
- 4 to 6 pound pork shoulder
- 1/2 tablespoon chili powder
- 1/2 tablespoon ancho chili powder
- 2 teaspoons cumin
- 2 teaspoons oregano
- 2 teaspoons Kosher salt
- 1 teaspoon black pepper
- 4 cloves garlic, smashed
- 2 red onions, quartered
- 1 cup apple juice
for the Pickled Pineapple
- 1 1/2 cups finely diced fresh pineapple
- 1/2 cup warm water
- 1/4 cup apple cider vinegar
- 1/2 tablespoon granulated sugar
- 3/4 teaspoon Kosher salt
Sriracha Mayo
- ½ cup mayonaisse
- 1 and ½ tablespoons sriracha
- ½ teaspoon sugar
- Pinch Kosher salt and freshly ground black pepper
Instructions
- Layer slow cooker pulled pork, pickled pineapple, pickled onions, and a few slices of avocado on rolls. Slather generously with sriracha mayo and a few sprigs of cilantro. Devour immediately.
for the Slow Cooker Pulled Pork
- Trim pork shoulder of all excess fat. Combine chili powder, ancho chili powder, cumin, oregano, salt, and pepper in a small bowl. Evenly coat pork shoulder with spice rub. Place pork shoulder, garlic, onion, and apple juice in slow cooker. Cook on low for approximately 8 hours (or high for 4 to 5 hours), until fork tender.
- Shred pork with two forks, discarding bones and any chunks of fat. Continue to let cook for about 30 more minutes to absorb juices. Discard garlic cloves and onion before serving pork.
- For a crispy carnitas-like texture (completely optional), place pulled pork in an even layer on a baking sheet and put in oven under broiler until it gets a bit golden brown and crispy.
- You’ll most likely have leftover pulled pork. Refrigerate and use within 3 to 4 days (they are great in quesadillas and nachos!)
for the Pickled Pineapple
- Combine vinegar, water, sugar, and salt in a bowl. Whisk together until sugar and salt is fully dissolved. Place pineapple in a bowl and pour vinegar mixture over. Cover and refrigerate for at least 1 hour, although they will last for several days.
for the Sriracha Mayo
- Combine all ingredients in a small bowl.
Notes
Don’t have a slow cooker? Here’s one of my favorite ways to make carnitas.
- Prep Time: 15 mins
- Cook Time: 8 hours
Need more game day recipes as you obsess over your brackets? Cobblestone Bread Co. totally has you covered with a ton of grub ideas! And then you can post your sandwich creations with #ShareaSandwich
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This is a sponsored conversation written by me on behalf of Cobblestone Bread Company via Burst Media. The opinions and text are all mine.