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Slow Cooker Vietnamese Pulled Pork Banh Mi

Slow Cooker Vietnamese Pulled Pork Banh Mi

1.5 lb pork shoulder or butts
1 1/2 teaspoons salt
2 teaspoons five-spice powder
1 teaspoon garlic powder
3/4 teaspoon smoked paprika

  • Combine salt, five-spice powder, garlic powder, paprika and black pepper in a bowl. Rub the spice mixture all over the pork shoulder/butts.
  • Transfer the pork to the slow cooker, add the water. Cook on low for about 8 hours (or 6 hours on high) or to desired tenderness.
  • Julienne carrots and cucumber (or daikon radish). If using cucumber, remove all seeds before you julienne them. In a jar or bowl, combine rice vinegar, water, sugar and salt, and then add the veggies. Cover, refrigerate to pickle for 2-3 hours or overnight.
  • etc

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