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Pulled Pork Banh Mi Sandwich with Pickled Pineapple, Pickled Onions, and Avocado | sharedappetite.com

Pulled Pork Banh Mi Sandwich with Pickled Pineapple and Avocado


  • Prep Time: 15 mins
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 8-12 Sandwiches 1x

Ingredients

Scale
  • 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

  1. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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

  1. 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

  1. Combine all ingredients in a small bowl.

Notes

Don’t have a slow cooker? Here’s one of my favorite ways to make carnitas.