This recipe for Slow Cooker Pulled Pork Banh Mi Bowls puts a healthy twist on the classic Vietnamese sandwich. Made in the crockpot with pork shoulder (or pork butt) with a delicious Asian marinade, this tender pulled pork is topped with fresh pickled veggies and served over heirloom rice.
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Author Kate Kordsmeier | rootandrevel.com
Serves: 8 servings
- 1 large pastured pork shoulder or butt (roughly 4 pounds)
- salt and pepper to taste
- 4 tablespoons garlic powder
- 4 tablespoons ground ginger
- 1 tablespoon red pepper flakes
- 1/4 cup fish sauce I recommend Red Boat
- 1 lime juiced
- 1/4 cup tamari (gluten-free soy sauce)
- 2 tablespoons raw unfiltered honey
- 4 leaves kaffir lime (I buy these at international markets and freeze; can use 1 tablespoon of lime zest if you can’t find)
- 1/2 cup bone broth (can substitute any broth of your choice)
For the pickled veggies:
- 2 cups assorted veggies, diced and sliced (I recommend cucumber, carrot, jalapeno and red onion)
- 1 tablespoon coconut sugar
- 1 teaspoon sea salt
- 1/4 cup rice vinegar
- 1/2 lime juiced
For the bowls:
- 3 cups cooked rice I recommend Lotus Foods’ Forbidden Rice®
- 1/4 cup chopped herbs (I recommend mint, cilantro, and Thai basil)
- drizzle with sriracha and/or hoisin sauce
- Liberally season the pork butt on all sides with salt and pepper, garlic, ginger and red pepper flakes. Add the pork to a large slow cooker (this one is my favorite).
- Evenly pour the fish sauce, lime juice and soy sauce over the pork butt. Drizzle honey over the pork and throw the kaffir lime leaves into the slow cooker. Pour bone broth over top, cover the slow cooker and cook on low for 8-10 hours, flipping the pork halfway.
- Meanwhile, dice and slice your veggies of choice. In a medium bowl, combine sugar, salt, vinegar and lime juice and stir until sugar is dissolved. Add your veggies and toss to combine. Refrigerate for at least 30 minutes (you can go as long as you like!).
- When the pork is done, shred it apart with two forks and place the shredded pork onto a baking sheet. Pour half of the remaining juices over the pork and broil until crispy. It should take 5-10 minutes, and it helps if you toss halfway through and flip the baking sheet so all areas are crisped equally. Pour the remaining juices over the crispy pork.
In individual bowls, add 1/2 cup cooked rice (if you’re only serving 2 people, you can microwave one bowl rather than using all three cups of rice at once). Top with pork, pickled veggies, and chopped herbs. Drizzle with sriracha and hoisin, if desired. Enjoy!
Thanks to Kate Kordsmeier, the founder of Root + Revel and freelance food and travel writer for another outstanding recipe.
PHOTO CREDITS: Heidi Geldhauser