This delicious, restaurant style Banh Mi Sandwich recipe will melt in your mouth! Tender, juicy, slow-cooked pulled pork sits a crunchy baguette with yummy pickled veggies. It's perfect for a tailgate or a weeknight dinner.
What is a banh mi ?
A banh mi is quite possibly the perfect bite of food. It combines the savory flavor of meet or fish with the light, sweet, and cool flavors of pickled carrots, radishes, and cilantro on a crunchy French baguette (it's not complete without a smear of Chili Mayo). Keith had never had a Banh MI until I took him to one of my favorite sandwich shops in New York, Num Pang. This simple, unassuming fast-food paradise serves up some the best sandwiches ever, in the Vietnamese street food tradition. Watching Keith's eyes light up as he took is first bite of a Pulled Pork Banh Mi sandwich was magical. He immediately had to make his own at home.
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ingredients
- PORK SHOULDER: boneless or bone in pork shoulder
- SHERRY WINE: cooking wine works best
- CIDER VINEGAR: any vinegar will work, but cider vinegar is best
- WORCESTERSHIRE SAUCE
- CRUSHED RED PEPPER
- PARSLEY FLAKES
- CRUSHED GARLIC
- APPLES: peeled and quartered (we like Macintosh apples)
- ONION: a large red onion
- CARROTS: (for pickling)
- OIL: olive oil or vegetable oil
- RADISHES: sliced thin (for pickling)
- CILANTRO: for garnish
- SUGAR
- FRENCH BAGUETTES: use fresh baguettes that are soft on the inside and crunchy on the outside
see recipe card for quantities.
Have I mentioned how much Keith loves pulled pork?
Keith's famous recipe is good on everything: Loaded Pulled Pork Nachos, Tacos, our Classic Pulled Pork Sandwiches, and of course these Banh Mi. He sears the meat on the grill, then puts it in a slow cooker with spices, onions and apples. The result is a moist and juice base for our Banh Mi recipe that melts in your mouth.
How to make pulled pork
- Heavily salt and pepper the pork shoulder.
- Rub with chopped garlic.
- Sear pork shoulder on grill (or in a sauté pan) until browned on all sides (best to use high heat)
- After completely seared, place in a Dutch oven. Add onion, peeled and cut into quarters.
- Peel and core apples. Cut in quarters and place in Dutch oven with pork.
- Add ½ C sherry wine
- Cover and cook at 350° for 2 ½ hours
- When pork is done, remove from oven and shred pork using two forks and pull apart pork shoulder to get a "pulled pork" consistency.
- Be sure to shred the onions and apples as well.
- Add to the pork ½ c cider vinegar,½ C sherry wine, worchestire sauce, red pepper and parsley and combine.
- Cover and let sit for 15 minutes.
How to make chili mayo
- mix the mayonnaise and chili sauce
- set aside until you are ready to assemble the sandwich
Assemble the sandwiches
- Slice baguette in half and spread with chili mayo.
- Place a layer of the sliced radishes on top.
- Place large handful of pickled carrots on top of radishes.
- Top with pulled pork mixture.
- Add a layer of cilantro
- Close the sandwich up and enjoy!
banh mi sandwich toppings
- pickled carrots
- pickled radishes
- cilantro
- sweet chili mayo
what to serve with banh mi sandwiches
- GO TRADITIONAL: our Coconut Sweet Corn Chili Mayo or Cambodian Steak Crostini are fantastic (and authentic) sides for this sandwich.
- MAKE IT A TAILGATE: with chips and Fresh Pineapple Salsa and Game Day Chicken Wings. Wash it down with some refreshing Coronaritas.
more pork recipes to try
- Slow Cooked Baby Back Ribs
- Roasted Pork Tenderloin (with Five Spice Marinade)
- Boneless Pork Chops with Bourbon Peach Glaze
- Grilled Moroccan Spiced Pork Loin
- Caprese Pork Sliders
- Spicy Southwestern Pork Tostadas
Banh Mi Sandwich recipe
This delicious Banh Mi Sandwich recipe will melt in your mouth! Tender, juicy, slow-cooked pork sits a crunchy baguette with pickled veggies.
- Total Time: 3 hours
- Yield: 6-8 sandwiches 1x
Ingredients
- 1 5 lb pork shoulder
- 1 C sherry wine
- 1 C cider vinegar
- 2 TBSP Worcestershire sauce
- 2 tsp crushed red pepper
- 1 TBSP parsley flakes
- 2 TBSP crushed garlic
- 2 apples peeled and quartered ( we used Macintosh but any apple will work )
- 1 large onion
- 2 Carrot
- 2 TBSP oil
- ½ C radishes, sliced thin
- cilantro
- 1 TBSP sugar
- French baguette
- ½ C mayo
- ½ C chili sauce
Instructions
To prepare the pork:
- Heavily salt and pepper the pork shoulder
- Rub with chopped garlic
- Sear pork shoulder on grill (or in a sauté pan) until browned on all sides (best to use high heat)
- After completely seared, place in a Dutch oven. Add onion, peeled and cut in quarters
- Peel and core apples, cut in quarters, and place in Dutch oven with pork.
- Add ½ C sherry wine
- Cover and cook at 350° for 2 ½ hours
- While pork is cooking, peel and shred carrots. Place in a bowl with ½ cup cider vinegar and sugar.
- Refrigerate and allow carrots to "pickle"
- Slice radishes very thin and place in small bowl with water and refrigerate.
To make the chili mayo:
- mix the mayonnaise and chili sauce and set aside until sandwich is assembled.
To assemble sandwich:
- When pork is done, remove from oven and shred pork using two forks and pull apart pork shoulder to get a "pulled pork" consistency.
- Be sure to shred the onions and apples as well.
- Add to the pork ½ c cider vinegar,½ C sherry wine, worchestire sauce, red pepper and parsley and combine.
- Cover and let sit for 15 minutes
- Slice baguette in half and spread with chili mayo
- Place a layer of the sliced radishes on top of that
- Drain carrots and place large handful on top of radishes
- Top with pork mixture
- Add a layer of cilantro
- Close the sandwich up and enjoy the best sandwich you will ever eat.
- Prep Time: 30 mins
- Cook Time: 2 hours 30 mins
- Category: Sandwiches
- Cuisine: Vietnamese
Keywords: pulled pork, pork, slow cooker, sandwich, banh mi, baguette, meat,
[email protected] says
One of my most favorite sandwiches on earth is pull pork banh mi. This version looks so good! I'd love to have one right now!
Jackie says
Thanks Thao! It really is a great recipe! Please try it and let us know what you think!!
Best,
K & J
Mark C says
What kind of apples and how much?
Keith says
Thanks for catching that, I corrected the recipe. We used 2 macintosh apples peeled and quartered but any apple will do.
Hope you enjoy